Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells and cartilage
  • 1/4 cup (30g) finely diced red bell pepper
  • 1/4 cup (30g) finely diced celery
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

Instructions:

  1. In a large bowl, gently combine all crab meat mixture ingredients, taking care not to break up the crab meat too much.
  2. Gently form the crab mixture into 4-6 equal-sized patties.
  3. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
  4. Place the extra panko breadcrumbs on a plate. Gently dredge each crab cake in panko breadcrumbs, ensuring they are evenly coated.
  5. In a large skillet over medium heat, melt the butter with the olive oil.
  6. Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and heated through. Learn how to cook crab cakes perfectly!
  7. Serve the crab cakes immediately with lemon wedges.