This is a quick and flavorful recipe that can be made into a meal or an appetizer. I usually make these meal-sized and the recipe reflects that. However, if you are making smaller-sized cakes, then cooking times should be reduced. I tend to use lemon juice instead of lemon zest, (and if you do, I would add maybe 2t lemon juice and 1T more bread crumbs), but if you have a fresh “un-zested” lemon around the zest in my view adds a fairly noticeable improvement to the taste of these cakes.
Timings
Prep: 10 minutes
Cook: 15 minutes
Wait: 30 minutes
Total: 55 minutes
Equipment Notes
- A 12in skillet can be used to cook all crab cakes at once, or a smaller skillet is fine if you cook in batches.
Ingredients
- 1/4C mayonnaise
- 1T dijon mustard
- 1/4t worcestershire sauce
- 1 egg, beaten
- Zest of 1 lemon
- 1T old bay seasoning
- 1/2t salt
- 1/4t pepper
- 1/2C panko bread crumbs
- 3 scallions, whites and greens, sliced thinly
- 1T parsley, chopped finely
- 2 6oz cans lumped crab meat
- Enough high heat-point, neutral oil to cover about 1/4in up from the bottom of the skillet used to cook these
Steps
- Mix all ingredients in a bowl. I usually add them in the order of the ingredient list above, stirring occasionally. I would certainly add and stir the breadcrumbs before adding the crab meat as if the crab meat is added before the bread crumbs then it is much more difficult to get the bread crumbs to absorb the liquids resulting–in my experience–in a crab cake that does not hold together as well.
- Optionally cover the mixture and place in the refrigerator for 30 minutes. I find that this makes the mixture more firm and not break apart as easily during cooking, but can be omitted if rushed for time or making the cakes less thick than what I usually do (see next step).
- Form the mixture into equal-sized patties. I typically make 6 that are about 1/2in – 3/4in high.
- Add the oil to the skillet and place on medium-high heat. Bring the oil to about 350°F / 177°C, or when dipping the side of one of the patties into the oil results in a noticeable sizzle.
- Carefully place the patties into the skillet making sure not to splash oil on yourself. I usually put them on a spatula and gently slide them into the pan. Keep about 1in (or more) distance between the patties; cook in batches if needed.
- Cook the patties about 4 minutes or until the bottom is a deep golden-brown. Spots of charring is desirable. Then carefully flip the patties and cook for about 4 minutes more. I usually use a pair of spatulas to flip the patties. One I hold at a 45° angle and use the other to slide the patty onto it. Then I flip the patty onto the spatula that I used to slide it up. Finally I slide the patty back into the skillet.
- Remove the patties and place on paper towels, a drying rack, or some other way for any excess oil to drain for at least 5 minutes.