Blog – Page 61 – Family Feast

You’ll find 15 golden crab cake recipes that bring holiday flavors to your table, each with clear steps and simple ingredients you can source easily. Start with a classic Old Bay version, then try lemon-herb, cranberry-chive, or a rich brown butter sage option. I’ll show you how to form, season, and pan-sear or bake them for a crisp exterior and tender center, plus quick sauces to pair—so you can pick a recipe and get cooking. Classic Buttery Old Bay Crab Cakes Classic Buttery Old Bay Crab Cakes — golden, tender, and loaded with bright Old Bay flavor. Ingredients: 1 lb lump crab meat, picked over for shells 1 large egg, lightly beaten 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1/2 cup panko breadcrumbs (plus extra for coating if desired) 2 tablespoons chopped fresh parsley 1 teaspoon Old Bay seasoning (plus extra for sprinkling) 1/2 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons unsalted butter (for pan frying) 1-2 tablespoons neutral oil (like canola or vegetable, for pan frying) Lemon wedges, for serving Optional: tartar sauce or remoulade, for serving How to Make: Gently place the crab meat in a large bowl and break up any large lumps while keeping most pieces intact. In a small bowl, whisk together the egg, mayonnaise, Dijon, lemon juice, Worcestershire, salt, pepper, and Old Bay. Pour the wet mixture over the crab, add the panko and parsley, and gently fold until combined — don’t overmix. Form the mixture into 6 equal patties, about 3 inches wide and 1 inch thick. If the mixture seems loose, chill 15–20 minutes. Lightly coat each patty with a little extra panko if you want a crunchier crust. Heat a large skillet over medium heat and add the oil and 2 tablespoons of butter until foaming. Carefully add the crab cakes and cook 3–4 minutes per side, until golden brown and heated through; add the remaining tablespoon butter during the last minute for extra richness. Transfer to a paper-towel-lined plate to drain briefly and sprinkle with a little extra Old Bay. Serve hot with lemon wedges and your favorite tartar sauce or remoulade. Enjoy these buttery Old Bay crab cakes with a squeeze of lemon and a crispy edge — pure seaside comfort on a plate. Lemon-Herb Christmas Crab Cakes Bright, zesty crab cakes with holiday herbs—perfect for festive gatherings. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs 1/4 cup mayonnaise 1 large egg, lightly beaten Zest of 1 lemon 2 tbsp fresh lemon juice 2 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh chives 1 tsp Dijon mustard 1/2 tsp Old Bay seasoning (or seafood seasoning) 1/4 tsp salt 1/4 tsp black pepper 2 tbsp unsalted butter (for pan-frying) or 2 tbsp olive oil Lemon wedges, for serving Optional: a handful of microgreens or finely chopped cranberries for a festive garnish How to Make: In a large bowl, gently combine crab meat, panko, mayonnaise, and beaten egg until just mixed—avoid breaking up the lumps of crab. Add lemon zest, lemon juice, parsley, dill, chives, Dijon, Old Bay, salt, and pepper; fold gently to distribute flavors. Shape the mixture into 8 small patties or 4 larger cakes, pressing lightly so they hold together. Chill the formed cakes in the refrigerator for 20–30 minutes to firm up. Heat butter or oil in a large skillet over medium heat until shimmering. Cook the crab cakes in batches, 3–4 minutes per side, until golden brown and heated through; flip carefully with a spatula. Transfer cooked cakes to a paper-towel-lined plate to drain briefly. Serve warm with lemon wedges and, if desired, a sprinkle of microgreens or chopped cranberries for a holiday touch. Enjoy these bright, herby crab cakes—perfect for sharing around the table! Smoked Paprika and Garlic Crab Cakes Smoked Paprika and Garlic Crab Cakes — smoky, savory bites that sing with garlic and ocean-fresh crab. Ingredients: 1 lb lump crab meat, picked free of shells 1/2 cup panko breadcrumbs (plus extra for coating if desired) 2 large eggs, lightly beaten 1/4 cup mayonnaise 2 tablespoons Dijon mustard 2 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon Old Bay seasoning (or seafood seasoning) 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley 1/4 cup finely diced red bell pepper or green onion (optional for texture) Salt and freshly ground black pepper, to taste 2-3 tablespoons butter and/or neutral oil for frying Lemon wedges and extra parsley for serving How to Make: