These crabcakes are the closest we’ve found to the restaurants we love on the East Coast. The key to great crabcakes is to not overwork them, and refrigerate them for a while after you make them. The flavors come together and they won’t fall apart. These can be sautéed or baked…we prefer sauté, but sometimes the oven is too convenient to pass up! If you’d like to bake them, preheat to 400 degrees.
Shopping List
- 1/2 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 2 T. cup mayonnaise (or sour cream)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/2 cups breadcrumbs, ideally fresh from white or sourdough bread
- 1/4 cup panko breadcrumbs
- 1 tablespoon freshly chopped flat-leaf parsley
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon of salt
- Lemon wedges for serving
Cooking Instructions
Drain Crabmeat, if necessary. Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour on top of crab and mix VERY GENTLY until large lumps of crab are just broken up (use your fingers) and all the meat is coated. Add the breadcrumbs and parsley, and gently mix. It should have a loose, meaty texture – not mashed together too much. Cover and refrigerate 1-3 hours. Mold into 4 loosely packed equal cakes.
To sauté, heat butter and olive oil in a 12-inch nonstick skillet over medium heat. When the butter froths, add the cakes to the pan and cook undisturbed for four minutes. Flip, reduce the heat to medium low, and cook another 4 minutes or until golden brown.
To bake, place cakes on a cookie sheet lined with parchment. Melt butter with olive oil and brush tops of cakes. Bake 20 minutes. Serve with lemon wedges.
Ingredients
Directions
Drain Crabmeat, if necessary. Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour on top of crab and mix VERY GENTLY until large lumps of crab are just broken up (use your fingers) and all the meat is coated. Add the breadcrumbs and parsley, and gently mix. It should have a loose, meaty texture – not mashed together too much. Cover and refrigerate 1-3 hours. Mold into 4 loosely packed equal cakes.
To sauté, heat butter and olive oil in a 12-inch nonstick skillet over medium heat. When the butter froths, add the cakes to the pan and cook undisturbed for four minutes. Flip, reduce the heat to medium low, and cook another 4 minutes or until golden brown.
To bake, place cakes on a cookie sheet lined with parchment. Melt butter with olive oil and brush tops of cakes. Bake 20 minutes. Serve with lemon wedges.