Step-by-step instructions

1. In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Mix everything together until well blended.
2. Gently fold in the crab meat and panko breadcrumbs. Be careful to avoid breaking up the crab meat too much; you want those luscious lumps intact.
3. Shape the mixture into 6–8 patties, depending on your preferred size. Lay the patties on a baking sheet and refrigerate for about 30 minutes to firm up.
4. Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the pan.
5. Cook for 3–4 minutes on each side until they’re golden brown and crispy.
6. Transfer your beautiful crab cakes to a serving plate, garnish with fresh dill, and enjoy them warm with lemon wedges and a side of tartar sauce.

Best ways to enjoy it

Crab cakes shine on their own, but they also love a little company! Consider serving them atop a bed of mixed greens for a refreshing salad, or alongside some crispy sweet potato fries for a fun twist. A simple remoulade or homemade aioli can elevate the flavors even further. Fresh lemon wedges add a zesty touch that brightens everything!

Storage and reheating tips

To keep your crab cakes fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freezing is an option! Just make sure they’re cooled completely before placing in a clean, freezer-safe container. For reheating, a skillet over medium heat will help bring back that nice crispiness.

Pro chef tips

• If you want to enhance the flavor, let the mixture sit in the fridge for an hour before shaping the patties.
• For a gluten-free option, substitute the panko breadcrumbs with crushed gluten-free crackers or almond flour.
• If you find yourself with leftover crab cakes, they freeze incredibly well. Just make sure to separate layers with parchment paper to prevent sticking!

Creative twists

Feel free to get adventurous with your crab cakes! Try adding diced bell peppers, jalapeños, or even shredded cheese for a change in flavor. For an Asian twist, incorporate ginger and scallions or serve them with a soy-based dipping sauce. You can also try using other seafood like shrimp or even a vegetarian substitute such as chickpeas for a delightful spin.

Common questions

What’s the best way to prepare crab cakes?
To achieve restaurant-quality crab cakes, follow the mixing technique carefully and avoid overworking the crab meat.

Can I use canned crab meat?
Yes, just make sure to thoroughly drain it and pick out any shell pieces. While fresh crab provides the best flavor, canned crab can still yield delicious results.

How do I know when crab cakes are done?
They should be golden brown on both sides and heated through. You can also use a meat thermometer; they should reach an internal temperature of 165°F.

With this classic crab cake recipe, you’ll not only create a mouthwatering dish but also memories around the dinner table. Enjoy cooking and savor every bite!