Name: Easy Classic Lump Crab Cakes with Citrus Butter Drizzle: Restaurant-Quality at Home
Ingredients: 1 lb (450g) fresh lump crab meat, picked over for shells; ⅓ cup panko breadcrumbs (or gluten-free panko); 2 tbsp mayonnaise; 1 large egg, lightly beaten; 1 tbsp Dijon mustard; 1 tbsp fresh parsley, finely chopped; 1 tsp Old Bay seasoning; ½ tsp lemon zest; 1 tbsp fresh lemon juice; Salt & black pepper to taste; 2 tbsp olive oil or butter (for pan-frying); 4 tbsp (½ stick / 55g) unsalted butter; 1 tbsp fresh orange juice; 1 tbsp fresh lemon juice; 1 tsp honey or maple syrup; Pinch of salt

Ingredients

Scale

For the crab cakes (makes 6):

1 lb (450g) fresh lump crab meat, picked over for shells
⅓ cup panko breadcrumbs (or gluten-free panko)
2 tbsp mayonnaise
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tbsp fresh parsley, finely chopped
1 tsp Old Bay seasoning
½ tsp lemon zest
1 tbsp fresh lemon juice
Salt & black pepper to taste
2 tbsp olive oil or butter (for pan-frying)

For the citrus butter drizzle:

4 tbsp (½ stick / 55g) unsalted butter
1 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
Pinch of salt

Instructions

Make crab mixture: In a bowl, gently combine crab, panko, mayo, egg, Dijon, parsley, Old Bay, lemon zest, lemon juice, salt, and pepper. Do not overmix—handle gently to keep crab lumps intact.
Form patties: Divide into 6 equal portions. Shape into ¾”-thick cakes. Chill 15–30 minutes (helps them hold shape).
Pan-fry: Heat oil in skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and crisp. Transfer to paper towels.
Make citrus butter: In a small saucepan, melt butter over low heat. Whisk in orange juice, lemon juice, honey, and salt. Warm gently—do not boil.
Serve: Plate crab cakes and drizzle generously with citrus butter. Garnish with extra parsley or microgreens.

💡 Serving suggestion: Pair with mixed greens, lemon-dressed arugula, or roasted asparagus.

Prep Time & Nutrition (per crab cake, serves 6):