Instructions
Step 1: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, garlic powder, cayenne pepper, lemon juice, and green onions. Mix until just combined, being careful not to break up the crab meat too much.
Step 2: Season the mixture with salt and pepper to taste. Form the mixture into 6 to 8 equal-sized mounds and gently pack them into compact cakes.
Step 3: Heat oil in a skillet over medium-high heat until it reaches 350 degrees Fahrenheit or is shimmering but not smoking.
Step 4: Carefully place the crab cakes into the hot oil and fry for 3 to 4 minutes per side until golden brown and crispy.
Step 5: Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Step 6: For the lemon butter sauce, melt butter in a small saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
Step 7: Remove from heat and stir in fresh lemon juice and fresh parsley. Season with salt and white pepper to taste.
Step 8: Arrange the crab cakes on a serving plate, drizzle with lemon butter sauce, and garnish with additional chopped green onions and fresh herbs if desired.
Storage and Reheating Tips
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months before cooking, making them perfect for meal prep.
To reheat, place the crab cakes on a baking sheet and bake at 375 degrees Fahrenheit for about 10 minutes until warmed through and crispy. Avoid using the microwave, as it can make them soggy.
Prepare the lemon butter sauce fresh just before serving for the best flavor and texture. Store any extra sauce separately in the refrigerator for up to 5 days.
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