Crab Cakes
I LOVE a good crab cake! What is not to love about creamy, flavorful, crab that is pan-fried into crunchy and crabby deliciousness?!
If you’re into vegetables, you could also add some sautéed diced red and green peppers for a little extra flavor.
Another edit you can make would be to add a little extra panko crumbs to the outside of the cake prior to pan-frying for some additional crunch.
Great Ways to Enjoy:
On its own!
In sandwich form
On a salad
As the protein in eggs Benedict
Some Cooking Essentials:
9x13 Baking Sheet
All Clad Measuring Cups
Pyrex Mixing Bowls
Microplane
GIR Whisk
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Crab Cakes

Yield: 6
Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1/3 cup mayo
- 1 large egg
- 2 teaspoons Dijon
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon old bay
- 3/4 cup panko crumbs plus more for coating
- 2 tablespoons parsley
- Lemon zest
- 2 tablespoons parsley, finely chopped
- 2 tablespoons butter
- 2 tablespoons neutral oil
Remoulade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped capers
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon hot sauce (like Tabasco, optional)
- 1 small garlic clove, finely minced or grated
- Salt and black pepper, to taste
Instructions
- In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.
- Whisk in the egg until fully incorporated.
- Gently fold in the lump crab meat, making sure not to break up the chunks too much.
- Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined. The mixture should be slightly wet but hold together.
- Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior. Place on a pan with parchment paper and stick them in the freezer for 30-60 minutes.
- Heat butter and oil in a skillet over medium heat. Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
- Let rest for a minute before serving.
Remoulade Sauce
- In a small bowl, whisk together the mayonnaise, both mustards, and lemon juice.
- Stir in the capers, pickles, parsley, Worcestershire sauce, paprika, Old Bay, and hot sauce (if using).
- Mix in the garlic and season with salt and black pepper to taste.
- Let the remoulade sit for at least 15-20 minutes in the fridge to allow the flavors to develop.