Crab Cake Recipe

Prepare dry components

Place 3 cups panko breadcrumbs in a medium bowl. Reserve 1 cup panko for coating (listed under Coating & Cooking). This larger amount inside helps bind while still keeping cakes tender.

Gently pick through 1 lb lump crab meat to remove any shell pieces, being careful not to break up large lumps of crab.

In a large mixing bowl combine 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice and 1 large egg. Whisk until smooth and slightly glossy.

Add 2 tbsp finely chopped fresh parsley, 2 tbsp thinly sliced green onions, 1 tsp Old Bay seasoning, 0.5 tsp kosher salt and 0.25 tsp black pepper to the mayo mixture. Stir to combine.

Gently fold the crab meat into the dressing mixture, taking care to keep lumps intact. Then add the 3 cups panko to the bowl and fold very gently until ingredients are just combined and mixture holds together when pressed. Avoid over-mixing.

Using an ice cream scoop or 1/3-cup measure, portion the mixture into 8 equal mounds (makes 8 cakes). Lightly press each mound into a patty about 3/4" thick. Place formed patties on a tray and refrigerate, covered, for at least 30 minutes to firm up (can refrigerate up to 2 hours).

Set up a dredging station: place 0.5 cup all-purpose flour in a shallow dish and season it lightly with a pinch of salt and pepper. Place 1 beaten egg in a second shallow dish. Place 1 cup panko breadcrumbs (reserved) in a third shallow dish.

Remove chilled crab cakes from refrigerator. One at a time, gently dust each patty in the flour, shaking off excess; dip into the beaten egg; then press into the panko breadcrumbs to coat both sides. Place coated cakes on a plate and let sit 5 minutes so coating adheres.

Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 2 tbsp vegetable oil. Heat until butter foams and sizzles but does not brown (about 1–2 minutes).

Working in batches (do not overcrowd the pan), add crab cakes and cook until golden brown and crisp on the first side, about 3–4 minutes. Carefully flip and cook the second side 3–4 minutes more, or until interior reaches 145°F and cakes are heated through. Reduce heat slightly if crust browns too quickly.

Transfer cooked crab cakes to a wire rack set over a baking sheet or to a plate lined with paper towel to drain for a minute. Keep warm in a 200°F oven if cooking remaining batches.

While crab cakes chill or cook, combine 0.5 cup mayonnaise, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp minced garlic in a small bowl. Whisk until smooth.

Season to taste with 0.25 tsp salt and 0.125 tsp black pepper. Chill until ready to serve.

Plate 2 crab cakes per serving (adjust as desired). Spoon or dollop lemon aioli on the side, garnish with lemon wedges and extra chopped parsley or microgreens. Serve immediately.