Gently pick through the crab meat and remove any shells, then place the crab in a large mixing bowl. In a separate small bowl, whisk together eggs, mayonnaise, Dijon, minced garlic, smoked paprika, Old Bay, lemon juice, parsley, and a pinch of salt and pepper. Pour the wet mixture over the crab meat and add the panko and diced bell pepper or green onion (if using). Fold gently until combined, trying not to break up the lumps of crab. Taste and adjust seasoning with salt, pepper, or more smoked paprika if you want extra smokiness. Shape the mixture into 8 equal patties (about 2½–3 inches wide). If loose, chill the patties 20–30 minutes to firm up. Heat a large skillet over medium heat and add butter and oil until shimmering. Cook the crab cakes 3–4 minutes per side, until golden brown and heated through; flip carefully to keep them intact. Transfer to a paper-towel-lined plate to drain briefly and keep warm. Serve hot with lemon wedges, a sprinkle of parsley, and your favorite sauce (tartar, aioli, or remoulade). Enjoy these smoky, garlicky crab cakes — perfect for a casual lunch or a show-stopping starter! Panko-Butter Holiday Crab Cakes Crispy, buttery holiday crab cakes with a golden panko crust — perfect for festive gatherings. Ingredients: 1 lb lump crab meat, picked over for shells 3/4 cup panko breadcrumbs, plus extra for coating 2 tbsp unsalted butter, melted 1/3 cup mayonnaise 1 large egg, lightly beaten 2 tbsp Dijon mustard 1 tbsp lemon juice 2 tsp Worcestershire sauce 2 tbsp finely chopped fresh parsley 2 green onions, thinly sliced 1/2 tsp Old Bay seasoning (or seafood seasoning) 1/4 tsp smoked paprika Salt and freshly ground black pepper, to taste 2–3 tbsp vegetable oil (for frying) Lemon wedges, for serving How to Make: In a large bowl, gently combine crab meat, 3/4 cup panko, parsley, and green onions. Handle the crab lightly so lumps stay intact. In a smaller bowl, whisk together melted butter, mayonnaise, egg, Dijon, lemon juice, Worcestershire, Old Bay, smoked paprika, salt, and pepper. Pour the wet mixture over the crab mixture and fold together until just combined and moist but not soggy. Form the mixture into 8 small patties (or 4 larger ones). Press a little extra panko onto both sides of each patty to coat. Chill the patties in the refrigerator for 20–30 minutes to help them hold shape. Heat vegetable oil in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until deep golden brown and heated through, turning carefully with a spatula. Transfer cooked crab cakes to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges and your favorite sauce or aioli. Enjoy — these golden, buttery panko crab cakes are sure to be the star of the holiday spread! Cranberry-Chive Festive Crab Cakes A bright, festive twist on classic crab cakes with tart cranberries and fresh chives for a holiday-worthy bite. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup dried cranberries, finely chopped 1/3 cup mayonnaise 1 large egg, lightly beaten 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 2 tablespoons fresh chives, finely chopped 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Old Bay seasoning (or seafood seasoning) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cup panko breadcrumbs, plus extra for coating 2 tablespoons chopped fresh parsley (optional) 2–3 tablespoons olive oil or butter for frying Lemon wedges, for serving Optional: tartar sauce or a cranberry-mayo dipping sauce (mix 3 tbsp mayo with 1 tbsp cranberry sauce) How to Make: Gently pick through the crab meat to remove any shells and place the meat in a large bowl. Stir the chopped cranberries, chives, and parsley into the crab meat. In a small bowl, whisk together the mayonnaise, egg, Dijon, lemon juice, Worcestershire, Old Bay, salt, and pepper. Pour the dressing over the crab mixture and fold together gently so the crab stays chunky. Fold in 3/4 cup panko breadcrumbs until the mixture holds together when pressed; add a little more panko if it’s too wet. Form the mixture into 8 small patties (or 4 larger cakes) and lightly coat the outsides with extra panko. Chill the formed cakes in the fridge for 20–30 minutes to help them set. Heat oil or butter in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, until golden brown and heated through; work in batches if needed and avoid overcrowding. Drain briefly on paper towels and serve warm with lemon wedges and your favorite