Ingredients:

  • 1 lb jumbo lump crab meat, drained and picked
  • 1 large egg, lightly beaten
  • 2 tbsp light mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 cup saltine crackers, finely crushed
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, minced
  • 2 tbsp avocado oil
  • 0.25 cup fresh lemon juice
  • 2 tbsp white wine
  • 0.5 cup unsalted butter, cold and cubed
  • 0.25 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. In a medium bowl, whisk together the egg, light mayonnaise, Dijon mustard, Old Bay seasoning, and fresh parsley until well combined.
  2. Gently fold in the jumbo lump crab meat and crushed saltines, taking care not to break up the large crab lumps.
  3. Shape the mixture into 4 large, equal-sized patties. Place them on a parchment-lined tray and refrigerate for 30 minutes to allow the binders to hydrate and the 'cold-set' to occur.
  4. Heat avocado oil in a heavy-bottomed skillet over medium-high heat. Sear the crab cakes for 4-5 minutes per side until a mahogany-colored crust forms.
  5. While the cakes sear, prepare the sauce by simmering lemon juice and white wine in a small saucepan until reduced by half.
  6. Reduce heat to low and whisk in the cold butter cubes one at a time, creating a stable, velvety emulsion. Season with salt and white pepper.
  7. Drizzle the lemon butter sauce over the warm crab cakes and serve immediately.