Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked through for shells
  • 1/4 cup (30g) mayonnaise (full-fat, Duke's or Hellmann's recommended)
  • 1 large egg, lightly beaten (50g)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons (30ml) vegetable oil, for cooking
  • 1 lemon, cut into wedges, for serving
  • 1/2 cup (120ml) mayonnaise (full-fat, Duke's or Hellmann's recommended)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper in a large bowl. Be careful not to overmix.
  2. Lightly fold in the panko breadcrumbs until just combined. The mixture should hold its shape without being too dry.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the crab cakes to firm up.
  4. Gently divide the crab mixture into 4 equal portions. Shape each portion into a patty about 1-inch thick.
  5. While the crab cakes are chilling, whisk together the aioli ingredients in a small bowl. Taste and adjust seasonings as needed.
  6. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet.
  7. Cook for 5-6 minutes per side, or until golden brown and heated through.
  8. Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and lemon aioli (if using).