Ingredients

The following ingredients have 8 Servings
  • 1/2 cup Mayonnaise (James, Mark and Uncle Alton ALL recommend Duke's Mayonnaise)
  • 2 Eggs
  • 1/2 tablespoon Old Bay Seasoning
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon freshly ground Black Pepper
  • 1 teaspoon Dry Mustard
  • 1 pound Lump Blue or Dungeness Crab Meat (picked over)
  • 1 tablespoon chopped Parsley
  • 1 tablespoons minced Celery
  • 1 tablespoons minced Onion
  • 1 tablespoon minced Red Bell Pepper
  • 1 cup Panko Bread Crumbs + additional for coating
  • Vegetable Oil (for frying)
  • Lemon wedges (to serve)
  • Tartar Sauce (what McCormick & Schmick's serves with their Crab Cakes - and recommended), Remoulade Sauce and/or other dipping sauces, of choice (See the links above and below this recipe for some good Copycat Restaurant Recipes)

Instruction

  • In a small bowl, combine mayonnaise, eggs, Old Bay seasoning, Dijon mustard, dry mustard, Worcestershire sauce and black pepper. Whisk to combine.
  • In a separate medium bowl, add 1 cup of the Panko bread crumbs, crab meat, bell pepper, onion, celery and parsley. Stir to combine.
  • Gently fold the first sauce mixture into the crab meat mixture. Be very careful not to break up the crab meat.
  • Place, covered, in the refrigerator to chill for at least 2 hours.
  • Once chilled, form the mixture into eight or nine balls of approximately 4 ounces each.
  • Place additional Panko bread crumbs in a shallow bowl.
  • Coat prepared crab cake balls with Panko crumbs to form a light crusting.
  • Place balls on a work surface and gently press slightly to flatten each ball.
  • To a large saute pan, add enough oil to cover the bottom of the pan.
  • Place over medium heat and heat oil until hot and shimmering.
  • Carefully, place crab cakes, one at a time, into the hot oil. Add as many as will fit the pan, but do not crowd.
  • Cook until golden brown and crispy on one side. Flip and cook until golden brown and crispy on the second side.
  • Remove from pan to a paper towel-covered plate to drain.
  • Continue with additional crab cakes, if necessary, until all are cooked.
  • Serve hot, garnished with fresh lemon wedges and tartar sauce or dipping sauces, of choice.