Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise (full-fat is best!)
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons (30ml) olive oil, for cooking
  • Salt to taste
  • 1/2 cup (113g) mayonnaise (again, full-fat for richness!)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, parsley, salt, and pepper. Cover and refrigerate until ready to serve.
  2. In a large bowl, gently combine crab meat, mayonnaise, egg, panko breadcrumbs, parsley, chives, Dijon mustard, Old Bay seasoning, black pepper, and cayenne pepper (if using). Be careful not to overmix; you want to keep the crab meat in chunks.
  3. Add salt to taste, remember the crab can be salty.
  4. Cover the crab mixture and refrigerate for at least 30 minutes to allow the ingredients to bind together. This helps prevent the crab cakes from falling apart during cooking.
  5. Gently form the crab mixture into 4 equal-sized patties, about 3/4 inch thick.
  6. Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the crab cakes in the skillet.
  7. Cook for 4-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
  8. Serve the crab cakes hot with a generous dollop of the Lemon Aioli.