Classic Crab Cakes

A classic crab cake recipe made with lump crab, panko, and a tangy homemade remoulade. Crispy outside, tender inside, with very little filler!

Course dinner, lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 30

Chill Time 20

Total Time 50

Servings

Calories 552kcal

Equipment

large skillet
Spatula or cooking spoon
mixing bowl
whisk
thermometer

Ingredients

For the Remoulade Sauce:

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon vinegar-based hot sauce such as Tabasco, or Frank’s RedHot
½ teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley

For the Crab Cakes:

1 large egg
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
¼ teaspoon kosher salt
2 tablespoons chopped fresh parsley
1 cup panko breadcrumbs
1 pound lump crab meat drained well, patted dry, and picked over for shells
2 tablespoons unsalted butter
1 tablespoon olive oil
Lemon wedges for serving

Get Recipe Ingredients

Instructions

In a small bowl, add ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon vinegar-based hot sauce, ½ teaspoon Old Bay seasoning, and 1 tablespoon chopped fresh parsley. Stir until smooth, then cover and refrigerate while you make the crab cakes.
In a large bowl, whisk together 1 large egg, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 2 teaspoons Old Bay seasoning, ¼ teaspoon kosher salt, and 2 tablespoons chopped fresh parsley until smooth.
Stir 1 cup panko breadcrumbs into the egg mixture until evenly moistened.
Add 1 pound drained lump crab meat to the bowl and gently fold it in with a rubber spatula, being careful to keep the larger pieces of crab mostly intact.
Using a ⅓ cup measuring cup, portion the crab mixture into 8 crab cakes. If there is a little mixture left over, divide it evenly among the crab cakes. Gently shape each portion into a compact patty about 3 inches wide. Place the crab cakes on a parchment-lined baking sheet.
Refrigerate the crab cakes for 30 minutes so they firm up and hold their shape in the skillet.
Add 2 tablespoons unsalted butter and 1 tablespoon olive oil to a large nonstick skillet over medium heat.
Once the butter is melted and lightly sizzling, add the chilled crab cakes in a single layer. Cook for 4-6 minutes per side, flipping only once, until golden brown and hot in the center. Work in batches if needed so the skillet is not crowded.
Transfer the crab cakes to a paper towel-lined plate for 1 minute, then serve warm with the chilled remoulade sauce and lemon wedges. ENJOY!

Notes

Chilling the crab cakes for 30 minutes helps the panko absorb moisture and gives the patties enough structure to flip cleanly.
Use a gentle hand when mixing and shaping so the crab cakes stay tender, and you do not break up all the sweet pieces of crab.
The crab cakes are done when both sides are golden brown, and the centers are hot. If you like to check with a thermometer, aim for 145°F in the center.
Panko gives the crab cakes structure without making them taste heavy. Regular plain breadcrumbs can work, but the texture will be softer.
Fresh dill gives the remoulade a bright, herby flavor without making it taste too briny or pickle-heavy.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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