Ingredients
Crab Cake Mixture
- 1 pound jumbo lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 large egg (lightly beaten)
- 1 teaspoon fresh lemon zest
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons fresh chopped parsley
- 1/4 cup panko bread crumbs
Cooking
- 1 tablespoon olive oil
Instructions
- Pick Crab Meat: In a medium bowl, carefully pick over the jumbo lump crab meat to remove any leftover shells or cartilage. This ensures a smooth, shell-free texture in your crab cakes.
- Prepare Sauce Mixture: In a small bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lightly beaten egg, fresh lemon zest, ground pepper, and chopped parsley. Stir well until all ingredients are fully incorporated.
- Combine Ingredients: Gently fold the mayonnaise mixture into the crab meat, being careful not to break up the crab lumps too much to maintain texture. Then, gently fold in the panko breadcrumbs to bind the mixture.
- Form Patties and Chill: Shape the crab mixture into eight equal patties, each about 1/3 cup in volume. Place them on a parchment-lined baking sheet and chill in the refrigerator for 15 to 20 minutes to help them firm up and hold their shape during cooking.
- Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, indicating the pan is hot enough for frying.
- Cook Crab Cakes: Add the chilled crab cakes to the skillet and reduce the heat to medium. Cook for 3 to 4 minutes on each side until they develop a deep golden-brown crust and are heated through in the center.
- Serve: Transfer the cooked crab cakes to a serving platter. Serve immediately with lemon wedges and tartar sauce on the side, if desired, to complement the rich crab flavor.
Notes
- Be gentle when folding the crab mixture to keep the crab lumps intact for a better texture.
- Chilling the formed patties before cooking helps prevent them from falling apart in the skillet.
- If you prefer, you can bake the crab cakes in the oven at 375°F for about 15-20 minutes, flipping halfway through, for a lighter option.
- Use fresh lemon zest for the best bright flavor; avoid bottled lemon zest.
- Serve with classic condiments such as tartar sauce, remoulade, or a squeeze of fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
