Ingredients:

  • 12 oz lump crab meat, picked free of shells (340 g)
  • 3/4 cup plain panko breadcrumbs, packed (75 g)
  • 1 large egg, lightly beaten
  • 3 tbsp mayonnaise, preferably full-fat (45 g)
  • 1 tbsp Dijon mustard (15 g)
  • 1 tsp Worcestershire sauce (5 ml)
  • 1 tsp Old Bay seasoning (or seafood seasoning) (2.5 g)
  • 1/2 tsp kosher salt (or to taste) (2.5 g)
  • 1/4 tsp freshly ground black pepper (0.5 g)
  • 2 tbsp finely chopped fresh parsley (8 g)
  • 2 tbsp finely diced celery (optional) (20 g)
  • 1 small shallot, minced (or 2 tbsp finely diced red onion) (20 g)
  • 1 tsp lemon zest (from 1 lemon) (2 g)
  • 1–2 tbsp neutral oil (avocado or canola), for brushing grids (15–30 ml)
  • For the Lemon-Herb Aioli (optional): 1/2 cup mayonnaise (120 g)
  • 1 tbsp lemon juice (15 ml)
  • 1 tsp lemon zest (2 g)
  • 1 small garlic clove, minced or grated
  • 1 tbsp chopped parsley or chives (8 g)
  • Salt and pepper to taste
  • For serving: lemon wedges
  • For serving: extra chopped parsley

Instructions:

  1. Gently flake crab meat into a large bowl, removing any stray shell pieces and keeping lumps intact.
  2. In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, salt, and black pepper until combined.
  3. Stir the minced shallot, diced celery (if using), and chopped parsley into the wet mixture, then mix in the panko breadcrumbs.
  4. Fold the breadcrumb mixture gently into the crab, mixing only until just combined. Taste a tiny pinch and adjust seasoning if desired.
  5. Divide the mixture into 6 equal portions (about 2.5–3 oz / 70–85 g each) and form into rounds 1–1.25 inches thick; use a ring or cutter for uniformity if desired.
  6. Place the formed cakes on a parchment-lined baking sheet, cover, and refrigerate for 30 minutes to firm up so they hold together in the waffle iron.
  7. While the cakes chill, whisk the aioli ingredients in a small bowl: mayonnaise, lemon juice, lemon zest, minced garlic, chopped parsley or chives, and salt and pepper to taste; refrigerate until serving.
  8. Preheat the waffle iron to medium-high heat (hot enough to sizzle but not smoke) and lightly brush the grids with neutral oil or use a quick spray. Use minimal oil to avoid steaming.
  9. Place one crab cake in the center of the preheated grid, close the lid gently without pressing hard, and cook: about 3–5 minutes for a standard waffle iron or 5–7 minutes for a Belgian iron, until deep golden-brown and crisp.
  10. Carefully remove the waffled crab cake with a silicone spatula or tongs, transfer to a cooling rack or paper-towel-lined plate to drain briefly, and repeat for remaining cakes, brushing the grid lightly between batches.
  11. Optional: squeeze fresh lemon over the cakes and sprinkle with chopped parsley. Serve warm with lemon-herb aioli and lemon wedges.
  12. Doneness cues: exterior should be deep golden-brown with crisp ridges; interior should be heated through (target ~145°F / 63°C with an instant-read thermometer).