Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise, full-fat or light
  • 1 large egg, lightly beaten (approx. 50g)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1/4 cup (30g) finely chopped celery
  • 2 tablespoons (10g) finely chopped fresh parsley
  • 1/4 cup (30g) panko breadcrumbs
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons (30ml) vegetable oil, for pan-frying

Instructions:

  1. Finely chop the red bell pepper, celery, and parsley.
  2. In a small bowl, whisk together mayonnaise, egg, Dijon mustard, and Worcestershire sauce.
  3. In the large bowl, gently fold the crab meat with the chopped vegetables, Old Bay seasoning, black pepper, and cayenne pepper (if using).
  4. Pour the wet ingredients over the crab mixture. Gently fold in to combine. Add the panko breadcrumbs and gently fold in until just combined.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Gently divide the mixture into 8 equal portions. Form each portion into a round or oval patty, about 3/4 inch thick.
  7. Heat the vegetable oil in a large skillet over medium heat.
  8. Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan. Cook for 5-6 minutes per side, or until golden brown and heated through.
  9. Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and your favourite dipping sauce.