Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1/4 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning
Instructions
- Step 1: In a large bowl, gently combine the crab meat, mayonnaise, panko bread crumbs, egg, Dijon mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning. Be careful not to overmix, as this can make the crab cakes tough.
- Step 2: Form the crab mixture into 6-8 patties, about 3/4 inch thick. Gently press them together to help them hold their shape.
- Step 3: Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.
- Step 4: Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and heated through.
- Step 5: Serve immediately with your favorite dipping sauce, such as tartar sauce or remoulade.
Notes
- Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat crab cakes in a skillet with a touch of butter or oil over medium-low heat until warmed through and crispy.
- Serve these heavenly crab cakes on toasted brioche buns with sliced tomato and a squeeze of lemon for a delightful sandwich.
- To avoid tough crab cakes, gently fold the ingredients together in Step 1; overmixing toughens the delicate crab meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American