Ingredients
Equipment
Method
Prepare the Base
- In a large bowl, whisk egg, mayo, mustard, Old Bay, and Worcestershire until smooth. Stir in chopped parsley.
- Gently fold in jumbo lump crab meat and panko. Use a spatula to keep lumps intact; do not over-mix. Chill for 30-60 minutes.
Cook the Cakes
- Form the mixture into three thick, round cakes (about 1.5 inches thick).
- Heat butter and oil in a skillet over medium-high. Sear cakes for 4-5 minutes per side until deep golden-brown with charred edges.
Nutrition
Notes
Always chill the crab mixture before searing to prevent the cakes from falling apart.
Use a fish spatula to maintain the integrity of the charred edges.
Use a fish spatula to maintain the integrity of the charred edges.
