Ingredients:

  • 1/4 cup full-fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon freshly squeezed Lemon Juice
  • 1/4 teaspoon Hot Sauce (e.g., Tabasco)
  • 1 tablespoon finely chopped Fresh Parsley
  • 1 large Egg, lightly whisked
  • 1/2 teaspoon Old Bay Seasoning
  • 1 pound Jumbo Lump Crab Meat, drained and picked over
  • 1/4 cup Panko Breadcrumbs
  • Salt and Black Pepper to taste
  • 2 tablespoons Unsalted Butter (for cooking)
  • 1 tablespoon Neutral Oil (e.g., Canola or Grapeseed) (for cooking)

Instructions:

  1. In a small bowl, whisk together the mayonnaise, Dijon, Worcestershire, lemon juice, hot sauce, parsley, lightly beaten egg, and Old Bay seasoning until fully homogenous. Set the binder mixture aside.
  2. Gently inspect the lump crab meat, ensuring no shell fragments remain. Place the crab meat into a large mixing bowl.
  3. Sprinkle the Panko breadcrumbs evenly over the crab meat. Pour the wet binder mixture over the crab and breadcrumbs.
  4. Using a rubber spatula, very gently fold the ingredients together. The goal is just to coat the crab; do not mash or over-mix to preserve the lump texture.
  5. Divide the mixture into 6 equal portions. Gently form them into uniform 1.5-inch thick patties. Place them on a parchment-lined sheet pan.
  6. Cover the patties loosely and chill in the refrigerator for a minimum of 45 minutes. This chilling step is essential for structural integrity.
  7. About 5 minutes before chilling is complete, heat the butter and oil in a large, heavy-bottomed skillet over medium-high heat until the butter is foaming but not browned.
  8. Carefully place the chilled crab cakes into the hot fat, ensuring they are not overcrowded. Sear for 4–5 minutes per side until deeply golden brown and heated through (internal temperature of about 160°F/71°C).
  9. Remove the crab cakes from the pan and let them rest briefly on a wire rack or paper towel before serving.