Ingredients

The following ingredients have 6 Servings
  • 1 lb lump crabmeat (pasteurized, 2 containers (8 ounces each))
  • 1-1/4 cups panko crumbs (plus more if needed)
  • 2 tablespoons scallions (minced)
  • 2 tablespoons flat-leaf parsley (minced)
  • 1 teaspoon Old Bay seasoning
  • Freshly ground black pepper
  • 3 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice (fresh-squeezed)
  • 1 teaspoon Worcestershire sauce
  • Vegetable oil
  • Lemon wedges (for serving)
  • 1/2 cup chili sauce (Heinz or Bennetts)
  • 1 tablespoon prepared horseradish (or more to taste)
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1 tablespoon sweet onion (finely minced)
  • 1/2 clove garlic (finely minced)
  • 1-1/2 tablespoons Creole or Dijon-style mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon hot sauce (Tabasco)
  • Dash Worcestershire sauce
  • 1/4 teaspoon paprika

Instruction

  • Drain the crab in a colander and using your fingers, pick through the meat and remove any bits of shell you find.
  • Transfer the crab to a mixing bowl and combine with the panko crumbs, scallions, and parsley.
  • In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper.
  • Add the wet ingredients to the crab and combine thoroughly. If the mixture seems too wet to hold together, you can add an extra tablespoon of panko.
  • Lightly coat the inside of a 1/3 cup measure with nonstick spray. Spoon the crab cake mixture into the cup and pack it lightly.
  • Turn the formed crab cake out onto a parchment-lined baking sheet and using your hands, gently form the mixture into a patty. Repeat the process with the rest of the crab mixture.
  • Refrigerate formed crab cakes (you should end up with about 12) for 30 minutes before either baking or pan-frying.