Ingredients:

  • 1 pound (454g) jumbo lump blue crab meat, picked over for shells and cartilage
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (30g) panko bread crumbs
  • 2 tablespoons (30ml) vegetable oil, for cooking
  • Lemon wedges (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper. Be gentle! You want to preserve the lumps.
  2. Carefully fold in the panko bread crumbs. Mix just until combined; avoid overmixing.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up and the flavors to meld. This is crucial for preventing the crab cakes from falling apart.
  4. Gently divide the crab mixture into 4 equal portions. Form each portion into a patty about 3/4 inch thick.
  5. Heat the vegetable oil in a skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet.
  6. Cook for 5-7 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan. If necessary, cook in batches.
  7. Garnish with lemon wedges and fresh parsley (if desired) and serve immediately.