Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
Coating & Cooking
Optional Serving
Method
Crab Cake Mixture
Prepare crab
Remove any cartilage or shell fragments from the lump crab meat and pick through to ensure clean pieces. Pat the crab meat gently with paper towels to remove excess moisture; do not overwork the meat.
Mix base
In a medium bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, egg, parsley, green onion, Old Bay, salt, and black pepper. Whisk until smooth and integrated.
Combine with crab
Fold the crab meat into the seasoned mayo mixture using a spatula, gently incorporating the crab so you keep some lumps. Fold in 1 cup breadcrumbs (or panko) until mixture holds together but is not overly dense. If the mixture feels too wet, add up to 2 tablespoons additional breadcrumbs; if too dry, add 1 teaspoon mayonnaise.
Chill and form
Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 2 hours). After chilling, divide the mixture into two equal portions (about 5 oz each). Shape each portion into a compact round patty roughly 3 to 3.5 inches in diameter and 1 to 1.25 inches thick. Place patties on a tray and refrigerate while preparing coating.
Coating & Cooking
Set up dredging stations
Place the 1/4 cup flour in a shallow plate. In a second shallow bowl whisk the egg with 1 teaspoon milk to make an egg wash. Place 1/2 cup panko or breadcrumbs on a third plate.
Dredge patties
Lightly dust each chilled crab cake with flour, shaking off excess. Dip into the egg wash, then press gently into the panko to coat the exterior. Return to the refrigerator for 10 minutes to help the coating adhere.
Cook crab cakes
Heat a large nonstick or stainless skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. When butter foams and is hot (but not smoking), add the crab cakes to the pan leaving space between them. Cook without moving for 3 to 4 minutes until the bottom is golden brown and crisp. Carefully flip and add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan. Cook the second side 3 to 4 minutes until golden and the internal temperature reaches 145°F (or the cakes are hot throughout). If the outside is browning too quickly before the center heats, lower heat to medium-low and cover for 1 to 2 minutes.
Finish
Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if needed while finishing the second cake.