Crab-forward cakes with just enough binder to hold them together. Form and freeze raw, then cook from frozen — crab is already cooked, so gentle handling keeps the lumps intact.
Ingredients
- 1 lb lump crab meat
- 1 egg
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp Old Bay or Cajun blend
- ½ cup panko, plus more to coat
- 2 tbsp fresh parsley, chopped
- 1 lemon (juice)
Instructions
- Gently fold all the ingredients together, being careful not to break up the crab lumps.
- Form into 8 cakes and chill 20 minutes to firm up. Coat lightly in extra panko.
- Pan-sear in a little oil 3–4 minutes per side, or bake at 400°F for 18–20 minutes, until golden and heated through.
Make-Ahead & Storage
Form the raw cakes and freeze on a tray, then bag, up to 2 months. Bake from frozen at 400°F for ~25 minutes. Because crab is pre-cooked, you're really just heating and crisping.
Notes
Serve with lemon and a quick remoulade. Keep the filler minimal — the crab should be the star.