Maryland-style: maximum crab, minimum filler, a mustardy binder, and a hard golden sear. The lump stays lumpy.
What you need
Ingredients
Servings
3
400 g
🦀 Crab ›
picked over for shell
40 g
🍞 Panko ›
1
🥚 Eggs ›
2 tbsp
🥚 Mayonnaise ›
1 tsp
🟡 Dijon Mustard ›
1 tsp
🍶 Worcestershire Sauce ›
1 tbsp
🌿 Chives ›
1
🍋 Lemon ›
in wedges
2 tbsp
🧈 Butter ›
1 pinch
🌶️ Cayenne ›
Add all to shopping list
Mise en place
Before you start
25m
Prep
10m
Cook
35m
Total
3
Serves
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.
💡
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.
3
Sear in foaming butter 3–4 minutes per side until deep golden, flipping once, gently.
Learn the technique ›
4
Serve hot with lemon and extra mustardy mayo.
From the chef
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.