Ingredients:

  • 1 pound (450g) jumbo lump crab meat, picked over for shells
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) Old Bay seasoning
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1 tablespoon (15ml) olive oil

Instructions:

  1. In the large mixing bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper. Be careful not to overmix.
  2. Gently fold in the panko breadcrumbs until just combined. You want the mixture to hold together without being too dry.
  3. Form the crab mixture into 4 equal-sized patties, about 3 inches in diameter and 1 inch thick.
  4. Place the crab cakes on a baking sheet lined with parchment paper (if using) and refrigerate for at least 30 minutes.
  5. In a large skillet, heat the melted butter and olive oil over medium heat.
  6. Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan.
  7. Cook for 5-6 minutes per side, or until golden brown and heated through. Use a fish spatula to carefully flip the crab cakes to avoid breaking them.
  8. The internal temperature should reach 165°F (74°C).
  9. Serve the crab cakes immediately.