Crab Cakes
Flavored with Old Bay seasoning, mustard and a splash of Worcestershire sauce, these classic Maryland-style crab cakes are heavy on the crab, with just enough bread crumbs and mayonnaise to hold everything together. Serve with homemade tartar sauce, lemon wedges and a green salad for a special lunch, dinner or appetizer any time of the year. For an hors d’oeuvre-sized portion, form smaller cakes (about 3 tablespoons of batter each) and pan-fry as directed. The batter can be made up to 24 hours in advance and stored, covered, in the refrigerator.
Yield
4
Time
1 hour
Ingredients
1/2 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt (such as Diamond Crystal)
Black pepper
1 pound lump crab meat, drained
1/2 cup panko
2 tablespoons minced fresh parsley
1/4 cup vegetable or canola oil, for frying
Store-bought or homemade tartar sauce and lemon wedges, for serving
Instructions
Step 1
In a large bowl, combine the mayonnaise, egg, mustard, Worcestershire, Old Bay, salt and a few grinds (or shakes) of black pepper and whisk until smooth. Add the crab, panko and parsley and mix gently until incorporated. Refrigerate for at least 30 minutes to allow the mixture to firm up slightly.
Step 2
Using a measuring cup, scoop out heaping 1/3-cup mounds of the crab mixture and form them into firm patties about 3/4-inch thick. You should have 8 cakes.
Step 3
In a medium (10-inch) skillet, heat the canola oil over medium heat. When the oil is hot, add 4 of the crab cakes, spacing them evenly in the pan. Gently press the cakes with a spatula to flatten them slightly, then cook until browned on the bottom, 2 to 3 minutes. Flip and cook on the other side until browned, 2 to 3 minutes more. Transfer the cooked cakes to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining cakes, lowering the heat, if necessary, to prevent any burning.
Step 4
Serve the crab cakes with tartar sauce and lemon wedges on the side.
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