Perfect Crab Cakes

1/3 c. mayonnaise

1 large egg, beaten

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. hot sauce

Kosher salt

Freshly ground black pepper

1 lb. jumbo lump crabmeat, picked over for shells

3/4 c. panko bread crumbs (or saltines)

2 tbsp. Freshly Chopped Parsley

Canola oil, for frying

Lemon wedges, for serving

Tartar sauce, for serving

Steps

1. Get a tiny bowl and put the egg, mayo, Worcestershire, Dijon mustard, hot sauce, and then top this with pepper and sale
2. In another bowl, put the panko, crabmeat, and parsley together, and then fold the mayo into there, and then divide it so that you have eight patties in total.
3. Get a big skillet and then on heat that’s medium-high, add oil to the pan, heating this so that it simmers, and then add the crab cakes, cooking this until crispy and golden, about five minutes every single side
4. Serve this with tartar sauce along with some lemon to add a nice, rich flavor to the mixture there.

Tips

Do I need to use mayo?

It’s the best way to bind everything, and the creamy taste of this is actually going to make the crab meat better. If you hate mayo, don’t worry you won’t be able to taste it. If you really don’t like mayo though, consider using Greek yogurt as an alternative for this.

You also can use hot sauce, Dijon, and Worcestershire in order to offer a bit of a bold taste that also doesn’t take away from the crabmeat that you have there.

What’s the best crab meat to use for this?

If you can, get yourself the jump lump kind, since this has two big muscles, and that’s what gives it the better taste and color that’s there. It does use big chunks, rather than bits that are smaller. If you don’t have jumbo, lump crabmeat works too, and sometimes, you can get a blend to work with this.

Some people like back fin because it’s similar to crab cakes that are Maryland style. Regardless of what you choose, make sure that you do pick all through this so that you don’t have shells though!

Can is use canned crab meat?

You can, especially if you don’t want to spend a bunch of money on fresh crab, since it can be expensive over time, and it’s hard to take out of the shell. Canned crab meat also works for this, and it’s found quite easily, so it does work.

Should I pan fry them?

Yes. Pan frying them is the best way to make these cakes. You can put them in the oven if you’d like but searing these is really good because it creates a crust that’s crunchy and golden, and it makes them taste delectable.

What’s the best bread crumbs to use for this?

Panko bread crumbs are the best to use with this, since it has a crispy, airy mixture to this. If you don’t have a means to get regular bread crumbs, or if you only have those, that works too!