Crispy Crab Cakes with Garlic Butter Sauce

Instructions

Step 1: In a large bowl, gently fold together the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper, salt, pepper, lemon juice, and fresh parsley until just combined. Be careful not to overmix or the crab cakes will become dense.

Step 2: Divide the mixture into 8 equal portions and shape each into a thick patty about 3 inches wide. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold together.

Step 3: Heat 2 tablespoons of butter in a large skillet over medium-high heat until it foams.

Step 4: Carefully place 4 crab cakes into the hot skillet and cook for 4-5 minutes on each side until golden brown and crispy. Transfer to a plate and repeat with remaining butter and crab cakes.

Step 5: For the garlic butter sauce, melt 4 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, then remove from heat and stir in lemon juice.

Step 6: Plate the warm crab cakes and drizzle generously with garlic butter sauce. Garnish with fresh chives and serve immediately.

Storage and Reheating Tips

Store uncooked crab cakes in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months. Freeze them on a baking sheet first, then transfer to a freezer bag to prevent sticking.

To reheat, place leftover cooked crab cakes on a baking sheet and warm in a 350 degree F oven for about 10 minutes until heated through. This keeps them crispy without drying them out.

You can also reheat frozen crab cakes directly from the freezer, just add an extra 5-7 minutes to the cooking time.