Maryland-style: maximum crab, minimum filler, a mustardy binder, and a hard golden sear. The lump stays lumpy.
What you need
Ingredients
Servings
3
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Crab — picked over for shell
Lemon — in wedges
4 steps
Method
1
Whisk egg, mayo, mustard, Worcestershire, cayenne, and chives. Fold in crab and panko with the lightest possible hand.
Why this works
Every fold breaks lump crab into shreds. Three folds, no more — gaps are proof of generosity.
2
Shape into 6 thick cakes and refrigerate 30 minutes to set.
30 min — timer available in cooking mode
3
Sear in foaming butter 3–4 minutes per side until deep golden, flipping once, gently.
7 min — timer available in cooking mode
4
Serve hot with lemon and extra mustardy mayo.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Champagne or a taut Chablis — crab is an occasion.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.