Classic Crab Cakes

Tender crab cakes packed with lump crab meat, parsley, and bright lemon flavor, pan-cooked until their edges are crisp and golden.

Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound lump crab meat
• 0.75 cup plain breadcrumbs
• 1 large egg
• 0.25 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 lemon
• 0.25 cup fresh parsley
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons vegetable oil

Cooking instructions

1. Place the crab meat in a fine-mesh strainer and gently press out excess liquid. Pick through it for any shell, keeping the pieces as intact as possible. (about 5 min)
2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, finely grated zest and 1 tablespoon lemon juice, chopped parsley, salt, and pepper. (about 2 min)
3. Fold in the crab meat and breadcrumbs just until combined. Divide the mixture into 4 portions and shape each into a 1-inch-thick cake. Refrigerate to firm. (about 10 min) — Refrigerate
4. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the crab cakes and cook until the bottoms are deep golden brown, 4 to 5 minutes. (about 5 min) — Medium heat
5. Carefully turn the crab cakes and cook until the second side is golden and the centers reach 165°F, 4 to 5 minutes more. Transfer to a plate and rest for 2 minutes before serving. (about 5 min) — 165°F