Description

Olivia Tiedemann’s Psychosis Crab Cakes are a luscious seafood delight featuring fresh jumbo lump crabmeat combined with a citrusy, herby mayonnaise mixture, coated lightly with panko crumbs, and pan-seared to golden perfection. Served with a creamy, homemade corn mayo, these crab cakes boast a tender inside and crunchy exterior, making them an indulgent appetizer or entrée.

Ingredients

Scale

Crab Cakes

1 lb. fresh jumbo lump crabmeat (not canned; can substitute king crab leg meat)
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, to taste
1 cup plus 2 Tbsp. panko, plus more for coating
3 Tbsp. unsalted butter
1 Tbsp. neutral oil (avocado or vegetable oil)
Corn mayo, for serving (optional)

Corn Mayo

Kernels from 4 ears of sweet corn
1 garlic clove
1 tsp. freshly squeezed lemon juice
Kosher salt, to taste

Instructions

Drain Crabmeat: Line a small tray with paper towels and place crabmeat in a fine-mesh strainer set over it. Layer with more paper towels and gently press to absorb all excess liquid from the crab to prevent sogginess.
Mix Wet Ingredients: In a large bowl, whisk together lemon juice, mayonnaise, egg, egg yolk, grated garlic, chopped parsley, chopped cilantro, Dijon mustard, Old Bay seasoning, and a pinch of kosher salt until smooth and well combined.
Combine Crab and Panko: Add the drained crabmeat and 1/2 cup plus 2 tablespoons of panko crumbs to the wet mixture. Gently fold with a rubber spatula to maintain crab lump integrity. Cover the bowl tightly with plastic wrap and refrigerate for at least 20 minutes or overnight for best flavor and binding.
Prepare Panko Coating: When ready to cook, spread the remaining 1/2 cup panko on a sheet pan for coating the crab cakes.
Form and Coat Cakes: Shape the crab mixture into hockey puck-sized patties with hands. Place each on the panko-covered sheet pan and press gently to coat the bottom side, then flip to coat the other side lightly; the coating should be rustic, prioritizing crab over crumbs.
Heat Pan and Fat: Warm a 12-inch stainless steel sauté pan over medium-low heat. Add butter and neutral oil, swirling to combine as the butter melts.
Cook Crab Cakes: Lay the crab cakes in the pan, spacing at least 1 inch apart to avoid overcrowding. Cook for 3 to 4 minutes on the first side until golden brown. Flip carefully and cook the other side for an additional 3 to 4 minutes until equally golden. The slow cooking ensures thorough heating without burning. Transfer to a cooling rack and repeat with remaining cakes.
Make Corn Mayo – Blend: In a blender, combine corn kernels, 1 garlic clove, and a splash of water. Blend until nearly smooth; some texture is acceptable.
Strain Corn Mixture: Pour the blended corn through a fine-mesh strainer set over a small saucepan. Use a rubber spatula to press out all liquid, discarding the leftover solids.
Reduce Corn Liquid: Bring the strained corn liquid to a boil over medium-high heat, then reduce to medium-low and whisk continuously for about 8 minutes until thickened to mayonnaise consistency, stirring actively to prevent burning.
Finish Corn Mayo: Stir in lemon juice and season with kosher salt to taste. Serve alongside crab cakes as a flavorful complement.

Notes

Drain crabmeat thoroughly to avoid watery crab cakes.
Use fresh jumbo lump crabmeat for best texture and flavor.
Cooking on medium-low heat allows cakes to cook evenly without burning exterior.
Prepare the crab mixture ahead of time and refrigerate overnight for enhanced flavor melding.
The corn mayo is optional but adds a delightful sweet and tangy element.
Maintain gentle folding to keep crab lumps intact for a premium texture.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: crab cakes, seafood appetizer, pan-fried crab cakes, homemade corn mayo, jumbo lump crab, Old Bay seasoning