Easy Crab Cakes with a Crisp Golden Crust
Make easy crab cakes with lump crab, Old Bay, Dijon, and panko for a tender center and crisp golden crust in about 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 lb lump crab meat picked over for shells and patted dry
- 1/2 cup mayonnaise divided
- 1 large egg lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 cup green onion finely sliced
- 1 cup panko breadcrumbs plus more for coating
- 2 tablespoons olive oil for the skillet
Instructions
Instructions
- Gently fold the crab meat, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onion, and panko breadcrumbs together in a bowl.
- Chill the mixture for 15 minutes so the breadcrumbs can absorb moisture and the cakes hold their shape.
- Shape the mixture into 8 equal crab cakes, pressing just firmly enough to compact them without crushing the crab.
- Coat each crab cake lightly with additional panko breadcrumbs and place them on a plate.
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Cook the crab cakes for 4 to 5 minutes per side, turning once, until golden brown and heated through.
- Transfer the crab cakes to a paper towel-lined plate and rest for 2 minutes before serving.