Chesapeake Bay Classic Crab Cakes

READY IN: 38mins




  • Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
  • Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
  • Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
  • Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
  • Combine the bread crumbs and the parsley in a shallow container.
  • Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
  • Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
  • When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
  • Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
  • Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
  • If the crab cakes are browning too quickly, reduce the heat.
  • The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
  • Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.