Ingredients
Equipment
Method
- Gently pick through the lump crab meat, meticulously checking for any stray pieces of shell or cartilage. Be careful not to break up the lumps of crab meat too much; the larger the lumps, the more visually appealing and texturally pleasing your crab cakes will be. Set aside in a medium bowl.1 pound lump crab meat
- In a separate small bowl, whisk together the mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and smoked paprika until thoroughly combined and smooth. This mixture forms the flavorful foundation that will bind the crab cakes together.1/2 cup mayonnaise, 1 large egg, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika
- Pour the binder mixture over the prepared crab meat. Add the panko breadcrumbs, chopped parsley, chives (if using), and Creole or Cajun seasoning. Gently fold all the ingredients together using a spatula or your hands. The goal is to coat the crab meat evenly without overmixing, which can break down the delicate crab lumps. Season with salt and freshly ground black pepper to your taste, remembering that the Old Bay and Creole seasonings already contain salt.1 pound lump crab meat, 1/2 cup mayonnaise, 1 large egg, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, 1/4 cup panko breadcrumbs, 2 tablespoons fresh parsley, 1 tablespoon fresh chives, 1 tablespoon Creole or Cajun seasoning, salt
- Divide the mixture into 4 to 6 equal portions, depending on your desired size. Gently shape each portion into a patty, about 3/4 to 1 inch thick. Don't press too hard; maintain the integrity of the crab lumps.
- Place a shallow dish or plate with additional panko breadcrumbs. Gently press each formed crab cake into the panko, coating both sides. This coating will create a wonderfully crispy crust when pan-fried.1/4 cup panko breadcrumbs
- For best results and to help the crab cakes hold their shape during cooking, place the coated crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This step allows the binder to set and firm up.
- Heat the unsalted butter or neutral oil in a large skillet over medium heat. Once the butter is melted and shimmering (or the oil is hot), carefully place the crab cakes into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.2-3 tablespoons unsalted butter or neutral oil
- Cook the crab cakes for 3-5 minutes per side, or until they are golden brown and crispy on the outside and heated through. Avoid flipping them too often; let them develop a beautiful crust before turning.
- Once cooked, remove the crab cakes from the skillet and drain any excess oil on a paper towel-lined plate. Serve immediately with your favorite accompaniments.
Notes
Storing cooked crab cakes in the refrigerator for up to 2-3 days or freezing for up to 2-3 months. Reheat in a skillet or oven. Avoid microwaving.
