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Crab Cakes

Crab cakes are made with lump crabmeat, Old Bay seasoning, and panko, then pan-fried in butter and oil until deeply golden. Chilling the patties helps them hold their shape while keeping the crab in tender, distinct lumps.
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Prep Time 15 minutes
Cook Time 16 minutes
chilling and resting 32 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup mayonnaise
  • 1 egg large
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice fresh
  • 1 tbsp parsley chopped fresh
  • 0.5 cup panko breadcrumbs
  • 1 lb lump crabmeat picked over for shells and drained if needed
  • 2 tbsp neutral oil such as vegetable or canola oil, divided
  • 2 tbsp unsalted butter divided

Equipment

  • 1 12-inch skillet

Method
 

  1. In a medium bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and parsley.
  2. Fold in the panko, then gently fold in the crabmeat, taking care not to break up the lumps.
  3. Shape the mixture into 8 patties about 3 inches wide and 3/4 inch thick, and arrange them on a plate.
  4. Refrigerate the patties for 30 minutes.
  5. Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
  6. Cook 4 crab cakes for 3 to 4 minutes per side, until deeply golden and the centers reach 160°F; transfer to a plate.
  7. Add the remaining oil and butter to the skillet, then cook the remaining crab cakes for 3 to 4 minutes per side, until deeply golden and the centers reach 160°F.
  8. Let all the cakes rest for 2 minutes before serving.

Notes

For tender crab cakes, fold the crab in gently and avoid breaking up the lumps. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Gluten-free panko is a suitable swap if needed.