Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise, preferably full-fat
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup (30g) finely chopped red bell pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil or clarified butter

Instructions:

  1. In a large bowl, gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, red bell pepper, parsley, panko breadcrumbs, lemon juice, salt, and pepper.
  2. Divide the crab mixture into 8 equal portions. Gently form each portion into a patty, about 3/4 inch thick.
  3. Place the crab cakes on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. Place panko breadcrumbs in a shallow dish. Gently dredge each crab cake in the breadcrumbs, pressing lightly to adhere.
  5. Heat olive oil or clarified butter in a large non-stick skillet over medium heat.
  6. Carefully place the crab cakes in the hot skillet, leaving space between them. Cook for 4-5 minutes per side, or until golden brown and heated through. Internal temperature must reach 165F.
  7. Serve the crab cakes hot, with your favorite sides and sauces.