Ingredients:
- 1 lb Jumbo Lump Crab Meat (450 g), meticulously picked for shell fragments
- 1/2 cup Mayonnaise (Full Fat) (120 ml)
- 2 Tbsp Dijon Mustard (30 ml)
- 1 Tbsp Fresh Lemon Juice (15 ml)
- 1 tsp Worcestershire Sauce (5 ml)
- 1 Large Egg, lightly beaten
- 1 Tbsp Shallot, finely minced (15 g)
- 1 Tbsp Old Bay Seasoning (15 g)
- 1/2 tsp Kosher Salt (2.5 g)
- 1/4 tsp Freshly Ground Black Pepper (1 g)
- Pinch Cayenne Pepper
- 1/4 cup Panko Breadcrumbs (30 g)
- 2 Tbsp Fresh Flat-leaf Parsley, chopped (5 g)
- 1 tsp Fresh Dill, chopped (2 g)
- 2 Tbsp Unsalted Butter or Oil, for cooking
Instructions:
- In a mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, lemon juice, Worcestershire sauce, and minced shallot. Whisk until fully emulsified and smooth.
- Whisk in the Old Bay seasoning, salt, pepper, and cayenne (if using). Ensure the spices are evenly distributed in the wet mix.
- Using a rubber spatula, gently fold the 1/4 cup of Panko breadcrumbs, fresh parsley, and dill into the wet mixture until just combined. Do not overmix.
- Carefully inspect the lump crab meat one last time for any residual shells, then place the crab meat into the bowl with the binder mixture. Using the rubber spatula, gently fold the mixture only 4–5 times to lightly coat the lumps without breaking them apart. Stop mixing immediately once the binder is mostly distributed.
- Scoop the mixture (about 4 oz/115g per cake) and gently form it into thick patties (approximately 1.5 inches thick). Do not compress them tightly. Place the formed cakes onto a parchment-lined baking sheet, cover, and chill in the refrigerator for a minimum of 30 minutes to firm the binder.
- Preheat oven to 425°F (220°C). Brush the tops of the chilled crab cakes lightly with melted butter or oil. Bake for 12–15 minutes, or until the edges are golden brown and the internal temperature reaches 165°F (74°C).
- Let the crab cakes rest for 2 minutes before serving immediately, ideally with Lemon-Dill Tartar Sauce.