Crispy Crab Cakes with Garlic Butter Sauce

Instructions

Step 1: In a large bowl, gently combine crab meat, 1/2 cup panko breadcrumbs, mayonnaise, egg, parsley, mustard, Worcestershire sauce, Old Bay, cayenne, salt, and pepper. Mix until just combined without breaking up the crab.

Step 2: Form mixture into 4 large cakes, about 3 inches in diameter. Refrigerate for at least 30 minutes.

Step 3: Place 1/2 cup panko breadcrumbs in a shallow dish. Gently coat each crab cake with panko on all sides.

Step 4: Heat butter and olive oil in a large skillet over medium-high heat. Once hot, carefully place crab cakes in the pan.

Step 5: Cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate and keep warm.

Step 6: In the same skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 7: Remove from heat and stir in lemon juice. Pour the garlic butter sauce over the warm crab cakes and garnish with fresh chives.

Step 8: Serve immediately while hot and crispy.

Storage and Reheating Tips

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked crab cakes for up to 1 month for later use.

To reheat, place crab cakes on a baking sheet and warm in a 350-degree oven for 10-12 minutes until heated through. Avoid microwaving, as it can make them soggy instead of crispy.

For best results, prepare the garlic butter sauce fresh just before serving. If making ahead, store the sauce separately and gently reheat it on the stovetop.