Ingredients:

  • 1 pound (454g) Maryland Blue Crab meat, picked clean of shells and cartilage (jumbo lump preferred)
  • 1/4 cup (30g) mayonnaise (Hellmann's/Best Foods is the classic choice)
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Old Bay seasoning (essential!)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (30ml) vegetable oil, for cooking
  • Lemon wedges, for serving

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper in a large bowl. Be careful not to overmix!
  2. Fold in the panko breadcrumbs until just combined.
  3. Divide the mixture into four equal portions. Gently form each portion into a round, slightly flattened cake.
  4. Cover the crab cakes with cling film and refrigerate for at least 30 minutes to help them firm up.
  5. Heat vegetable oil in a skillet over medium heat. Gently place the crab cakes in the hot oil and cook for 5-6 minutes per side, or until golden brown and heated through. Be careful not to overcrowd the pan.
  6. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and tartar sauce (if desired).