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golden pan-seared crab cakes with a crisp exterior on a plate in a wide horizontal shot, with lemon wedges and a dollop of aioli on a rustic table, warm natural light, shallow depth of field, landscape orientation

Pan-Seared Crab Cakes

Lump crab cakes are made with very little filler, and are pan-seared and served with a lemon aioli.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 cakes
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat
  • 1/3 cup breadcrumbs
  • 1 egg beaten
  • 3 tbsp mayonnaise
  • 1 tsp Old Bay seasoning
  • 1 tbsp Dijon mustard
  • 2 tbsp butter
  • 1 lemon for serving

Method
 

  1. Gently mix the crab, breadcrumbs, egg, mayonnaise, Old Bay, and Dijon.
  2. Form into 6 patties without overpacking them.
  3. Chill the cakes 15 minutes to help them hold together.
  4. Melt the butter in a skillet over medium heat.
  5. Sear the crab cakes 3 minutes per side until golden.
  6. Serve hot with lemon wedges and aioli.

Notes

Keep the filler light so the sweet crab stays the star.