Ingredients:

  • 1 lb Jumbo lump crab meat, thoroughly drained
  • 1/2 cup Panko Breadcrumbs, plus 2 Tbsp for dusting
  • 1/4 cup Mayonnaise (full-fat)
  • 1 large Egg, lightly beaten
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice (for cakes)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Old Bay Seasoning
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Chives, finely minced
  • Salt and Black Pepper, to taste
  • 1 Tbsp Unsalted Butter or Olive Oil, melted (for brushing)
  • -- For the Aioli ---
  • 1/2 cup Mayonnaise (for aioli)
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 tsp Fresh Lemon Juice (for aioli)
  • 1 small clove Garlic, finely minced

Instructions:

  1. Prepare the Binder Base: In a small bowl, whisk together the 1/4 cup mayonnaise, beaten egg, Dijon mustard, 1 Tbsp lemon juice, Worcestershire sauce (if using), Old Bay seasoning, salt, and pepper until smooth.
  2. Assemble the Crab Mix: In a medium bowl, combine 1/2 cup of Panko, fresh parsley, and chives. Pour the wet binder mixture over the Panko and stir gently until combined. Let sit for 2 minutes to allow the Panko to absorb the moisture.
  3. Fold in Crab: Add the drained jumbo lump crab meat. Using a rubber spatula, very gently fold the mixture together. Do not stir or mush the mixture; the goal is to keep the lumps of crab intact. The mixture will look loose.
  4. Shape and Chill: Scoop the mixture (about 1/3 cup per cake) and lightly form it into 1-inch thick patties. Lightly dredge the shaped cakes in the extra 2 tablespoons of Panko breadcrumbs (optional). Place the crab cakes on a parchment-lined baking sheet, cover, and refrigerate for a minimum of 30 minutes to set the structure.
  5. Bake: Preheat the oven to 400°F (200°C). Brush the tops of the chilled crab cakes lightly with melted butter or olive oil. Bake for 18–20 minutes, or until the exterior is golden brown and crisp and the internal temperature reaches 165°F (74°C).
  6. Prepare the Aioli and Serve: While the cakes bake, combine all aioli ingredients (mayonnaise, dill, 1 tsp lemon juice, minced garlic, salt, and pepper) in a small bowl. Whisk until smooth. Serve the warm Baked Crab Cakes immediately with a generous dollop of the Lemon-Dill Aioli.