House-made Crab Cakes Recipe

Prepare Crab Mixture

In a medium bowl combine the mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, Old Bay seasoning, lemon juice, salt and pepper. Whisk until smooth and uniformly combined.

Add the picked crab meat, panko breadcrumbs, finely chopped shallot, and chopped parsley to the bowl. Gently fold the ingredients together with a rubber spatula or spoon until just combined. Take care not to overmix so lumps of crab remain intact. The mixture should hold together when pressed; if too wet, add up to 1 tablespoon more panko.

Portion the crab mixture into 6 small patties (about 2 to 2.25 inches each, roughly 2 ounces / 55 g each) or 4 larger cakes if preferred. Shape gently and press edges to seal. Place formed cakes on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up — this helps them hold when cooking.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon butter; allow butter to melt and foam but not burn.

Cook the chilled crab cakes in batches (do not overcrowd). Place cakes in the hot skillet and cook 3–4 minutes per side, until golden brown and crisp on the outside and heated through. Carefully flip once using a spatula. Adjust heat to medium-low if browning too quickly; internal temperature should reach 145°F (63°C) if checking.

Transfer cooked crab cakes to a paper-towel-lined plate or a wire rack set over a baking sheet to keep them crisp while you finish remaining cakes. Keep warm in a low oven (200°F / 95°C) if desired.

While crab cakes chill, prepare the salsa. In a small bowl combine diced mango, diced pineapple, finely diced shallot, chopped cilantro and optional jalapeño.

Add lime juice, honey, salt and pepper. Gently toss to combine. Taste and adjust seasoning — add more lime for brightness or a pinch more salt to enhance sweetness. Refrigerate until ready to serve; salsa benefits from at least 10–15 minutes for flavors to meld.

Plate 2–3 crab cakes per order (depending on portion size). Spoon 1–2 tablespoons of mango-pineapple salsa onto each cake or to the side. Garnish with microgreens or extra parsley, place lemon wedges on the plate, and add mango or pineapple slices for presentation.

Serve immediately while crab cakes are hot and crisp.