The Ultimate No-Filler Crab Cakes
Experience restaurant-quality crab cakes at home! This recipe focuses on maximizing the sweet, delicate flavor of lump crab meat with just enough binder to create perfectly tender cakes with a crispy, golden-brown crust.
Equipment
- Large Mixing Bowl
- Rubber Spatula
- Large Skillet (non-stick or cast iron)
- Baking Sheet
Ingredients
- 1 lb jumbo lump crab meat picked over for shells
- 1/2 cup panko breadcrumbs
- 1/3 cup mayonnaise
- 1 large egg lightly beaten
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley finely chopped
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp vegetable or canola oil for frying
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, and lemon juice until well combined.
- Very gently fold in the lump crab meat, being careful not to break up the large chunks.
- Sprinkle the panko breadcrumbs over the mixture and fold gently until just combined.
- Season lightly with salt and pepper.
- Shape the mixture into 8 patties, about 1.5 inches thick. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
- Heat the oil in a large skillet over medium-high heat.
- Carefully place the chilled crab cakes in the skillet and cook for 3-4 minutes per side, until golden brown and crispy.
- Remove from the pan and let them rest on a wire rack for a minute before serving with lemon wedges and your favorite sauce.
Notes
Be incredibly gentle when handling the crab meat. The goal is to keep those beautiful lumps intact for the best possible texture! If the mixture seems too wet, you can add another tablespoon of panko, but it should be a very moist mixture.