The Best Crab Cakes

1. Soak Crabmeat

Start by soaking the crabmeat in a bowl of milk for at least 20 minutes, making sure it's fully submerged. This step helps to tenderize the crabmeat and remove any fishy odor.

2. Prepare Panko

While the crab is soaking, take a zipper-lock bag and crush 0.75 cup of the panko bread crumbs with a rolling pin. Then, toast these crushed crumbs along with the remaining whole panko in a nonstick skillet for about 5 minutes until they turn golden brown. Transfer the toasted panko to a shallow dish and season with a pinch of salt and pepper.

3. Chop Vegetables

Chop the celery, onion, and garlic by pulsing them in a food processor until finely chopped, usually about 5 to 8 pulses.

4. Cook Vegetables

Melt the butter in a skillet over medium heat and cook the chopped vegetables with a bit of salt and pepper until they are softened, which should take about 4 to 6 minutes. Transfer these cooked vegetables to a large bowl to cool slightly.

5. Strain Crabmeat

After the crabmeat has soaked, strain it through a fine-mesh strainer and press gently to remove any excess milk. Set it aside for now.

6. Prepare Shrimp Mixture

Pulse the shrimp in the food processor until finely ground, about 12 to 15 pulses. Add the heavy cream and pulse just a few more times to combine, then transfer the shrimp mixture to the bowl with the vegetables.

7. Combine Ingredients

In the same bowl, mix in the Dijon mustard, hot pepper sauce, lemon juice, and Old Bay seasoning. Gently fold in the strained crabmeat with a rubber spatula, being careful not to break up the lumps of crab too much.

8. Form Crab Cakes

Once everything is combined, divide the mixture into 8 equal portions. Shape each portion into a ball and then press into patties about 0.5-inch thick. Place these patties on a rimmed baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for at least 30 minutes to help them firm up.

9. Coat Crab Cakes

When ready to cook, coat each crab cake in the toasted panko crumbs, pressing gently to adhere.

10. Cook Crab Cakes

Heat the vegetable oil in a skillet over medium heat. Cook the crab cakes in batches, about 3 to 4 minutes per side, until they are golden brown and crispy. Use two spatulas to carefully flip the cakes, ensuring they remain intact.