Crab Cake Recipe

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  Crab, Lump(454g)
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  Egg, Whole, Large
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  Bread Crumbs, Panko, Dry(120g)
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  Celery(60g)
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  Green Onion (Scallion)(60g)
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  Mayonnaise, Regular(60g)
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  Mustard, Dijon(10g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Old Bay seasoning blend(10g)
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  ½ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Vegetable oil
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  Lemon Wedges, For Serving
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  Tartar sauce

Instructions

1. 1Flake the lump crab into bite-sized pieces in a large bowl using a fork, breaking apart any clumps gently.
2. 2Beat the large eggs in a separate bowl, then fold into the crab until just combined, being careful not to overmix.
3. 3Add the panko bread crumbs, celery, green onions, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning to the crab mixture. Gently fold until just combined—do not overmix or the cakes will become dense.
4. 4Divide the mixture into 8 equal portions and shape each into a patty approximately 3 inches wide and 1 inch thick using your hands; place on a plate.
5. 5Pour ¼ inch of vegetable oil into a large skillet and heat over medium-low heat until the oil is glistening and shimmers, about 2–3 minutes.
6. 6Working in batches to avoid crowding, place the crab cakes in a single layer in the skillet and cook for 3 minutes over medium-low heat until the bottom is golden brown. Carefully flip and cook the other side for 3 minutes until golden brown. Transfer to a wire cooling rack and repeat with remaining cakes, adding more oil as needed to maintain ¼ inch depth.
7. 7Divide the cooked crab cakes evenly into 4 airtight containers while still warm, then refrigerate or serve immediately with tartar sauce on the side.