Parmesan Crusted Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for any shells and gently pick them out. Transfer crab to a large bowl and break up any large lumps gently — you want pieces, not a paste.

Make base mixture

To the bowl with crab, add 1/2 cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, 2 tablespoons sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold ingredients together until evenly combined, taking care not to overmix so the crab stays in flakes.

Add dry binder

Fold in 1/2 cup panko breadcrumbs and 3/4 cup freshly grated Parmesan cheese just until mixture holds together when pressed. If mixture feels too loose, add up to 2 tablespoons more panko. Refrigerate the mixture 20–30 minutes to firm up for easier shaping.

Shape cakes

Divide the mixture into 8 equal portions for smaller cakes or 4 for larger; this recipe yields eight 3-ounce cakes. Form each portion into a compact patty about 1 inch thick. Place shaped patties on a parchment-lined tray and chill 10–15 minutes to help them set.

Prepare crust

Combine 1/2 cup grated Parmesan, 1/2 cup panko breadcrumbs, and 1/8 teaspoon freshly ground black pepper in a shallow dish. Press the top and sides of each chilled crab cake into the mixture to lightly coat—do not dredge too forcefully or the cakes may fall apart.

Pan-sear crab cakes

Heat a large nonstick or stainless skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter (optional) until butter melts and foams. Carefully place crab cakes crust-side down and cook for 3–4 minutes until deep golden and crisp. Gently flip and cook the other side 3–4 minutes until cooked through and golden. Adjust heat to avoid burning; you want a crispy crust and warm center. If cakes are thick, you can finish in a 350°F (175°C) oven for 5–7 minutes.

Drain and rest

Transfer cooked crab cakes to a paper towel-lined platter for 1–2 minutes to drain excess oil, then keep warm in a low oven if making ahead.

Make aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. If the aioli is too thick, whisk in up to 1 teaspoon water to reach desired consistency. Refrigerate covered for at least 10 minutes to allow flavors to meld.

Arrange Parmesan crusted crab cakes on warmed plates with a dollop of garlic aioli alongside. Garnish with chopped parsley and serve with lemon wedges for squeezing over the cakes.

Leftovers: refrigerate in an airtight container up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes.