Ingredients:
- 1 large egg, lightly beaten
- 1/4 cup full-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly crushed Saltine Crackers or Panko Breadcrumbs
- 1 pound Jumbo or Backfin Lump Crab Meat, picked over
- 1 tablespoon unsalted butter (for cooking)
- 1 tablespoon neutral high-heat oil (e.g., Canola, Grapeseed)
Instructions:
- Prepare the Wet Binder: In a small bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice until smooth.
- Prepare the Binder Base: Lightly crush the saltines or panko until they resemble coarse sand. Place the crumbs in a large mixing bowl.
- Gently Combine Binders: Pour the wet binder mixture over the cracker dust/panko. Stir gently until just combined. The mixture should be wet but not runny.
- Incorporate Crab Meat: Add the picked-over lump crab meat to the mixture. Using a rubber spatula, gently fold the ingredients together until the meat is just coated. Do not over-mix or crush the lumps.
- Form Cakes & Chill: Gently divide the mixture into 6 equal portions. Very lightly form each portion into a patty, about 1.5 inches thick. Place the formed cakes on a parchment-lined plate, cover, and chill in the refrigerator for a minimum of 45 minutes.
- Preheat Pan: In a large non-stick or cast-iron skillet, melt 1 tablespoon of butter with the oil over medium heat until shimmering.
- Sear the Cakes: Carefully place the chilled crab cakes into the hot skillet, ensuring space between them. Cook undisturbed for 4–5 minutes until a deep golden-brown crust forms on the bottom.
- Finish Cooking: Carefully flip the cakes. Add the remaining 1 tablespoon of butter to the pan, allowing it to melt and baste the cakes. Cook for another 3–4 minutes until the second side is golden and the centre is heated through.
- Serve Immediately: Remove from the pan and serve piping hot.