This lump crab cake recipe is easy to make, uses barely any filler, is PACKED with lump crab meat, and SO delicious! We kept to tradition with a little bit of old bay seasoning, but also added in plenty of lemon juice, zippy dijon mustard, and hot sauce for a little kick.
Add mayo, dijon, egg, lemon juice, hot sauce, salt, Old Bay, and baking soda to a large bowl. Whisk to combine. Toss in red pepepr and onion. Use a spatula to combine.
Gently add in crab meat, panko, and plain bread crumbs. Use a spatula to GENTLY combine the crab with the sauce, vegetables and breadcrumbs. You want to keep the crab as in tact as possible.
Form into six crab cakes and place on baking sheet. Place in the fridge and chill for 25 minutes.
Once the crab cakes have chilled, heat a large non-stick skillet to a medium heat. Add olive oil. Fry crab cakes until golden brown and hot throughout, about 3-4 minutes per side. Serve right away with dijon mayo.
Lemon Dijon Mayo
Add mayo, lemon juice, and dijon to a small bowl. Season to taste with salt and pepper.