1 pound (450g) lump blue crabmeat or dungeness crabs, picked over for shells
1/3 cup (80ml) mayonnaise
1/2 cup panko bread crumbs (1 ounce; 30g)
1 large egg, beaten
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) Worcestershire sauce
8 dashes Tabasco
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil and/or unsalted butter (45ml/45g), plus more as needed
Lemon wedges, for serving
In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
Cool in refrigertor for 15 minutes or until ready to serve
.In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
Serve right away with lemon wedges and tartar sauce, if desired.
Based on recipe from serious eats website
You can substitute crab butter (stuff from the head) as substitute for mayonnaise
