Ingredients
Method
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, parsley, and panko until evenly mixed. Gently fold in the jumbo lump crab, keeping the larger pieces as intact as possible. Season with salt and black pepper to taste.
- Divide the crab mixture into 4 thick, even cakes. Place on a lined plate or tray and refrigerate for 20 to 30 minutes so the crab cakes firm up and hold their shape in the skillet.
- Heat the butter and olive oil together in a large skillet over medium heat until the butter is foamy. Add the crab cakes and cook for 4 to 5 minutes per side without pressing them down, until the outside is deep golden brown and the center is warmed through.
- In a small saucepan over low heat, melt the butter and cook the minced garlic for about 30 seconds until fragrant. Stir in the lemon juice and chopped parsley, then remove from heat immediately.
- Arrange the crab cakes on warmed plates and drizzle generously with the lemon butter sauce. Serve immediately with a simple salad, roasted vegetables, or rice for a polished seafood meal.
Notes
• Do not skip the chill time — 20 to 30 minutes in the refrigerator is key for cakes that hold together in the pan.
• Pat the crab meat dry before mixing to prevent a loose, wet mixture.
• Fold gently to keep the jumbo lump chunks intact for the best texture.
• Cook in batches if needed — overcrowding the pan causes steaming instead of searing.
• Baking option: bake at 400°F (200°C) for 15 to 18 minutes, flipping halfway, brushed with melted butter.
• Pat the crab meat dry before mixing to prevent a loose, wet mixture.
• Fold gently to keep the jumbo lump chunks intact for the best texture.
• Cook in batches if needed — overcrowding the pan causes steaming instead of searing.
• Baking option: bake at 400°F (200°C) for 15 to 18 minutes, flipping halfway, brushed with melted butter.