dipping sauce. Enjoy these cranberry-chive crab cakes hot — they’re festive, flavorful, and perfect for sharing! Citrus-Dill Crab Cakes With Winter Zest Bright, zesty crab cakes with a fresh citrus-dill kick — perfect for brightening cold-weather meals. Ingredients: 1 lb lump crabmeat, picked over for shells 1/2 cup panko breadcrumbs (plus extra for coating, optional) 1/4 cup mayonnaise 1 large egg, lightly beaten 1 tablespoon Dijon mustard Zest of 1 orange Zest of 1 lemon 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 2 tablespoons fresh dill, finely chopped 2 green onions, thinly sliced 1 small shallot, finely minced 1 teaspoon Old Bay seasoning (or seafood seasoning) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2–3 tablespoons olive oil or clarified butter, for pan-frying Lemon wedges, for serving How to Make: Gently fold the crabmeat with panko, mayonnaise, egg, Dijon, citrus zests, citrus juices, dill, green onions, shallot, Old Bay, salt, and pepper in a bowl until just combined—avoid breaking up the lumps. Chill the mixture 15–20 minutes to help it firm up for shaping. Form the mixture into 8 evenly sized patties (about 3 inches wide) and, if you like, lightly coat the outsides with extra panko for a crisp crust. Heat oil or clarified butter in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until golden brown and heated through; flip gently to keep them intact. Transfer to a paper-towel-lined plate to drain briefly and keep warm. Serve the crab cakes right away with lemon wedges and an extra sprinkle of dill or a simple citrus-dill sauce if you like. Enjoy — these bright, wintry crab cakes are crispy outside, tender inside, and ready to lift any meal. Bourbon-Maple Glazed Crab Cakes Sweet, smoky, and a little boozy — these crab cakes shine with a sticky bourbon-maple glaze. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs 1/4 cup mayonnaise 1 large egg, lightly beaten 2 tablespoons finely chopped green onions 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon Old Bay seasoning (or seafood seasoning) 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter (for pan-frying) 1 tablespoon olive oil (for pan-frying) For the bourbon-maple glaze: 1/3 cup pure maple syrup 2 tablespoons bourbon 1 tablespoon soy sauce 1 teaspoon apple cider vinegar 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat) How to Make: Gently combine crab meat, panko, mayonnaise, egg, green onions, Dijon, Worcestershire, Old Bay, salt, and pepper in a bowl; mix just until cohesive — don’t overwork the crab. Form the mixture into 6-8 compact patties and chill on a plate for 15–20 minutes to help them hold together. Meanwhile, whisk together maple syrup, bourbon, soy sauce, vinegar, and red pepper flakes in a small saucepan. Bring the glaze to a gentle simmer over medium heat and cook until slightly thickened, about 4–6 minutes; remove from heat and set aside. Heat butter and olive oil in a large skillet over medium heat until foaming. Add crab cakes (work in batches if needed) and cook until golden brown, 3–4 minutes per side, turning carefully. In the last minute of cooking, brush the tops of the crab cakes with the bourbon-maple glaze and let it set briefly in the pan. Transfer to a serving platter and brush once more with glaze for a glossy finish. Serve warm with lemon wedges and extra glaze on the side for dipping. These bourbon-maple glazed crab cakes are sweet, savory, and perfect for a special appetizer or a showstopping main — enjoy the sticky goodness! Spiced Pumpkin Seed Crab Cakes A cozy, crunchy twist on crab cakes where warm spices and roasted pumpkin seeds add a nutty, aromatic crunch. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup roasted pumpkin seeds (pepitas), finely chopped 1/2 cup panko breadcrumbs 1/4 cup mayonnaise 1 large egg, lightly beaten 1 tablespoon Dijon mustard 1 teaspoon Old Bay seasoning (or crab seasoning) 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, adjust to taste) 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped green onion (scallion) 1 teaspoon lemon zest 1 tablespoon lemon juice Salt and freshly ground black pepper to taste 2–3 tablespoons olive oil or butter for frying Lemon wedges and extra chopped parsley for serving How to Make: In a large bowl combine mayonnaise, beaten egg, Dijon, lemon juice, lemon zest, Old Bay, cumin, smoked paprika, cayenne, salt and pepper. Mix until