Perfect for a cocktail party (or any party!) these little gems pack a lot of flavor into a small bite. Make a double batch and freeze half (uncooked) for an impromptu get-together. Added bonus — no need to thaw before cooking!
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 3 tablespoons finely diced celery
- 2 tablespoons chopped flat-leaf parsley
- 1 scallion, thinly sliced
- ½ teaspoon finely grated lemon zest
- 1 ¼ cups panko breadcrumbs, divided
- Kosher salt and freshly ground pepper to taste
- ½ pound crab meat from 2 Dungeness crab clusters (about 1 cup)
- Neutral oil for frying
- Lemon wedges for serving
Make the crab cakes
In a medium bowl, combine the mayonnaise, mustard, celery, parsley, scallion, lemon zest, and ¼ cup of the panko and season with salt and pepper. Gently fold in the crab meat and form into 2-inch patties, about 1-inch thick. Chill for 1 hour. Coat with the remaining panko.
Cook the crab cakes
Heat ¼ inch oil in a large skillet over medium-high heat. Fry the cakes, turning once, until golden all over, 5 to 6 minutes. Drain on paper towels, sprinkle with salt, and serve with lemon wedges.
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Pair it Up
The crispy golden edges of the crab cakes call for a slightly acidic sparkling white wine. Not into bubbles? A Chardonnay would also pair well.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.