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The Best-Ever Crab Cakes

Photo: Iain Bagwell; Styling: Rachael Burrow

Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield

Makes 6 servings

You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.

Ingredients

  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 pound lump crabmeat, picked
  • 2/3 cup panko
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons butter

How to Make It

  1. Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.

  2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.