Ingredients:

  • 1 lb lump crab meat
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Instructions:

  1. Whisk the egg, mayonnaise, Dijon, Worcestershire, and Old Bay in a large bowl. Mix until the texture is velvety and smooth.
  2. Add the lump crab meat and chopped parsley to the bowl. Note: Use a spatula to gently fold the crab in so you don't break the lumps.
  3. Stir in the panko breadcrumbs. Mix just until combined; over mixing will make the cakes dense.
  4. Scoop about 1 tablespoon of mixture for each cake. Roll them into golf ball-sized spheres and flatten them slightly into discs.
  5. Place the cakes on a parchment lined sheet. Refrigerate for 30 minutes until the binder feels firm to the touch.
  6. Heat the butter and olive oil in your skillet over medium heat. Wait until the butter foams and sizzles.
  7. Carefully place the chilled cakes in the pan. Pan sear for 3 minutes per side.
  8. Remove the cakes once they reach a mahogany colored, crispy exterior and the centers feel firm.
  9. Let them rest for 2 minutes on a wire rack so the bottoms don't get soggy.