Ingredients
1/3 c. mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
3/4 c. panko bread crumbs (or saltines)
2 tbsp. freshly Chopped Parsley
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
Preparation
Step 1In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. Step 2In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.Step 3In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.Step 4Serve with lemon and tartar sauce.
Here’s everything you need to know about making these crab cakes: Which kind of crabmeat should I use? Jumbo lump if you can! This meat comes from two large muscles and is known for its bright white color and superior taste. It’s also made up of bigger chunks, instead of shredded smaller bits. While fresh crab is absolutely delicious, it is often expensive and can be tricky to remove from the shell. Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere. If you can’t find jumbo (or don’t want to splurge on it), use lump crabmeat. It’s usually a blend of broken jumbo pieces. Back fin meat is often used in Maryland-style crab cakes. Whichever meat you choose, don’t forget to pick through the crab meat to ensure there’s no pieces of shell! Is it better to fry crab cakes instead of bake them? Although you could probably bake these crab cakes, we really recommend searing them in a hot skillet with neutral oil. That crunchy golden crust is half of what makes crab cakes so amazing. Can I make crab cakes ahead of time? We definitely recommend cooking them right before serving, but shaped patties hold well in fridge 1 to 2 days when covered well. If you have leftovers (which seems unlikely), they’d make bomb Crab Cake Burgers. How can I store and prepare leftovers? Leftover crab cakes can be stored in the fridge for up to 4 days and in the freezer for 6 months. To make sure they taste the best, we recommend avoiding the microwave or oven for reheating. Just a quick few minutes on each side in a pan with some olive oil and they’ll be warmed through and golden brown. Have you made these yet? Let us know how it went in the comments below!
