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Classic Crab Cakes

Close-up of golden brown crab cakes on a white plate, one broken open to reveal flaky crab meat.
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Make golden, pan-seared crab cakes loaded with sweet crab meat. This recipe focuses on the crab with minimal filler for a delightful crunchy exterior and tender, flavorful inside.

Ingredients

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  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Lemon wedges, for serving
  • Remoulade or tartar sauce, for serving

Instructions

  1. In a medium bowl, gently combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper.
  2. Add the panko breadcrumbs and mix until just combined.
  3. Carefully fold in the jumbo lump crab meat, being careful not to break up the lumps too much.
  4. Divide the mixture into 4 equal portions and gently shape each into a patty.
  5. Place the patties on a plate and chill in the refrigerator for at least 30 minutes to help them hold their shape.
  6. Place additional panko breadcrumbs on a shallow plate and lightly coat each crab cake.
  7. In a large skillet, melt the butter with the olive oil over medium-high heat.
  8. Carefully place the crab cakes in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
  9. Serve immediately with lemon wedges and your favorite sauce.

Notes

  • For an even crispier exterior, you can broil the crab cakes for a few minutes after pan-searing.
  • If jumbo lump crab meat is unavailable, you can use regular lump crab meat.
  • Ensure your skillet is hot before adding the crab cakes to achieve a good sear.

Nutrition

Find it online: https://carlacooking.com/golden-crab-cakes-recipe/