Crab Cakes Recipe

Prepare crab and aromatics

Pick through the lump crabmeat to remove any shells and large cartilage. Place crabmeat in a large bowl and gently break up any large lumps so the lumps remain but distribute evenly.

Combine wet ingredients

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1 beaten egg, and 1 tablespoon fresh lemon juice until smooth.

Mix vegetables and seasoning

Add the finely diced celery, diced red bell pepper, minced shallot, chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the crabmeat. Gently fold to combine without shredding the crab.

Bind with breadcrumbs

Pour the wet mayonnaise-egg mixture over the crab and vegetables. Add 3/4 cup panko breadcrumbs. Gently fold until just combined. The mixture should hold together when you press a small portion in your hand; if too wet add up to 2 additional tablespoons panko.

Form cakes

Using a 1/3-cup measure (or by hand), form the mixture into 8 even patties (about 3 ounces each) or 6 larger patties if preferred. Place formed cakes on a parchment-lined tray, cover lightly with plastic wrap, and refrigerate for at least 30 minutes to help them set.

Set up dredging station

Place the 1/2 cup flour in a shallow dish and season with a pinch of salt. Beat 1 egg in a separate shallow dish. Place the additional 3/4 cup panko breadcrumbs in a third shallow dish.

Dredge cakes

Remove chilled cakes from fridge. Lightly dust each cake with flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then coat evenly with panko breadcrumbs. Press breadcrumbs gently to adhere. Transfer to a plate and repeat for all cakes.

Heat oil

In a large skillet (preferably nonstick or cast-iron) warm 1/2 cup vegetable oil over medium heat until shimmering but not smoking (about 350°F if using a thermometer). Add 2 tablespoons butter if using for added flavor; swirl to melt.

Pan-fry crab cakes

Working in batches to avoid crowding, place crab cakes in the skillet and cook 3 to 4 minutes per side, until deep golden brown and heated through. Carefully flip once using a thin spatula. If cakes are browning too quickly, reduce heat to medium-low and finish cooking, about 2–3 more minutes. Internal temperature should reach 145°F and cakes should be firm but still moist.

Drain

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

While cakes chill or fry, combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth. Stir in 1 tablespoon chopped chives if using. Taste and adjust seasoning or acidity with more lemon or salt. Refrigerate until serving.

Arrange crab cakes on a platter. Spoon a dollop of lemon aioli beside each cake or lightly spread on top. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately while hot.

If serving as a platter for sharing, provide extra lemon aioli and lemon wedges on the side and keep finished cakes on a warm platter covered loosely with foil for up to 30 minutes.