Ingredients:

  • 1 lb Jumbo Lump Crab Meat
  • 1/4 cup Full Fat Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Freshly Squeezed Lemon Juice
  • 2 tsp Old Bay Seasoning
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/4 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Unsalted Butter or High Heat Oil (for cooking)

Instructions:

  1. Prepare the Binder: In a mixing bowl, gently whisk together the mayonnaise, Dijon, Worcestershire sauce, lemon juice, Old Bay Seasoning, parsley, and the lightly beaten egg until just combined.
  2. Incorporate Binder: Sprinkle the Panko breadcrumbs evenly over the wet mixture and lightly fold them in 2-3 times.
  3. Fold in the Crab: Add the picked lump crab meat to the bowl. Using a rubber spatula, very gently fold the binder into the crab meat until streaks are mostly gone. Stop before mashing the crab.
  4. Shape and Chill: Gently form the mixture into 6 equal, loosely packed patties (about 1-inch thick). Place them on a parchment-lined plate and refrigerate for at least 20 minutes to firm up.
  5. Make the Aioli (Optional): While chilling, whisk together 1/2 cup mayonnaise, 1/2 tsp lemon zest, 1 small minced garlic clove, 1 Tbsp snipped chives, and a pinch of salt/pepper. Refrigerate until serving.
  6. Cook the Crabcakes: Heat the butter and/or oil in a large non-stick skillet over medium heat until shimmering. Carefully place the chilled crabcakes into the hot fat, ensuring not to crowd the pan.
  7. Sear to Perfection: Cook for 5–6 minutes on the first side until deeply golden brown and crisp. Flip carefully and cook for another 4–5 minutes until the second side is golden and the centre is heated through.
  8. Serve: Transfer immediately to a wire rack (to maintain the bottom crust) and serve hot with the Lemon-Herb Aioli.