Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Olivia Tiedemann’s Psychosis Crab Cakes Recipe

★★★★★

4.5 from 742 reviews
  • Author: lilan
  • Total Time: 45 minutes
  • Yield: 6 crab cakes 1x

Description

Olivia Tiedemann’s Psychosis Crab Cakes deliver a luxurious seafood experience using fresh jumbo lump crabmeat combined with zesty lemon, herbs, and a crunchy panko crust. These crab cakes are gently pan-fried to golden perfection and served with a creamy homemade corn mayo, creating a delightful balance of flavors and textures perfect for a special occasion or gourmet appetizer.

Ingredients

Scale

Crab Cakes

  • 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)

Corn Mayo (Optional)

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

Instructions

  1. Prepare Crabmeat: Line a small tray with paper towels. Drain the crabmeat in a fine-mesh strainer placed over the tray. Cover the crabmeat with another layer of paper towels to absorb excess moisture. Gently press the crab to remove all unwanted juices, ensuring dry crabmeat for better texture in the crab cakes.
  2. Mix Wet Ingredients: In a large bowl, whisk together the lemon juice, mayonnaise, whole egg, egg yolk, grated garlic, chopped parsley, cilantro, Dijon mustard, Old Bay seasoning, and a generous pinch of kosher salt until thoroughly blended.
  3. Combine Crab and Panko: Add the dried crabmeat and ½ cup plus 2 tablespoons of panko breadcrumbs to the wet mixture. Using a rubber spatula, gently fold to combine without breaking up the crab lumps. Cover the bowl with plastic wrap and chill in the refrigerator for at least 20 minutes or up to overnight to help the mixture bind.
  4. Prepare Coating: Before cooking, spread the remaining ½ cup of panko breadcrumbs evenly onto a sheet pan to create a coating surface.
  5. Form Cakes: Shape the crab mixture into hockey puck-sized patties using your hands. Place the formed cakes onto the panko-coated sheet pan and press gently to coat one side with panko. Flip and press the other side to lightly coat as well; the coating should be modest, focusing on showcasing the crab meat.
  6. Heat Pan & Cook: Preheat a 12-inch stainless steel sauté pan over medium-low heat. Add butter and oil, swirling until the butter melts and the pan is evenly coated.
  7. Fry Crab Cakes: Carefully place crab cakes in the pan, spacing them at least one inch apart to avoid overcrowding. Cook on the first side for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes until equally golden and cooked through. The slow cooking ensures the interior is cooked without burning the crust.
  8. Rest Cooked Cakes: Transfer the cooked crab cakes to a cooling rack to rest while you cook remaining cakes in batches. Serve warm with the optional corn mayo.
  9. Make Corn Mayo: In a blender, combine corn kernels, one garlic clove, and a splash of water. Blend until almost smooth; the texture will remain slightly coarse, which is acceptable.
  10. Strain Corn Mixture: Pour the blended corn through a fine-mesh strainer set over a small saucepan. Use a rubber spatula to press and scrape out all liquid into the pan. Discard the solids left in the strainer.
  11. Reduce Corn Liquid: Bring the strained liquid to a boil over medium-high heat, then reduce heat to medium-low. Whisk continuously for about 8 minutes as it thickens to a mayonnaise-like consistency. Avoid burning by whisking actively.
  12. Season Corn Mayo: Remove from heat, stir in freshly squeezed lemon juice, and season with kosher salt to taste. Serve alongside the crab cakes for a creamy, flavorful accompaniment.

Notes

  • Use fresh jumbo lump crabmeat for best texture and flavor; avoid canned crab.
  • Drain and dry crabmeat thoroughly to prevent soggy crab cakes.
  • Cooking over medium-low heat allows crab cakes to cook through without burning.
  • The corn mayo is optional but adds a unique, sweet-savory flavor pairing.
  • Can refrigerate the crab mixture overnight to improve binding and flavor melding.
  • Do not overcrowd the pan to ensure even cooking and a crisp crust.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Keywords: crab cakes, seafood appetizer, pan-fried crab cakes, homemade corn mayo, fresh crab meat, Old Bay seasoning, seafood recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/olivia-tiedemanns-psychosis-crab-cakes-recipe/