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PAN-FRIED

Jumbo Lump Crab Cakes

Serves 4 · 35 minutes

Why this recipe works

Jumbo lump is the grade that stays in visible pieces. Too much binder turns it into a bready patty, so this cake uses just enough mayonnaise and egg to hold, then a chill so it does not fall apart in the pan.

Substitutions

Baby lump crab meat costs less and works when you do not mind smaller flakes. Do not use imitation crab.

Ingredients

• 1 pound jumbo lump crab meat, picked over
• 3 tablespoons mayonnaise
• 1 large egg yolk
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons minced celery
• 1 tablespoon chopped parsley
• 1/4 teaspoon kosher salt
• 1/4 cup panko breadcrumbs
• 2 tablespoons neutral oil
• Lemon wedges

Steps

1. Fold the crab gently with the mayonnaise, egg yolk, mustard, lemon juice, celery, parsley, salt, and panko. You should still see large lumps.
2. Shape 4 cakes, set them on a plate, and chill 20 minutes.
3. Heat the oil in a skillet over medium. Fry until both sides are brown and the center is hot, about 4 minutes per side. The crab is already cooked. You are heating it through, not cooking it from raw.
4. Serve with lemon.

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