Fried Crab Cake Recipe

Prepare crab meat

Gently pick through the lump crab meat to remove any shells or cartilage. Place crab meat in a large bowl and lightly fluff so lumps remain but large shells are removed.

In a separate small bowl, whisk together 1/4 cup mayonnaise, 1 egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons chopped green onion, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Fold the mayonnaise-egg mixture into the crab meat gently, along with 3/4 cup panko breadcrumbs. Mix just until combined — avoid overworking to keep cakes tender and flaky. If the mixture feels very loose, add up to 2 tablespoons more panko to help bind.

Form the mixture into 6 equal patties (about 3 ounces / ~85 g each) using lightly oiled hands or a small scoop. Press each patty lightly to compact. Place formed patties on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate at least 30 minutes (up to 2 hours) to firm and help them hold shape.

Arrange a breading station: one shallow dish with 1/2 cup flour, seasoned with a pinch of salt and pepper; a second dish with the single beaten egg mixed with 1 tablespoon milk or water; and a third dish with 1/2 cup extra panko breadcrumbs for coating.

Remove chilled crab cakes from refrigerator. Lightly dredge each cake in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into panko so exterior is coated. Set on a plate and let rest 10 minutes to help coating adhere.

Heat 1/2 to 3/4 inch of vegetable oil in a large skillet over medium heat (about 350°F / 175°C). Use enough oil to come up the sides about 1/2 inch so cakes fry evenly. To test, drop a small pinch of panko into the oil; it should sizzle immediately but not burn.

Fry the crab cakes in batches (do not overcrowd) 3–4 minutes per side, until golden brown and crisp and internal temperature reaches 145°F (63°C) or centers are hot and opaque. Use a slotted spatula to flip gently. Adjust heat as needed to maintain 325–350°F so they cook through without burning exterior.

Transfer fried crab cakes to a paper-towel-lined plate or a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining cakes.

While cakes chill or fry, make the aioli. Whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon Dijon, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon hot sauce (if using) until smooth. Taste and adjust lemon or salt. Refrigerate until ready to serve.

Serve 2 crab cakes per person (or 1 large) on warm plates with lemon wedges and the lemon aioli on the side. Garnish with additional chopped parsley or sliced scallions if desired.