Here's how to make crab cakes so that they come out deeply flavorful, with large chunks of perfectly seasoned crabmeat, every time. To be honest, they're so good that they don't even really need the lemon wedge, or condiments like tartar sauce.
1 pound lump blue crab-meat, looked over and picked for shells
1/3 cup mayonnaise
1/2 cup panko bread crumbs
1 large egg, beaten
2 tablespoons of good Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil and/or grass feed unsalted butter , more as needed
Saltine crackers for serving under the crab cakes
Lemon wedges picked for seeds ... for serving
Tartar sauce, for serving (optional)
In a large mixing bowl, combine half of crab-meat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
Gently fold in remaining half of crab-meat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
In a large cast iron or nonstick skillet, heat oil (and/or grass feed butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
Serve right away on saltine crackers with lemon wedges and tartar sauce, if desired.