Crab Cakes Recipe

Prepare crabmeat

Place the 12 oz lump crabmeat in a large bowl. Gently inspect and pick through the meat to remove any shell fragments, being careful not to break up the lumps too much.

Combine binder and seasonings

In a separate medium bowl, whisk together 3 tablespoons mayonnaise, 1 lightly beaten egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 3 teaspoons Old Bay seasoning, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until smooth.

Mix crab with binder

Add the binder mixture to the bowl with the crabmeat. Add 1 cup panko breadcrumbs and 2 tablespoons finely chopped fresh parsley. Very gently fold the ingredients together using a rubber spatula or your hands until combined. Take care to keep crab lumps intact; mix only until ingredients are distributed and mixture holds together when pressed. If mixture feels too wet to shape, add up to 2 additional tablespoons panko, 1 tablespoon at a time.

Form cakes

Using a 1/3–1/2 cup measuring cup (for two larger cakes use 1/2 cup; adjust to make two cakes total), portion the mixture into two equal mounds. Gently shape each mound into a round patty about 1 inch thick, compacting lightly so they hold together. Place formed cakes on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to help them set (this reduces breakage during cooking).

Heat pan

When ready to cook, heat a large skillet over medium heat. Add 2 tablespoons vegetable oil and 2 tablespoons unsalted butter. Heat until butter is melted and mixture is shimmering but not smoking.

Cook crab cakes

Carefully place the chilled crab cakes in the skillet (do not overcrowd; cook in batches if needed). Cook without moving for 3–4 minutes, until the underside is golden brown and forms a crust. Gently flip each cake with a wide spatula and cook the second side 3–4 minutes more until golden and cooked through. Internal temperature should reach 145°F (63°C) if using an instant-read thermometer.

Finish and rest

Transfer cooked crab cakes to a paper-towel-lined plate or a rack set over a sheet tray to drain briefly. Squeeze fresh lemon over each cake to taste.

Serve

Place one crab cake on each plate (two total) and serve immediately with lemon wedges and the optional remoulade or your preferred sauce.

While crab cakes chill or cook, whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1 teaspoon chopped capers, 1 teaspoon chopped fresh parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Adjust seasoning to taste and refrigerate until serving.