Description
Delicious golden crab cakes pan-fried to perfection and served with a tangy, creamy remoulade sauce. This recipe features tender lump crab meat combined with flavorful seasonings, breadcrumbs, and herbs, making a perfect appetizer or main dish that is both easy to prepare and impressive on the plate.
Ingredients
Crab Cakes
- 1 pound lump crab meat (picked over to remove shells)
- 1 large egg
- 1 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp dry mustard
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 2 Tbsp chopped flat-leaf parsley
- 1/3 cup Italian breadcrumbs
- Neutral oil (such as canola or vegetable oil) for pan frying
Remoulade Sauce
- 2/3 cup mayonnaise
- 2 cloves garlic, minced
- 2 tsp chopped chives
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1 1/2 tsp prepared horseradish
- Pinch cayenne pepper (adjust for heat)
- 3/4 tsp smoked paprika
- 1/4 tsp kosher salt
Instructions
- Prepare the Crab: Spread the lump crab meat out on a sheet pan or plate and carefully pick through it to remove any remaining shells to ensure a pure, shell-free crab mixture.
- Mix Wet Ingredients: In a large bowl, whisk together 1 large egg, 1 Tbsp mayonnaise, 1 tsp Dijon mustard, 1/2 tsp dry mustard, 1 1/2 tsp Old Bay seasoning, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp lemon juice, 1 tsp lemon zest, and 1/4 tsp kosher salt until fully combined.
- Combine Crab and Bind: Add the crab meat to the bowl with the wet mixture, then add 2 Tbsp chopped parsley and 1/3 cup Italian breadcrumbs. Gently fold everything using a silicone spatula to coat the crab evenly. Test by pressing a small amount in your hand; if it crumbles, gently fold in a little more breadcrumb until it holds together.
- Form Crab Cakes: Use a 3-inch ring mold, measuring cup, or your hands to form the crab mixture into 6 large or 8 medium-sized patties. If using a ring mold, place it on a sheet pan and press the crab mix firmly into it, then transfer formed cakes to a plate or pan.
- Chill the Crab Cakes: Refrigerate the formed crab cakes for 30 minutes to 1 hour. This step is crucial to help the cakes set and prevent them from falling apart during cooking.
- Make Remoulade Sauce: While the crab cakes chill, whisk together 2/3 cup mayonnaise, 2 minced garlic cloves, 2 tsp chopped chives, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp lemon zest, 1 1/2 tsp horseradish, a pinch of cayenne pepper, 3/4 tsp smoked paprika, and 1/4 tsp kosher salt in a medium bowl. Adjust seasoning by adding more cayenne for heat or lemon juice for brightness. Refrigerate until serving.
- Pan-Fry Crab Cakes: Heat neutral oil in a cast iron skillet over medium heat until it reaches 350°F (175°C) or is hot enough to sizzle. Carefully place 2 crab cakes into the skillet without crowding them. Cook for 2-3 minutes until the bottom is golden brown, then gently flip and cook the other side for another 2-3 minutes. Remove cooked crab cakes and drain on a rack or paper towels. Repeat with remaining crab cakes.
- Serve: Serve the crab cakes warm with remoulade sauce either spread on the plate beneath the cakes or dolloped on top. Enjoy this classic seafood dish with its flavorful, creamy condiment.
Notes
- Chilling the crab cakes before frying is essential to help them hold their shape and prevent breaking.
- Adjust the heat of the remoulade by increasing or decreasing the cayenne pepper according to your taste.
- Use a neutral oil with a high smoke point like canola or vegetable oil for frying to avoid overpowering flavors.
- For a gluten-free version, substitute Italian breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Leftover crab cakes can be refrigerated for up to 2 days and reheated gently in a skillet to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
