Ina Garten’s Crab Cakes Recipe

In a medium bowl, gently combine 1 pound fresh lump crab meat, 2 tablespoons mayonnaise, 1 large egg, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon hot sauce(if using), 2 tablespoons finely chopped fresh parsley, and ½ cup panko breadcrumbs. Season lightly with Kosher salt and freshly ground black pepper. Handle the crab gently to keep the lumps intact.
Shape the mixture into 8 equal patties. Lightly coat each patty with additional panko breadcrumbs for extra crispiness.
In a large skillet, melt 3 tablespoons unsalted butter with 2 tablespoons vegetable oil over medium heat until hot.
Carefully place the crab cakes in the skillet. Cook 3–4 minutes per side until golden brown and crispy. Avoid overcrowding; cook in batches if necessary.
Transfer cooked crab cakes to a plate lined with paper towels. Serve immediately with Lemon wedges, tartar sauce, or remoulade.