Total: 1hr 20 min
Active: 20 min
Yield: 6 servings
Chill Time: 1 hour
2 large eggs
2 ½ tablespoons mayonnaise, good quality
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, 1 stalk
2 tablespoons finely chopped fresh parsley
1-pound lump crab meat (make sure there is no hard cartilage pieces and break the meat down a little bit, large lumb crab pieces will not hold together real well)
½ cup panko breadcrumbs
Olive or canola oil, for cooking
Line a baking sheet with parchment paper.
Combine eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, celery, and parsley in a large bowl and mix well. Add the crab meat and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.
Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pan to medium heat and coat with olive or canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with a tartar sauce or fresh lemon juice.
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