Ingredients:

  • 1 pound (454g) jumbo lump crab meat
  • 1/4 cup (30g) mayonnaise
  • 1 large egg
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 cup (30g) finely chopped fresh parsley
  • 2 tablespoons (30g) salted butter, melted
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 teaspoon (1.5ml) cayenne pepper (optional)
  • 1/4 teaspoon (1.5ml) Old Bay seasoning
  • 1/4 teaspoon (1.5ml) black pepper
  • Vegetable or canola oil, for cooking

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, melted butter, panko breadcrumbs, cayenne pepper (if using), Old Bay seasoning, and pepper in a large bowl. Don't overmix!
  2. Form the crab mixture into 4-6 equal-sized patties.
  3. Place the crab cakes on a baking sheet lined with plastic wrap. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Gently dredge each crab cake in extra panko breadcrumbs, pressing lightly to adhere.
  5. Heat vegetable or canola oil in a large skillet over medium heat. Carefully place the crab cakes in the hot oil, being careful not to overcrowd the pan.
  6. Cook for 5-6 minutes per side, or until golden brown and heated through. Be gentle when flipping!
  7. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.