Crab Cakes
"Golden, crispy crab cakes packed with real crab — not breadcrumb filler. The deli ones are $15 for 8 and they're cold. Yours will be hot out of the skillet and twice as good."
Costco Copycat — This is a homemade version of the Costco Deli & Prepared Foods item. See it in store →
The Game Plan
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Pick through the crab meat and remove any shell fragments. Gently squeeze out excess moisture with paper towels — don't crush it.
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In a large bowl, whisk together egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, cayenne, and a pinch of salt.
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Fold in crab meat, green onions, and panko breadcrumbs. Mix gently — you want chunks of crab, not a paste.
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Form into 8 patties about 3 inches wide and 3/4 inch thick. Place on a parchment-lined plate and refrigerate 30 minutes (this keeps them from falling apart).
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Heat olive oil and butter in a large non-stick skillet over medium heat. Cook crab cakes 3-4 minutes per side until deep golden brown.
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Serve immediately with lemon wedges and tartar sauce.
