Ingredients:

  • 1 pound (450g) jumbo lump crab meat, picked over for shells
  • 1 cup (115g) panko bread crumbs
  • 1/2 cup (60g) grated sharp cheddar cheese
  • 1/4 cup (30g) finely diced red bell pepper
  • 1/4 cup (30g) finely diced green onions
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon (15ml) vegetable oil, for cooking
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • Pinch of salt

Instructions:

  1. In a large bowl, gently combine crab meat, panko bread crumbs, cheddar cheese, red bell pepper, green onions, beaten eggs, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Be careful not to overmix; you want to keep the crab lumps intact.
  2. Gently shape the mixture into 4-6 equal-sized patties, about 3/4 inch thick.
  3. Heat the vegetable oil in a skillet over medium heat. Once hot, carefully place the crab cakes in the skillet.
  4. Cook for 6-8 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
  5. While the crab cakes are cooking, melt the butter in a small bowl. Stir in the garlic powder, dried parsley, and salt.
  6. Immediately after removing the crab cakes from the skillet, brush them generously with the melted butter mixture. Serve immediately.