smooth. Gently fold in the crab meat, chopped pumpkin seeds, panko, parsley and green onion, taking care not to break up the crab lumps too much. Taste and adjust seasoning with more salt, pepper or lemon as needed. Form the mixture into 6–8 patties, pressing gently so they hold together; chill 15–20 minutes to firm up if time allows. Heat olive oil or butter in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until golden brown and heated through, flipping carefully with a spatula. Transfer cooked cakes to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges and a sprinkle of extra chopped parsley. Enjoy the warm spice and nutty crunch—these crab cakes are perfect for cozy dinners or impressive appetizers! Pomegranate-Ginger Holiday Crab Cakes A bright, festive twist on classic crab cakes — sweet-tart pomegranate and warm ginger make these pop for holiday gatherings. Ingredients: 1 lb lump crab meat, picked over for shells 1/3 cup fresh pomegranate arils (seeds) 1 tbsp finely grated fresh ginger 1/3 cup panko breadcrumbs 2 green onions, thinly sliced 1 large egg, lightly beaten 2 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp lemon zest 1 tbsp fresh lemon juice 1/2 tsp kosher salt 1/4 tsp black pepper 2 tbsp chopped fresh parsley 2–3 tbsp olive oil or butter for frying For the quick pomegranate-ginger sauce (optional): 1/4 cup Greek yogurt or sour cream 2 tbsp pomegranate juice 1 tsp grated ginger 1 tsp honey Pinch of salt How to Make: Gently combine crab meat, pomegranate arils, grated ginger, panko, green onions, egg, mayonnaise, Dijon, lemon zest, lemon juice, salt, pepper, and parsley in a bowl. Mix just until combined. Form the mixture into 8 small patties or 4 larger cakes, pressing lightly so they hold together. Chill them 15–20 minutes to help set. Meanwhile whisk together the sauce ingredients if using; taste and adjust sweetness or salt, then chill. Heat oil or butter in a large skillet over medium heat until shimmering. Cook cakes 3–4 minutes per side, flipping gently, until golden brown and heated through. Avoid overcrowding the pan; cook in batches if needed. Transfer cooked cakes to a paper towel-lined plate to drain briefly. Serve warm with the pomegranate-ginger sauce or a lemon wedge and extra pomegranate arils for garnish. Enjoy these festive crab cakes — bright, crunchy, and guaranteed to disappear quickly at your holiday table! Saffron and Tarragon Golden Crab Cakes Bright, fragrant crab cakes with a golden crust and a whisper of saffron and tarragon. Ingredients: 1 lb (450 g) lump crab meat, picked over for shells 1/2 cup (60 g) panko breadcrumbs, plus extra for coating 2 tbsp mayonnaise 1 large egg, lightly beaten 2 tbsp finely chopped fresh tarragon (or 1 tbsp dried) 1 small shallot, finely minced (or 2 tbsp finely minced red onion) 1 tsp Dijon mustard A pinch (about 10–15 strands) saffron threads, steeped in 1 tbsp warm water 1 tsp lemon zest 1 tbsp lemon juice 1/2 tsp Old Bay seasoning (or 1/2 tsp salt + 1/4 tsp paprika) Freshly ground black pepper, to taste 2–3 tbsp unsalted butter and/or olive oil for frying Lemon wedges and extra tarragon for garnish How to Make: Put the saffron strands in 1 tbsp warm water and let them steep while you prep other ingredients so the color and aroma develop. In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, lemon juice, lemon zest, Old Bay, black pepper, and the saffron with its soaking water; whisk until smooth. Fold in the panko, minced shallot, and chopped tarragon until evenly mixed. Gently add the crab meat and carefully fold just until the crab is coated—avoid breaking up the lumps. Chill the mixture for 15–20 minutes to firm up, which helps the cakes hold together. Shape the mixture into 8 small patties (or 4 larger cakes); lightly press extra panko onto the outside if you want a crisper crust. Heat butter and/or oil in a large skillet over medium heat until shimmering. Cook the crab cakes 3–4 minutes per side, or until golden brown and heated through; flip gently to keep them intact. Transfer to a paper-towel-lined plate to drain briefly, then garnish with lemon wedges and extra tarragon. Serve these saffron-and-tarragon golden crab cakes hot for a fragrant, elegant bite every time. Chipotle-Honey Warm Spice Crab Cakes Smoky-sweet crab cakes with a warm chipotle-honey kick — golden, crispy, and perfect for any cozy meal. