Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise (Hellman's/Best Foods preferred for authenticity!)
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • 2 tablespoons (30ml) butter, unsalted
  • 1 tablespoon (15ml) olive oil

Instructions:

  1. Gently mix the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and pepper in a large bowl. Be careful not to overmix! We want lumps.
  2. Fold in 1/4 cup panko breadcrumbs until just combined.
  3. Cover the bowl and refrigerate for at least 30 minutes to help the crab cakes hold their shape.
  4. Gently divide the crab mixture into 4 equal portions. Shape each portion into a compact cake, about 3/4-inch thick.
  5. Place extra panko breadcrumbs in a shallow dish. Gently dredge each crab cake in the panko, coating it evenly.
  6. Melt the butter and olive oil in a large skillet over medium heat. Make sure the pan is hot before adding the crab cakes.
  7. Carefully place the crab cakes in the hot skillet. Cook for 5-6 minutes per side, or until golden brown and heated through.
  8. Serve the crab cakes hot, with a dollop of tartar sauce (if desired) and your favourite sides.