Ingredients:

  • 450 g (1 lb) Jumbo Lump Crab Meat (fresh and picked clean)
  • 60 ml (1/4 cup) Mayonnaise (high-quality, full-fat)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (optional)
  • 1 large Egg (lightly beaten)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley (finely chopped)
  • 2 1/2 Tbsp Old Bay Seasoning
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Kosher Salt (optional)
  • 60 g (1/2 cup) Ritz Crackers (crushed finely) OR Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Neutral Cooking Oil (e.g., Canola or Grapeseed)

Instructions:

  1. Combine Wet Ingredients: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lightly beaten egg, and lemon juice until smooth.
  2. Add Seasoning: Stir in the Old Bay seasoning, parsley, black pepper, and optional salt until fully incorporated.
  3. Incorporate Filler: Gently fold in the finely crushed Ritz crackers (or Panko). The mixture should be thick, but still moist. Let this binder mixture sit for 5 minutes so the crackers can absorb the liquid.
  4. Fold in Crab: Place the jumbo lump crab meat in the bowl. Using a large rubber spatula, very gently fold the binder mixture over the crab meat. The goal is to coat the lumps without breaking them down. Stop folding the moment the mixture is just combined.
  5. Shape the Cakes: Divide the mixture into 4 equal portions. Lightly shape them into thick patties (about 4 cm / 1.5 inches tall), avoiding pressing them too tightly. Place the formed cakes onto a baking sheet lined with parchment paper.
  6. Chill: Refrigerate the crab cakes for a minimum of 30 minutes (or up to 2 hours). This crucial step helps them hold their shape when cooking.
  7. Preheat Pan: Heat the butter and oil blend in a heavy-bottomed skillet over medium heat until the butter foams slightly.
  8. Sear: Carefully place the chilled crab cakes in the hot pan, ensuring you don't crowd the pan (cook in batches if necessary).
  9. Cook to Golden: Sear undisturbed for 5–6 minutes until a beautiful, deep golden-brown crust forms on the bottom.
  10. Flip and Finish: Gently flip the cakes using a wide spatula. Cook for another 5–6 minutes on the second side until both sides are golden and the interior is heated through.
  11. Serve Immediately: Remove from the pan and let drain briefly on a paper towel-lined plate before serving.