Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells and cartilage
  • 1/4 cup (30g) mayonnaise (full-fat preferred for flavour)
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup (30g) finely diced red bell pepper
  • 1/4 cup (30g) finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Old Bay seasoning (or your favourite seafood seasoning blend)
  • 1/4 cup (30g) Panko breadcrumbs, plus more for coating
  • 2 tablespoons (30ml) vegetable oil, for pan-frying
  • Salt and freshly ground black pepper to taste
  • Lemon wedges (optional)
  • Tartar sauce or aioli (optional)

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, red bell pepper, celery, parsley, and Old Bay seasoning in a large bowl. Be careful not to overmix.
  2. Gently fold in 1/4 cup Panko breadcrumbs. Season with salt and pepper to taste.
  3. Divide the crab mixture into 4 equal portions. Gently shape each portion into a round cake, about 1 inch thick.
  4. Place the formed crab cakes on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape.
  5. Place remaining Panko breadcrumbs in a shallow dish. Gently dredge each chilled crab cake in the breadcrumbs, pressing lightly to adhere. This is optional but gives a great crust.
  6. Heat vegetable oil in a large skillet over medium heat until shimmering. Carefully place the crab cakes in the hot oil, making sure not to overcrowd the pan.
  7. Cook for 4-6 minutes per side, or until golden brown and heated through. A little nudge will help them not stick.
  8. Serve hot, with lemon wedges and tartar sauce or aioli, if desired.