Ingredients:

  • 1 lb fresh jumbo lump crabmeat, picked through for shells
  • 0.5 cup panko breadcrumbs, crushed slightly
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 large egg, beaten
  • 0.25 cup high-quality mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1.5 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 0.25 tsp kosher salt
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp unsalted butter

Instructions:

  1. Place the crabmeat in a large bowl and sprinkle the panko and parsley over the top without stirring.
  2. In a separate small bowl, whisk the egg, mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay, lemon juice, and salt until smooth.
  3. Pour the wet mixture over the crab and gently fold with a silicone spatula to coat the crab without breaking the large lumps.
  4. Divide the mixture into 6 equal mounds and gently form into cakes.
  5. Place the cakes on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to allow the proteins to set.
  6. Heat the oil and butter in a large non-stick or cast-iron skillet over medium-high heat.
  7. Sear the crab cakes for 4-5 minutes per side until a mahogany-colored crust forms and the interior is heated through.