Ingredients:

  • 1 pound (450g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil, for pan-frying

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, panko, flour, Dijon mustard, Old Bay, parsley, lemon juice, Worcestershire sauce, cayenne pepper (if using), salt, and pepper in a large bowl. Be careful not to overmix!
  2. Form the crab mixture into patties (about 1/4 cup each). Gently pack them, but avoid squeezing too much.
  3. Place the formed crab cakes on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape.
  4. Heat oil in a skillet over medium heat. Carefully place the crab cakes in the hot oil (don't overcrowd the pan). Cook for 3-4 minutes per side, or until golden brown and heated through.
  5. Preheat oven to 375°F (190°C). Place crab cakes on a baking sheet lightly sprayed with cooking spray. Bake for 15-20 minutes, or until golden brown and heated through.
  6. Serve immediately with your favorite sides and sauces.