Ingredients:
- 1 lb Jumbo Lump Crab Meat (picked thoroughly for shells)
- 1/4 cup full fat Mayonnaise
- 1 large Egg (lightly beaten)
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Fresh Lemon Juice
- 1 1/2 tsp Old Bay Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 2 tbsp Fresh Parsley, chopped
- 1/4 cup Panko Breadcrumbs
- 2 tbsp Unsalted Butter (for cooking)
- 2 tbsp Neutral Cooking Oil (e.g., Canola or Grapeseed)
Instructions:
- Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, and lemon juice until completely smooth.
- Season the Binder: Whisk in the Old Bay seasoning, salt, and pepper until fully incorporated. Stir in the chopped fresh parsley and the Panko breadcrumbs. Let the mixture stand for 2 minutes to allow the Panko to absorb the moisture slightly.
- Prep the Crab: Place the thoroughly drained and shell-checked jumbo lump crab meat into a large mixing bowl.
- Fold Gently: Pour the binding mixture over the crab meat. Using a rubber spatula, gently fold the ingredients together—do not stir or crush the crab. Stop folding as soon as the mixture is just combined.
- Form the Cakes and Chill: Portion the mixture into eight cakes (about 1/3 cup each) and gently press into discs, approximately 1 inch thick. Place them onto a parchment-lined baking sheet and refrigerate for at least 30 minutes to set the binders. Chilling is crucial for stability.
- Heat the Pan: Place the skillet over medium-high heat. Add the neutral oil and butter. Once the butter is melted and foaming subsides, the pan is ready for searing.
- Sear and Cook: Carefully place the chilled crab cakes into the hot pan (work in batches if needed). Sear undisturbed for 4–5 minutes until deep golden-brown. Flip the cakes carefully.
- Finish and Serve: Cook for an additional 4–5 minutes until the other side is golden and the crab cakes are heated through. Remove from the pan and serve immediately.