Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise (Hellmann's/Best Foods recommended)
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1/4 cup (30g) finely chopped celery
  • 2 tablespoons (14g) chopped fresh parsley
  • 1/4 teaspoon (1.5ml) Old Bay seasoning
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil or vegetable oil

Instructions:

  1. In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, red bell pepper, celery, parsley, Old Bay seasoning, and panko breadcrumbs. Season with salt and pepper.
  2. Gently shape the mixture into 4-6 equally sized patties, about 3/4-inch thick.
  3. Place the crab cakes on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to help them firm up.
  4. Lightly coat crab cakes in additional Panko breadcrumbs.
  5. Heat the oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, being careful not to overcrowd the pan.
  6. Cook for 5-6 minutes per side, or until golden brown and heated through.
  7. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite sauce and side dishes.