Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1/4 cup panko bread crumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large bowl, gently combine the crab meat, mayonnaise, panko bread crumbs, Dijon mustard, lemon juice, parsley, salt, and pepper. Be careful not to overmix, as this will make the crab cakes tough.
- Step 2: Form the mixture into 6-8 patties, about 3/4 inch thick. Gently pat the patties to compact them slightly.
- Step 3: Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.
- Step 4: Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan.
- Step 5: Cook for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
- Step 6: Serve immediately with your favorite dipping sauce, such as tartar sauce or remoulade.
Notes
- For longer storage, unbaked crab cakes can be individually wrapped and frozen for up to a month.
- Reheat leftover crab cakes gently in a 350°F oven or air fryer to maintain their crispy exterior.
- Elevate your crab cakes by serving them atop a bed of peppery arugula salad with a squeeze of lemon.
- Don't overmix the crab mixture; gently fold ingredients together to keep the crab cakes tender and delicate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American