The Chef

Restaurants

Meals

Drinks

Restaurants›The Keg Steakhouse + Bar - Burnaby›Crab Cake Recipe

Crab Cake Recipe

Name: The Keg Steakhouse + Bar - Burnabys CRAB CAKE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb lump crab meat; 0.75 cups panko breadcrumbs; 0.5 cups mayonnaise; 1 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbs finely chopped fresh parsley; 2 tbs finely chopped green onion (white and light green parts); 1 each large egg; 1 tbs fresh lemon juice; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 cups all-purpose flour; 1 each large egg (beaten); 0.75 cups panko breadcrumbs (for coating); 4 tbs neutral oil (vegetable or canola) for shallow frying; 1 tbs unsalted butter (optional, for flavor); 0.5 cups mayonnaise; 2 tbs finely chopped dill pickle or cornichon; 1 tbs capers (chopped); 1 tbs fresh lemon juice; 0.5 tsp Dijon mustard; 1 tbs finely chopped fresh parsley; 0.25 tsp salt; 0.125 tsp black pepper; 4 each lemon wedges; 4 each mixed greens or sliced brioche buns

Inspired by The Keg Steakhouse + Bar - Burnaby

Time1h 5m

Serves4

Make Crab Cake Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with CRAB CAKE

Selected to pour

J. LOHR RIVERSTONE CHARDONNAY

crisp · buttery · bright acidity

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crab Cake Mixture

1 lb lump crab meat

3/4 cups Panko breadcrumbs

1/2 cups Mayonnaise

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

2 tbs finely chopped fresh parsley

2 tbs finely chopped green onion (white and light green parts)

1 each large egg

1 tbs fresh lemon juice

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

Coating & Frying

1/2 cups 00 bread flour

1 each large egg (beaten)

3/4 cups panko breadcrumbs (for coating)

4 tbs neutral oil (vegetable or canola) for shallow frying

1 tbs unsalted butter (optional, for flavor)

Tartar Sauce (optional)

1/2 cups Mayonnaise

2 tbs finely chopped dill pickle or cornichon

1 tbs capers (chopped)

1 tbs fresh lemon juice

1/2 tsp Dijon mustard

1 tbs finely chopped fresh parsley

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Serve

4 each lemon wedges

4 each mixed greens or sliced brioche buns

Method

Crab Cake Mixture

Prepare crab meat

Pick through the lump crab meat on a large rimmed tray or bowl to remove any shells or cartilage. Keep large lumps intact where possible to give the cakes a flakey texture.

In a medium mixing bowl combine 0.75 cups panko breadcrumbs, 0.5 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 2 tablespoons chopped parsley, 2 tablespoons chopped green onion, 1 large egg, 1 tablespoon fresh lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk briefly until emulsified.

Gently fold the picked crab meat into the dressing mixture with a rubber spatula, using as few strokes as possible to avoid breaking up the lumps. Stop when ingredients are evenly distributed and mixture holds together when pressed. If mixture seems too wet, stir in up to 2 additional tablespoons panko (add by 1 tablespoon increments).

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture, or up to 2 hours.

Forming & Coating

Set up a dredging station: place 0.5 cup all-purpose flour on a plate, beat 1 large egg in a shallow bowl, and place 0.75 cup panko breadcrumbs on another plate.

Divide the chilled crab mixture into 8 equal portions for 4-ounce cakes (or 4 portions for larger 8-ounce cakes). Lightly wet your hands and gently shape each portion into a round patty about 3 inches across and 1 inch thick. Avoid compressing too hard.

Dredge each patty first in flour (shake off excess), then dip into the beaten egg, letting excess drip off, and finally press gently into the panko breadcrumbs to coat both sides. Place coated cakes on a parchment-lined sheet and refrigerate 10–15 minutes to set the coating.

Cooking

Heat a large nonstick or stainless-steel skillet over medium heat. Add 4 tablespoons neutral oil and 1 tablespoon unsalted butter (optional) and heat until shimmering but not smoking. Swirl to coat the pan.

Working in batches if necessary, place the crab cakes in the skillet without overcrowding. Cook for 3–4 minutes on the first side until the coating is golden brown and releases easily. Gently flip with a wide spatula and cook 2.5–3 minutes on the second side until golden and the interior reaches 145°F (if using a thermometer) or is set and hot.

Transfer cooked crab cakes to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm in a low oven (200°F/95°C) while cooking remaining cakes.

Tartar Sauce (optional)

While cakes cook, make the tartar sauce: in a small bowl combine 0.5 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and refrigerate until serving.

To Serve

Arrange mixed greens or split brioche buns on plates. Place 2 crab cakes per plate (for 4 servings) or 1-2 per bun as desired. Spoon tartar sauce alongside or spread on buns. Garnish with lemon wedges and extra parsley if liked.

Serve immediately while hot. Leftover crab cakes can be refrigerated up to 2 days and reheated in a 350°F oven until warmed through.