Ingredients
Method
- Prep the crab meat: Place lump crab in a large bowl and gently break up any large chunks with your fingers, being careful not to crush the lumps too much. Set aside.
- Make the binder: In a medium bowl, whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, half of the lemon juice, and parsley until smooth. Add the panko breadcrumbs and stir gently — you want a thick but workable mixture.
- Combine crab with binder: Fold the crab meat into the binding mixture using your hands or a gentle spatula. Be careful not to overmix. The mixture should hold together when pressed but still feel light.
- Shape the cakes: Divide the mixture into 6 equal portions (about 1/3 cup each). Gently form into patties about 1/2 inch thick and 3 inches wide. Place on a parchment-lined baking sheet and refrigerate for at least 15 minutes while you prep the peas — this helps them hold together during cooking.
- Cook the crab cakes: In a large skillet, heat butter and oil over medium-high heat until shimmering but not smoking. Working in batches if needed, add the crab cakes (do not overcrowd). Cook for 4-5 minutes on each side until golden brown and crispy, reaching an internal temperature of 145°F. Transfer to a warm plate and tent with foil.
- Prepare the crushed peas: While crab cakes cook, melt butter in a separate skillet over medium heat. Add shallot and sauté for 2-3 minutes until softened but not browned. Add garlic and cook for 30 seconds more. Add frozen peas (no need to thaw) and cook for 4-5 minutes, stirring frequently, until the peas are tender and just beginning to break down into a textured mash.
- Finish the peas: Stir in half of the mint, lemon zest, remaining lemon juice, and salt to taste. The peas should be creamy but still have some texture — not completely smooth like puree, more like a thick rustic mash. Taste and adjust seasoning as needed.
- Plate and serve: Spoon crushed peas onto warm plates and place crab cakes on top or beside them. Garnish with remaining mint leaves and lemon wedges. Serve immediately while the crab cakes are still hot and crispy.
Nutrition
Notes
What keeps me coming back is how the simple preparation lets both ingredients shine without competing. A handful of herbs, a splash of lemon, and just enough seasoning to bring out what's already there — this dish rewards restraint more than effort. I serve it with a wedge of lemon because the crab cakes always need that extra brightness at the end.