We love a good crab cake. My favorite crab cakes are the ones that really showcase the meatiness of the crab. This simple recipe is easy enough for a weeknight and delicious enough for comfort food on a rainy Sunday.
I use green onions because they are slightly milder and have a less overpowering flavor. The panko adds a little bit of light crunch without making these crab cakes too bread-y and taking away from the texture. Depending on how you like your crab cakes, you can add more or less bread crumbs for more of a solid texture.
Use one deep pan to cook the vegetables and use the same pan for frying crab cakes to make cleanup even easier. I also like to make a large batch of these and freeze some for an easy weeknight meal in the future. [Pro tip: I find the best deals on crab to be at Costco. I buy the 16 oz container and double the recipe below.]
We usually serve with a side of mac and cheese and broccoli for no reason other than it just seems to go together. It’s the ultimate comfort food!
- 4 tablespoons unsalted butter divided
- 4 tablespoons olive oil divided
- 3/4 cup green onion chopped small (white and green parts)
- 3/4 cup small diced celery 2 stalks
- 1/4 cup minced fresh parsley
- 1/4 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 pound lump crabmeat drained and picked to remove shells
- 1 lemon zested
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne
- 1/2 cup panko bread crumbs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 large eggs lightly beaten
- 4 tbsp lemon juice
- 1/4 cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp sriracha
- 1/2 tsp paprika
- 1 pinch salt and pepper, to taste
Heat 2 Tbsp butter and 2 tbsp of olive oil on medium heat in medium sauce pan. Saute green onion, celery, and parsley until softened, about 5 minutes. Add Worcestershire and hot sauce and cook for 1 minute more. Let cool.
Combine remaining ingredients in a bowl and mix well. Add cooked vegetables. Refrigerate for about 30 minutes.
Shape crab mixture into 6 patties.
Heat remaining oil and butter in a saucepan on medium-high heat. Add crab cakes and cook about 5 minutes each side until lightly browned and internal temperature reached 165.
Add to plate lined with paper towel. Serve warm.
Combine all ingredients with a whisk.