Ingredients:

  • 1 lb jumbo lump crab meat
  • 1 tsp Old Bay Seasoning
  • 2 tbsp fresh parsley, minced
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice, fresh
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tsp Dijon mustard
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, lemon juice, and Worcestershire sauce.
  2. Gently fold in the panko breadcrumbs, minced parsley, and Old Bay seasoning.
  3. Carefully add the jumbo lump crab meat, folding gently only until the meat is coated to keep the lumps intact.
  4. Form the mixture into 6 equal patties, approximately 1 inch thick, and place them on a parchment-lined baking sheet.
  5. Refrigerate the patties for 30 minutes to set the structure.
  6. Heat neutral oil and butter in a skillet over medium-high heat until the butter foams.
  7. Sear the chilled crab cakes for 3–4 minutes per side until a deep mahogany-colored crust forms and internal temperature reaches 145°F (63°C).