Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise, preferably Hellmann's/Best Foods
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (30ml) vegetable oil, for cooking
  • Lemon wedges (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper until well combined.
  2. Gently fold in the jumbo lump crab meat, being careful not to break up the lumps too much.
  3. Sprinkle panko breadcrumbs over the crab mixture and gently fold in until just combined. The mixture should hold together, but not be overly dry.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the crab cakes hold their shape.
  5. Gently form the crab mixture into approximately 8 equally sized patties. You can use a cookie scoop for consistent size.
  6. Heat the vegetable oil in a large skillet over medium heat until shimmering.
  7. Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan. Cook for 5-6 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
  8. Serve the crab cakes immediately with lemon wedges and fresh parsley, if desired.