The key to a perfect crab cake is in the gentle mixing of ingredients. Combining the ingredients delicately is essential to avoid breaking the luscious lumps of crab meat.

Fold the crab meat into the mixture of mayonnaise, mustard, eggs, and seasonings until just combined. Remember, the lighter the touch, the better the texture of your crab cakes.

Once your mixture is ready, it’s time to form the crab cakes. Scoop a generous amount of the crab mixture and gently form patties.

The ideal crab cake should be thick enough to hold together but not too dense, allowing the flavors to shine through.

Cooking crab cakes is an art. They can be either baked or pan-fried. If you choose to pan-fry, cook them in a preheated skillet with a bit of oil until they are golden brown on each side.

For baking, place them in a preheated oven at 375°F for about 10-12 minutes or until they are golden and crispy. The goal is to achieve a crispy exterior with a soft, moist interior.