Ingredients
Crab Cakes
1 lb lump crab meat, picked over
1/2 cup panko breadcrumbs
1 large egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1/2 tsp Old Bay seasoning
Salt & black pepper, to taste
2 tbsp olive oil or butter (for cooking)
Lemon Aioli
1/2 cup mayonnaise
1 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove, grated
Salt, to taste
Instructions
Make the aioli: In a small bowl, whisk together all aioli ingredients. Cover and refrigerate until ready to serve.
Mix the crab cake base: In a large bowl, gently whisk egg, mayo, Dijon, Worcestershire, lemon juice, parsley, and seasoning.
Fold in crab: Add crab meat and panko. Gently fold just until combined—don’t overmix.
Form patties: Shape into 8 cakes and chill for 10 minutes to help them hold together.
Cook: Heat oil or butter in a skillet over medium heat. Cook crab cakes 4–5 minutes per side until golden and heated through.
Serve: Plate hot with lemon aioli and extra lemon wedges.
Notes
Cooking Tips
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Use lump or jumbo lump crab for the best texture and flavor.
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Chill the formed cakes briefly to prevent breaking while cooking.
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Flip gently using a thin spatula—these are delicate.
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For extra crispiness, dust lightly with panko before pan-searing.
Variations
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Baked Crab Cakes: Bake at 400°F for 12–15 minutes, flipping once.
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Spicy Kick: Add a pinch of cayenne or a dash of hot sauce to the mix.
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Gluten-Free: Substitute gluten-free breadcrumbs.
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Herb Swap: Try dill or chives instead of parsley.
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Air Fryer: Cook at 375°F for 10–12 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sodium: 720mg
- Fat: 26g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g