Name: Olivia Tiedemann’s Psychosis Crab Cakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb. fresh jumbo lump crabmeat (not canned; king crab leg meat 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, to taste; 1 cup plus 2 tbsp. panko breadcrumbs, plus extra for coating; 3 tbsp. unsalted butter; 1 tbsp. neutral oil (avocado or vegetable oil); Kernels from 4 ears of sweet corn; 1 garlic clove; 1 tsp. freshly squeezed lemon juice; Kosher salt, to taste

Ingredients

1 lb. fresh jumbo lump crabmeat (or 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

1 cup plus 2 tbsp. panko, plus more for coating

3 tbsp. unsalted butter

1 tbsp. neutral oil (such as avocado or vegetable)

Kernels from 4 ears of sweet corn

1 garlic clove (for corn mayo)

1 tsp. freshly squeezed lemon juice (for corn mayo)

Kosher salt (for corn mayo)

Instructions

Step 1: Drain the crabmeat by placing it in a fine-mesh strainer set over a tray lined with paper towels. Cover the crab with more paper towels and gently press to remove excess liquid.

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 until well blended.

Step 3: Add the drained crabmeat and ½ cup plus 2 tablespoons of panko to the bowl. Gently fold with a rubber spatula to combine, taking care not to break up the crab too much. Cover and refrigerate for at least 20 minutes or overnight.

Step 4: When ready to cook, spread the remaining ½ cup panko on a baking sheet. Form the crab mixture into hockey puck-sized cakes and coat both sides lightly with the panko on the sheet.

Step 5: Heat a 12-inch stainless steel sauté pan over medium-low heat. Melt butter with oil, swirling to combine. Place crab cakes in the pan without crowding, leaving space between each one.

Step 6: Cook the crab cakes until golden brown on the first side, about 3-4 minutes. Flip carefully and cook the second side until also golden brown and cooked through, another 3-4 minutes. Remove to a cooling rack and repeat with remaining cakes.

Step 7: For the corn mayo, blend corn kernels, garlic, and a small amount of water until almost smooth. Strain this mixture through a fine mesh into a small saucepan, pressing with a spatula to extract as much liquid as possible.

Step 8: Bring the strained corn liquid to a boil over medium-high heat, then reduce to medium-low. Whisk continuously until it thickens to a mayonnaise-like consistency, about 8 minutes. Stir in lemon juice and season with kosher salt to taste. Serve alongside the crab cakes.

Tips & Variations

Use fresh lump crabmeat over canned for a better texture and flavor.

Chilling the crab mixture before cooking helps the cakes hold together better.

Cook crab cakes slowly over medium-low heat to ensure they cook through without burning.

Substitute cilantro with extra parsley if you prefer a milder herb flavor.

Serve crab cakes with a simple lemon aioli if you don’t want to make corn mayo.

FAQs

Can I use canned crabmeat instead of fresh?

While fresh jumbo lump crabmeat is preferred for its texture and flavor, you can use canned crabmeat in a pinch. Be sure to drain it well and expect a slightly different texture.

How do I prevent crab cakes from falling apart?

Ensure you drain the crabmeat thoroughly and chill the mixture before cooking. Also, using gentle folding when mixing and cooking over medium-low heat helps the cakes hold together without breaking.