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs, plus extra for coating 2 scallions, thinly sliced 1/4 cup finely diced red bell pepper 1 large egg, lightly beaten 2 tbsp mayonnaise 1 tbsp Dijon mustard 1 tbsp chipotle in adobo, minced (adjust to heat preference) 2 tsp honey 1 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp kosher salt 1/4 tsp black pepper 2 tbsp fresh cilantro, chopped (optional) 2–3 tbsp vegetable oil or clarified butter for frying Lemon wedges, for serving How to Make: In a large bowl combine panko, scallions, red bell pepper, egg, mayonnaise, Dijon, minced chipotle, honey, smoked paprika, cumin, salt, pepper, and cilantro if using. Mix gently. Fold in the crab meat carefully so lumps stay intact; avoid overmixing. Shape the mixture into 8 small patties (or 4 larger cakes). Press a light coating of extra panko on each side. Chill the patties in the fridge for 20–30 minutes to help them hold together. Heat the oil or clarified butter in a large skillet over medium heat until shimmering. Add the crab cakes without crowding and cook 3–4 minutes per side, until deep golden and crisp. Flip gently. Transfer to a paper-towel-lined plate to drain briefly and squeeze with a little lemon. Serve warm with extra lemon wedges, an extra drizzle of honey if you like, or a simple yogurt-dill dip. Enjoy those warm, smoky chipotle-honey flavors in every golden bite! Truffle-Infused Party Crab Cakes Truffle-Infused Party Crab Cakes — elegant, bite-sized crab cakes with a hint of luxury for your next gathering. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs, plus extra for coating 1/4 cup mayonnaise 1 large egg, lightly beaten 2 tsp Dijon mustard 1 tbsp finely chopped shallot 1 tbsp finely chopped fresh parsley 1 tsp lemon zest 1 tbsp fresh lemon juice 1-2 tsp white truffle oil (start with 1 tsp, add more to taste) 1/2 tsp Old Bay seasoning (or seafood seasoning) 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 2 tbsp unsalted butter 2 tbsp olive oil (for frying) Lemon wedges and chopped chives for garnish Optional: a light aioli or remoulade for serving How to Make: Gently combine the crab meat, 1/2 cup panko, mayonnaise, beaten egg, Dijon, shallot, parsley, lemon zest, lemon juice, 1 tsp truffle oil, Old Bay, salt, and pepper in a bowl. Use a light touch so the lumps stay intact. Taste a small pinch and add the extra truffle oil if you want a stronger aroma—truffle oil is potent, so go slowly. Form the mixture into golf ball–sized cakes, then flatten slightly into bite-sized rounds. Coat the outsides lightly with extra panko. Chill the formed cakes in the fridge for 20–30 minutes to help them hold together. Heat the butter and olive oil in a large skillet over medium heat until the butter foams. Fry the crab cakes in batches, 2–3 minutes per side, until golden brown and heated through; flip carefully with a thin spatula. Transfer cooked cakes to a paper-towel-lined plate to drain and keep warm in a low oven if needed. Arrange on a platter, garnish with lemon wedges and chives, and serve with your optional aioli or remoulade. Enjoy these little truffle-kissed crab cakes — perfect for impressing guests with minimal fuss! Brown Butter Sage Christmas Crab Cakes Brown-Buttery Sage Crab Cakes — festive, crispy, and rich with nutty brown butter and fragrant sage. Ingredients: 1 lb lump crab meat, picked over for shells 1 large egg 1/3 cup mayonnaise 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp lemon zest 2 tbsp fresh lemon juice 1/4 cup finely chopped green onions (or 2 tbsp shallot), divided 1 tbsp fresh parsley, finely chopped 1/2 tsp Old Bay seasoning (or seafood seasoning) Salt and freshly ground black pepper, to taste 3/4 cup panko breadcrumbs, divided 3 tbsp unsalted butter 8–10 fresh sage leaves 2–3 tbsp olive oil (for pan-frying) Lemon wedges, for serving How to Make: Gently combine crab meat, egg, mayonnaise, Dijon, Worcestershire, lemon zest, lemon juice, half the green onions, parsley, Old Bay, salt, pepper, and 1/2 cup panko in a bowl; mix carefully so lumps of crab stay intact. Form the mixture into 8 small cakes (or 4 large), pressing lightly, then coat edges with the remaining 1/4 cup panko; chill on a tray for 15–20 minutes to firm up. In a small skillet over medium heat, melt butter and cook, swirling occasionally, until it smells nutty and turns golden-brown, about 3–4 minutes; remove from heat and stir in sage leaves to crisp for 30–45 seconds, then transfer