Creamy & Crispy Crab Cakes

12 mins
Serves 6
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Directions

  1. 1In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.
  2. 2In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.
  3. 3In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.
  4. 4Whisk in the egg until fully incorporated.
  5. 5Whisk in the egg until fully incorporated.
  6. 6Whisk in the egg until fully incorporated.
  7. 7Gently fold in the lump crab meat.
  8. 8Gently fold in the lump crab meat.
  9. 9Gently fold in the lump crab meat.
  10. 10Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined.
  11. 11Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined.
  12. 12Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined.
  13. 13Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior.
  14. 14Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior.
  15. 15Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior.
  16. 16Heat butter and oil in a skillet over medium heat.
  17. 17Heat butter and oil in a skillet over medium heat.
  18. 18Heat butter and oil in a skillet over medium heat.
  19. 19Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
  20. 20Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
  21. 21Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
  22. 22Let rest for a minute before serving.
  23. 23Let rest for a minute before serving.
  24. 24Let rest for a minute before serving.

Ingredients

  • 1 lb lump crab meat
  • 1 lb lump crab meat
  • 1 lb lump crab meat
  • 0.33 cup mayonnaise
  • 0.33 cup mayonnaise
  • 0.33 cup mayonnaise
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 teaspoon Dijon mustard
  • 2 teaspoon Dijon mustard
  • 2 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Old Bay seasoning
  • 0.75 cup panko crumbs
  • 0.75 cup panko crumbs
  • 0.75 cup panko crumbs
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • 2 tablespoons parsley
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon hot sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon hot sauce
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 salt and black pepper
  • 1 salt and black pepper
  • 1 salt and black pepper

Equipment

mixing bowlwhiskmeasuring spoonszesterspatulabaking sheetskilletfork