Dinner

Olivia Tiedemann’s Psychosis Crab Cakes Recipe

ByMariam Harutyunyan September 21, 2026September 21, 2026

Introduction

Olivia Tiedemann’s Psychosis Crab Cakes are a delightful twist on a classic seafood favorite. Packed with fresh jumbo lump crabmeat and a blend of herbs and spices, these crab cakes offer tender, flavorful bites with a perfectly crispy exterior. Served with a unique homemade corn mayo, they make for an impressive yet approachable dish.

A round crab cake with a golden brown crispy crust sits on a smooth, pale yellow sauce spread in a circle on a white plate with blue accents near the edges. The crab cake has visible shredded crab meat inside with some green herbs. On top, there is a dollop of creamy pale yellow sauce topped with a single fresh green parsley leaf. The crab cake has a piece cut out, showing a soft and flaky inside with crab meat strands. A silver fork is partially cutting the crab cake from the bottom right corner of the frame. The plate is on a white marbled surface with some scattered red seasoning around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fresh jumbo lump crabmeat (not canned; king crab leg meat also acceptable)
Juice of 2 lemons

1/4 cup mayonnaise
1 large egg

1 large egg yolk
2 garlic cloves, grated

2 Tbsp. chopped flat-leaf parsley leaves
1 Tbsp. chopped cilantro leaves
1 Tbsp. plus 1 tsp. Dijon mustard

1 tsp. Old Bay seasoning
Kosher salt
1 cup plus 2 Tbsp. panko, plus more for coating

3 Tbsp. unsalted butter
1 Tbsp. neutral oil (such as avocado or vegetable)

For the Corn Mayo

Kernels from 4 ears of sweet corn

1 garlic clove
1 tsp. freshly squeezed lemon juice
Kosher salt

Instructions

Step 1: Line a small tray with paper towels. Drain the crabmeat in a fine-mesh strainer, place it on the tray, then cover with another layer of paper towels. Gently press to remove excess moisture.
Step 2: In a large bowl, whisk together lemon juice, mayonnaise, egg, egg yolk, grated garlic, parsley, cilantro, Dijon mustard, Old Bay seasoning, and a generous pinch of kosher salt.
Step 3: Add the drained crabmeat and ½ cup plus 2 tablespoons of the panko. Gently toss with a rubber spatula to combine, being careful not to break up the crab. Cover and refrigerate for 20 minutes or overnight.

Step 4: Spread the remaining ½ cup of panko on a sheet pan.
Step 5: Form the crab mixture into hockey puck–sized cakes using your hands. Place them on the panko-lined tray and gently press to coat both sides with panko.
Step 6: Heat a 12-inch sauté pan over medium-low heat. Add butter and oil, swirling as the butter melts. Arrange crab cakes in the pan without crowding.

Step 7: Cook the crab cakes for 3 to 4 minutes on each side until golden brown. Cooking slowly ensures they are cooked through. Transfer to a cooling rack and repeat with remaining cakes.
Step 8 (Corn Mayo): In a blender, combine corn kernels, garlic, and a splash of water. Blend until nearly smooth.
Step 9: Strain the blended corn through a fine-mesh sieve over a small saucepan, pressing to extract as much liquid as possible. Discard solids.

Step 10: Bring the corn liquid to a boil over medium-high heat. Reduce to medium-low and whisk continuously until thickened to mayonnaise consistency, about 8 minutes. Stir in lemon juice and season with kosher salt.
Step 11: Serve crab cakes warm with a dollop of the corn mayo on the side.

Tips & Variations

Use fresh jumbo lump crabmeat for the best texture and flavor. Avoid canned crab, which can be watery and less flavorful.

Chilling the crab mixture before forming cakes helps them hold together better during cooking.
For a spicier kick, add a pinch of cayenne pepper or hot sauce to the crab mixture.
If you don’t have fresh corn for the mayo, frozen corn kernels can substitute—just thaw before blending.

Cooking the crab cakes slowly over medium-low heat ensures a golden crust without burning while fully cooking inside.

Storage

Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness. The corn mayo can be refrigerated for up to 3 days but should be brought to room temperature before serving.

How to Serve

Five golden brown crab cakes sit closely together on a white oval plate with a textured deep blue center. The cakes have a crispy, crumbly crust with small bits of crab meat and herbs visible throughout. Each cake is thick and round, with uneven surfaces showing the mixture inside. To the left of the plate, a half lemon with the flesh exposed rests on a white marbled surface, adding a fresh yellow contrast. The lighting highlights the crunchy texture and warm colors of the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crabmeat for this recipe?

Fresh jumbo lump crabmeat is recommended for the best texture and flavor. Canned crabmeat tends to be watery and can affect the cake’s consistency, but it can be used in a pinch if drained very well.

How do I prevent crab cakes from falling apart while cooking?

Make sure to gently toss the mixture without breaking up the crab meat too much and chill the mixture before shaping. Cooking over medium-low heat and not overcrowding the pan also helps maintain their shape.