Crab Cakes

Ingredients

• 1 pound jumbo lump crab meat, picked over for shells
• 1/3 cup mayonnaise
• 1 large egg, beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice, freshly squeezed
• 2/3 cup panko breadcrumbs, divided
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 lemon, cut into wedges

Method

1. 1

   In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice until smooth.

2. 2

   Add the crab meat, 1/3 cup of the panko, salt, and pepper to the bowl. Gently fold together with a rubber spatula, taking care not to break up the lumps of crab.

3. 3

   Divide the mixture into 8 portions and shape each into a patty about 1 inch thick. Spread the remaining 1/3 cup panko on a plate and press each patty lightly into the crumbs to coat both sides.

4. 4

   Arrange the patties on a parchment-lined baking sheet and refrigerate uncovered to firm up.

5. 5

   Heat the butter and vegetable oil in a 9-inch skillet over medium heat until the butter is melted and foaming.

   2:00 · Heat butter and oil
6. 6

   Working in batches of 4, cook the crab cakes until deeply golden and crisp on the bottom.

   4:00 · Sear first side
7. 7

   Flip the crab cakes carefully with a thin spatula and cook the second side until golden and the centers are warmed through.

   3:00 · Sear second side
8. 8

   Transfer the cooked crab cakes to a paper towel-lined plate to drain briefly, then repeat with the remaining patties, adding more butter to the skillet if needed.

9. 9

   Serve the crab cakes warm with lemon wedges alongside.