The Scoop
These effortlessly golden crab cakes packhigh-end coastal flavor into a fast, foolproof app that lets tender lump crab stay the star of the show.
Minimal filler keeps the texture incredibly light, while a quick binding of mayo, Dijon, and a splash of hot sauce delivers just the right tangy kick to hold everything together.
They sear up shatteringly crisp on the outside, moist on the inside, and are practically guaranteed to make any gathering feel like a celebration.
Ingredients
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound jumbo lump crabmeat, picked over for shells
- 3/4 cup panko breadcrumbs
- 2 tablespoons parsley, freshly chopped
- 1/2 cup canola oil
- lemon wedges, optional, to taste, for serving
- cocktail sauce, optional, to taste, for serving
Directions
- Combine the mayonnaise, the egg, the mustard, the Worcestershire, and the hot sauce in a small mixing bowl with a whisk.
- Season with the salt and the pepper.
- Mix the crabmeat, the panko, and the parsley together in a medium-sized bowl.
- Gently fold in the mayonnaise mixture and form it into 8 crab cake patties.
- Coat the bottom of a skillet with the oil and heat over medium-high.
- Add the crab cake patties and cook in batches until golden-brown and crisp on all sides, approximately 3-5 minutes on each side.
- Serve warm with the lemon wedges and the cocktail sauce.
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