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Ingredients
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Crab Cake Mixture
For Searing
To Serve (optional)
Method
Crab Cake Mixture
- 1
Prepare Crab
Inspect the jumbo lump crab meat for any shell fragments and pick them out. Gently break large lumps into bite-sized pieces with your fingers, keeping lumps intact where possible for texture.
- 2
Mix Wet Ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, egg, salt, pepper, and Old Bay until smooth and combined.
- 3
Combine with Dry Ingredients
Fold the panko breadcrumbs, chopped parsley, and chopped green onion into the mayo mixture until evenly distributed. Add the crab meat and gently fold only until incorporated — do not overmix to preserve lumps.
- 4
Rest and Adjust
Cover the bowl and refrigerate the mixture for 20–30 minutes to allow the panko to hydrate and the flavors to meld. After chilling, check the mixture for seasoning and texture. If it seems too loose, add up to 1/4 cup additional panko; if too dry, add 1 tablespoon mayonnaise.
- 5
Form Cakes
Divide the mixture into four equal portions (about 4 ounces each) and gently form each portion into a 1-inch thick round patty, about 3 inches across. Place formed cakes on a parchment-lined sheet tray, cover loosely with plastic wrap, and refrigerate for at least 15 minutes to help them hold shape.
For Searing
- 6
- 7
Sear Cakes
Add the crab cakes to the pan, spacing them so they do not touch. Sear without moving for 3–4 minutes per side, or until a deep golden-brown crust forms. Reduce heat slightly if the exterior is browning too quickly before the center is warmed through.
- 8
Finish with Butter
During the last minute of cooking, add the unsalted butter to the pan and tilt the pan, spooning the foaming butter over the tops of the crab cakes to baste and add flavor. This will give a glossy finish and richer taste.
- 9
Check Doneness and Rest
Crab cakes are ready when they are hot throughout and golden outside (internal temperature ~145°F/63°C if measured). Transfer to a wire rack or paper-towel–lined plate and let rest 2 minutes to firm up.