Ingredients:

  • 1 Large Egg, lightly beaten
  • 60 ml (4 Tbsp) Mayonnaise (full-fat preferred)
  • 15 ml (1 Tbsp) Dijon Mustard
  • 5 ml (1 tsp) Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco or Cholula)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Zest of 1 whole lemon and 15 ml (1 Tbsp) fresh juice
  • 30g (2 Tbsp) Fresh Chives, finely chopped
  • 30g (2 Tbsp) Fresh Flat-Leaf Parsley, finely chopped
  • 450g (1 lb) Jumbo or Backfin Lump Crab Meat, carefully picked over for shell fragments
  • 70g (3/4 cup) Panko Breadcrumbs
  • 30g (2 Tbsp) All-Purpose Flour (for dusting/shaping)
  • 30g (2 Tbsp) Unsalted Butter, melted (or olive oil)

Instructions:

  1. Prepare the Crab: Gently pat the crab meat very dry with kitchen paper. Check thoroughly for any stray shell fragments. Set aside.
  2. Whisk the Binder: In a medium bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, hot sauce, salt, pepper, lemon zest, and lemon juice until completely smooth.
  3. Add Herbs and Panko: Stir the chopped chives and parsley into the wet binder mixture. Then, gently fold in about half of the Panko breadcrumbs (35g).
  4. Combine Gently: Add the dried crab meat to the binder mixture. Using a rubber spatula, gently fold the mixture 4–5 times until just combined. The goal is to bind, not break up the lump meat.
  5. Form the Cakes: Lightly dust your hands with the all-purpose flour. Scoop out roughly 75g (3 oz) of the mixture per cake. Gently shape them into sturdy, neat patties (about 1 inch thick). Do not compress them too tightly.
  6. Chill: Place the formed cakes onto a baking sheet lined with parchment paper. Cover lightly and chill in the refrigerator for a minimum of 45 minutes (up to 4 hours). This firms the cakes so they hold their shape during baking.
  7. Preheat and Prep: Preheat your oven to 200°C (400°F). Position the oven rack in the middle position.
  8. Brush and Bake: Remove the cakes from the fridge. Brush the tops and sides generously with the melted butter or olive oil. This is key to achieving that beautiful golden crust.
  9. Bake: Bake for 18–20 minutes, or until the cakes are firm to the touch, beautifully golden brown, and the internal temperature registers 74°C (165°F).
  10. Serve Hot: Remove from the oven and serve immediately with fresh lemon wedges and your chosen sauce.