Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked through for shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon freshly chopped flat-leaf parsley
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) panko breadcrumbs (plus extra for coating)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay, pepper, and panko breadcrumbs in a large bowl. Be very gentle.
  2. Divide the crab mixture into equal portions (4-6). Gently shape each portion into a patty, about 3/4 inch thick. Place crab cakes on a parchment-lined cookie sheet or plate.
  3. Cover the crab cakes and refrigerate for at least 30 minutes.
  4. Heat butter and olive oil in a skillet over medium heat.
  5. Carefully place chilled crab cakes in the hot skillet. Cook for 5-6 minutes per side, or until golden brown and heated through.
  6. Serve crab cakes immediately with lemon wedges and aioli (if made).