(Emphasis on the C-R-A-B)
This one is for all you crab cake snobs out there. If you are looking for true, jumbo lump, barely-there-breading, crab cakes … look no further. This recipe is for you.
1 pound jumbo lump crab meant
1 large egg
2 ½ tablespoons mayonnaise
1 ½ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 ½ teaspoon Old Bay® seasoning
¼ teaspoon salt
¼ cup celery, finely diced
2 tablespoons parsley, finely chopped
½ cup panko breadcrumbs
Line a baking sheet with aluminum foil. Put crab meat into a small bowl, picking through and removing any shells as you transfer it, while keeping the meat in as large of lumps as possible. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay®, salt, celery, and parsley. Add the panko breadcrumbs and the clean crab meat—fold the mix together very gently, using your hands or a spatula.
Spoon out the mix onto the aluminum foil lined baking sheet and shape into 6-8 crab cakes (depending on your preferred size). Cover and refrigerate for 1-3 hours.
Put a large, nonstick frying pan on medium heat and coat with 1 tablespoon of canola oil and 2 tablespoons of butter. When oil is hot, gently place the crab cakes in the pan and cook until golden (about 3-4 minutes on each side).
Serve hot with a few slices of lemon.