Crab meat is expensive, so when I make crab cakes at home, I get nervous about messing them up. For years I used too much breadcrumb filler, which just turned them into expensive seafood stuffing. I eventually learned that less is more. The goal is to have just enough binder to keep the crab from falling apart in the pan, but not so much that you lose the texture of the lumps.
I use the “sear and bake” method here. Trying to cook a thick crab cake all the way through in a frying pan usually results in a burnt crust and a cold center. By browning them quickly on the stove and finishing them in the oven, you get that nice crunch without drying out the meat.
Ingredients
- 1 lb jumbo lump crab meat (fresh is best)
- 1 large egg
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon melted butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (skip if you don’t like heat)
- 1 cup Panko breadcrumbs (divided use)
- 3 tablespoons canola oil for frying
Instructions
- Prep the Crab: Dump the crab meat onto a baking sheet or plate. Pick through it carefully with your fingers to find any shell fragments. Try to keep the big lumps intact—don’t mash it.
- Make the Binder: In a mixing bowl, whisk the egg, onions, mayo, parsley, mustard, melted butter, Worcestershire, Old Bay, and cayenne. Stir in 1/2 cup of the Panko breadcrumbs.
- Combine: Pour the crab meat into the bowl. Using your hands or a soft spatula, gently fold the crab into the binder. Stop mixing as soon as it’s incorporated.
- Shape and Chill: Form the mixture into 6 patties. Take the remaining 1/2 cup of Panko and crush it slightly with your hand to make it finer. Lightly press the top and bottom of each patty into the crumbs. Place them on a plate, cover, and refrigerate for 30 minutes. Do not skip this—if you fry them warm, they will fall apart.
- Cook: Preheat oven to 375°F. Heat the oil in an oven-safe skillet over medium heat. Fry the cakes for 2 minutes on one side, flip carefully, and fry 2 minutes on the other.
- Finish: Move the entire pan into the oven. Bake for 8 to 10 minutes. Serve hot with lemon.
Why You’ll Love This Recipe
- Texture: Using jumbo lump meat means you actually bite into pieces of crab, not just shredded mush.
- Reliability: Finishing in the oven is much more forgiving than trying to gauge doneness in a hot frying pan.
- Minimal Filler: The breadcrumbs are there for structure, not volume.
Chef’s Tips for Perfection
- The Flip: These are delicate because there isn’t much binder. Use a wide, thin fish spatula to flip them. If you try to use tongs, you will crush them.
- Crab Quality: “Jumbo Lump” is the grade you want. “Backfin” or “Special” grades are shredded and cheaper; they taste fine but won’t give you that restaurant-style texture.
- Old Bay: This is the non-negotiable flavor of Maryland crab. If you can’t find it, you can make a substitute with celery salt, paprika, and black pepper, but the real stuff is better.
Storage and Reheating
Seafood is tricky as leftovers. These are safe to eat for up to 3 days in the fridge, but the texture suffers. To reheat, pan-fry them gently in a little butter to crisp the crust back up. Do not microwave them unless you want a rubbery texture.
Nutritional Notes
Crab is a lean protein, but the mayonnaise and butter add fat. Each cake is roughly 300 calories. Served with a green salad, it’s a fairly balanced meal.
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