- In a bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, and lemon juice until smooth.
- Stir in the seasoning and breadcrumbs.
- Gently fold in the crab meat, keeping chunks intact. Avoid overmixing to maintain tender cakes.
Shaping the Crab Cakes
- Form patties about 3 inches wide and 1 inch thick.
- Place on a parchment-lined baking sheet.
- Chill for at least 30 minutes to firm up before cooking.
Cooking Methods
Pan-Frying (classic restaurant style):
- Heat a skillet with a little oil over medium heat.
- Cook patties until golden brown on both sides.
Baking (lighter option):
- Preheat oven and place crab cakes on a greased baking sheet.
- Bake until heated through and lightly browned.
- Optional: Broil briefly for extra color.
Perfect Texture Tips
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