Description

Delicate lump crab cakes lightly bound and seasoned with classic Old Bay—crispy on the outside and tender inside, perfect served with remoulade or tartar sauce.

Ingredients

1 lb jumbo lump crab meat, shells removed
½ cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Tbsp fresh lemon juice
1 tsp Old Bay seasoning
½ tsp salt
¼ tsp black pepper
2 Tbsp finely chopped parsley
½ cup panko breadcrumbs (plus more for coating)
2 Tbsp unsalted butter or oil (for frying)

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Instructions

Gently pick through crab meat to remove shells, keeping lumps intact.
In a bowl, whisk together mayonnaise, egg, mustard, Worcestershire, lemon juice, Old Bay, salt, pepper, and parsley.
Carefully fold in crab meat and ½ cup panko, taking care not to break lumps.
Form mixture into 6–8 patties (~½ inch thick). Press additional breadcrumbs onto outsides for coating.
Chill patties in the refrigerator for 30 minutes to help them hold shape.
Heat butter or oil in a skillet over medium heat. Add crab cakes and cook 3–4 minutes per side until golden brown and crisp.
Transfer to a paper towel–lined plate and keep warm while cooking remaining cakes.
Serve hot with lemon wedges and your choice of remoulade or tartar sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or oven to maintain crisp exterior.

Notes

Handle crab meat gently to preserve juicy lumps.
For baking: place on a greased baking sheet, brush with butter, bake at 375 °F for 12–15 minutes, flipping halfway.
Add diced bell pepper or scallions for extra flavor and color.
Old Bay seasoning is traditional—substitute seafood seasoning if unavailable.
Make small cakes for appetizers or minis for sliders.