Crab Cakes Recipe

Prep crab

Check the lump crab meat for any shell pieces and gently pick through. Pat the crab meat dry with paper towels to remove excess moisture; excessive moisture prevents proper binding and browning.

In a large bowl, whisk together 2 eggs, 1/2 cup mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, Old Bay (or seafood seasoning), kosher salt and black pepper until smooth.

Fold in the panko (1 cup), chopped parsley, chives, and toasted chopped chilies. Stir until combined but do not overmix — you want to keep some lumps of crab intact.

Gently fold the lump crab meat into the mixture in 2 additions. Use a spatula and minimal stirring so the crab stays in chunks. The mixture should hold together when scooped; if too wet, add up to 2 additional tablespoons panko.

Cover the bowl and refrigerate for 20–30 minutes to firm up, which makes forming the cakes easier.

Set up a dredging station: place the 1/2 cup flour in a shallow dish, beat the additional egg in a second dish for egg wash, and put 1 1/2 cups panko in a third shallow dish for coating.

Divide the chilled crab mixture into 8 equal portions (for about 8 small/medium crab cakes) or into 4 for larger cakes. Gently shape each portion into a patty about 3/4-inch thick. Handle gently so cakes remain tender.

Lightly dredge each patty in flour, shaking off excess. Dip into the beaten egg, then press both sides into the panko coating until well-covered. Place coated cakes on a tray and refrigerate for 10 minutes to set the coating.

Heat a large skillet over medium heat and add enough vegetable oil to come about 1/8–1/4 inch up the side of the pan (about 1/3 to 1/2 cup). Heat until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F if using a thermometer).

Working in batches to avoid crowding, cook the crab cakes 3–4 minutes per side, or until golden brown and crispy. Flip carefully with a thin spatula. If cakes brown too quickly before heating through, reduce heat to medium-low and cover briefly to finish cooking (30–60 seconds).

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven if cooking in batches.

While crab cakes chill or cook, combine 3/4 cup mayonnaise, finely chopped dill pickles, pickle juice, chopped fresh dill, lemon juice, minced garlic and hot sauce (or chopped pickled chilies) in a small bowl.

Taste and season with 1/4 tsp kosher salt and a pinch of black pepper. Adjust acidity or heat with additional pickle juice or hot sauce to your preference. Refrigerate until ready to serve; flavors meld best after 15–30 minutes.

Arrange 2 crab cakes per plate (or desired portion). Spoon 1–2 tbs of the picante dill pickle aioli alongside or in a small ramekin. Garnish with lemon wedges and optional dill sprigs.

Serve immediately while crab cakes are hot and crispy.