Ingredients:

  • 1 pound (450g) jumbo lump crabmeat, picked over for shells
  • 1/4 cup (30g) mayonnaise, full-fat preferred
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1/4 cup (30g) finely chopped celery
  • 2 tablespoons (10g) finely chopped fresh parsley
  • 1/4 teaspoon (1.5g) Old Bay seasoning
  • 1/4 teaspoon (1.5g) black pepper, freshly ground
  • 1/2 cup (60g) panko breadcrumbs, divided (1/4 cup for mixture, 1/4 cup for coating)
  • 2 tablespoons (30ml) olive oil, for cooking
  • Lemon wedges (optional)
  • Tartar sauce or aioli (optional)

Instructions:

  1. Gently combine crabmeat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, red bell pepper, celery, parsley, Old Bay seasoning, and black pepper in a large bowl. Be careful not to overmix!
  2. Gently fold in 1/4 cup (30g) panko breadcrumbs until just combined.
  3. Divide the mixture into 8 equal portions. Gently shape each portion into a patty, about 3/4 inch thick.
  4. Spread the remaining 1/4 cup (30g) panko breadcrumbs on a plate. Gently press each crab cake into the breadcrumbs to coat.
  5. Place the crab cakes on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This helps them hold their shape.
  6. Heat olive oil in a large non-stick skillet over medium heat.
  7. Carefully place the crab cakes in the hot skillet, leaving space between each one. Cook for 5-6 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
  8. Serve the crab cakes hot with lemon wedges and your favorite dipping sauce.