How to Make Crab Cakes
Mix the Binder. Beat the eggs in a large bowl, then add the green onions, celery, parsley, yogurt, mustard, Worcestershire, Old Bay, salt, pepper, and cayenne with 2 tablespoons of breadcrumbs. Stir until the mixture is smooth.
Add the Crab. Fold the crab into the binder. If the mixture seems too wet or loose, add more breadcrumbs until it reaches a nice consistency that will hold together.
Form the Patties. Shape the crab mixture into 3-inch patties and coat them in the Panko. Place them on a parchment-lined baking sheet and chill for 30 minutes in the refrigerator.
Make the Dipping Sauce. While you wait for the crab cakes to chill, whisk together the dipping sauce and then refrigerate that too.
Cook. Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Add the crab cakes, being careful not to crowd the pan. I like to place them on a spatula and then slide (or nudge) them into the oil to keep them intact. Cook until they’re golden, about 3 to 4 minutes on each side.
Keep Warm. Once cooked, you can either place the crab cakes onto a paper-towel-lined plate or set them on a baking sheet in a 250ºF oven to keep them warm until all the patties are ready to serve.
Finish. Plate with the dipping sauce and ENJOY!