both butter and sage to a plate. In a large skillet over medium-high, heat olive oil until shimmering. Add crab cakes, working in batches if needed, and cook 3–4 minutes per side until golden and crispy; spoon a little of the warm brown butter over each cake as they cook for extra flavor. In the last minute, scatter the crisped sage leaves over the cakes and let them warm through. Transfer crab cakes to a serving plate, drizzle any remaining brown butter over them, garnish with the reserved green onions, and serve with lemon wedges. Enjoy—these brown butter sage crab cakes are merry, rich, and perfect for a holiday feast or any special dinner! Tarragon-Lemon Cream Crab Cakes Tarragon-Lemon Cream Crab Cakes — bright, creamy, and perfectly herby with a citrus kiss. Ingredients: 1 lb (450 g) lump crab meat, picked over for shells 1/2 cup plain mayonnaise 2 tbsp sour cream or crème fraîche 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried) Zest of 1 lemon 1 tbsp lemon juice 1 large egg, lightly beaten 1/2 cup panko breadcrumbs, plus extra for coating 2 tbsp finely chopped green onion or shallot 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce (optional) Salt and freshly ground black pepper, to taste 2–3 tbsp butter or oil for frying Lemon wedges, for serving Fresh tarragon sprigs, for garnish How to Make: In a medium bowl, combine mayonnaise, sour cream, lemon zest, lemon juice, Dijon mustard, Worcestershire (if using), chopped tarragon, and the beaten egg. Stir until smooth. Gently fold in the crab meat, panko, and chopped green onion. Season with salt and pepper. Be careful not to break up the crab too much. Shape the mixture into 8 small patties (or 4 larger cakes), then lightly press each into extra panko to coat the outside. Chill the patties in the fridge for 15–20 minutes to help them hold together. Heat butter or oil in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until golden brown and heated through. Flip gently to keep them intact. Transfer to a paper towel-lined plate to drain briefly and season with a little extra salt if needed. Serve hot with lemon wedges, a dollop of extra tarragon-lemon cream or tartar sauce, and a sprig of tarragon for garnish. Enjoy these zesty, creamy crab cakes — perfect for a sunny lunch or elegant starter! Parmesan-Crusted Festive Crab Cakes Parmesan-Crusted Festive Crab Cakes — crispy, cheesy bites that sparkle on any holiday spread. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup grated Parmesan cheese, plus extra for topping 1/2 cup panko breadcrumbs, plus 1/4 cup for coating 1/4 cup mayonnaise 1 large egg, lightly beaten 2 tablespoons finely chopped fresh parsley 1 tablespoon Dijon mustard 1 teaspoon Old Bay seasoning (or seafood seasoning) 1/2 teaspoon lemon zest 2 tablespoons fresh lemon juice 1 small shallot, finely minced (or 2 tbsp finely chopped onion) Salt and freshly ground black pepper, to taste 2 tablespoons olive oil (for frying) or melted butter Lemon wedges and chopped parsley, for garnish How to Make: Gently combine crab meat, 1/2 cup Parmesan, 1/2 cup panko, mayonnaise, beaten egg, parsley, Dijon, Old Bay, lemon zest, lemon juice, and shallot in a bowl. Season lightly with salt and pepper. Mix just until ingredients hold together—don’t overwork the crab so it stays chunky. Form the mixture into 8 small or 4 larger patties, pressing gently so they hold their shape. Spread the extra 1/4 cup panko and a light dusting of extra Parmesan on a plate; press each patty into the mixture to coat the outside. Heat olive oil or butter in a large skillet over medium heat until shimmering. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side, until golden brown and heated through. Transfer cooked crab cakes to a paper-towel-lined plate to drain briefly and keep warm. Serve immediately with lemon wedges and a sprinkle of chopped parsley, or a zesty aioli for dipping. Enjoy these Parmesan-crusted festive crab cakes — crunchy, cheesy, and perfect for celebrating! Conclusion You’ve got a great set of holiday crab cake options. Pick a recipe, gather lump crab, binders, and seasonings, then gently mix to keep chunks intact. Shape cakes uniformly, chill briefly, and pan-sear in butter or oil until golden, or bake for a lighter finish. Serve with a bright sauce or garnish for contrast. Taste once, adjust salt or acid, and repeat until the balance feels right—like a small, bright holiday gift.