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Crab Cakes Recipe

Crab Cakes Recipe: Golden and Flavorful

Golden Crab Cakes with tangy remoulade sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Crab Cakes:
  • 1 lb lump crab meat
  • ½ cup panko
  • 1 egg
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • ½ tsp Old Bay
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp parsley
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Remoulade:
  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers chopped
  • 1 tbsp lemon juice
  • 1 tsp pickle relish
  • ¼ tsp smoked paprika
  • ⅛ tsp cayenne optional
  • Optional: Parsley lemon wedges
  • Suggested Pairings: Coleslaw white wine

Instructions
 

  • Mix remoulade ingredients; refrigerate.
  • Combine crab, panko, egg, mayonnaise, mustard, lemon, Worcestershire, Old Bay, salt, pepper, and parsley; form 8 patties, chill for 15-30 minutes.
  • Cook 4 patties in 1 tbsp butter, 1 tbsp oil for 3-4 minutes per side; repeat.
  • Garnish with parsley and lemon; serve with remoulade, coleslaw, and wine.

Notes

  • Use lump crab meat.
  • Store in the fridge for 2 days or freeze patties for 2 months.
  • Try a gluten-free variation.
  • Pair with potatoes.