Crab Cakes Recipe

Prepare crab meat

Place lump crab meat in a large bowl. Gently pick through and remove any cartilage or shells, being careful to keep lumps of meat intact.

In a smaller bowl combine 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 large beaten egg, 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth.

Add the whisked dressing to the crab meat along with 3 tablespoons panko, 2 tablespoons chopped fresh parsley, and 2 tablespoons thinly sliced green onion. Gently fold with a rubber spatula until mixture is evenly moistened. Do not overmix; keep chunks of crab intact. If mixture seems too wet, add up to 1 tablespoon more panko.

Lightly dust a work surface with 1 tablespoon flour. Portion the crab mixture into 8 equal portions (about 2 ounces / 56 g each) for small cakes or 4 larger cakes—adjust based on preference and servings. Gently shape each portion into a compact patty about 3/4 inch thick. Press lightly to form but avoid packing too tightly.

Place 1 tablespoon additional panko on a plate. Lightly dredge each patty in the flour, shake off excess, then press both sides into the panko to coat. This creates a crisp exterior.

Heat a large nonstick or stainless steel skillet over medium heat. Add 3 tablespoons vegetable oil and 1 tablespoon unsalted butter; heat until butter foams and oil shimmers (about 2 minutes).

Working in a single layer without crowding, add crab cakes to the skillet. Cook until golden brown on the bottom, about 3–4 minutes, then carefully flip using a wide spatula. Cook the second side until golden and cooked through, another 3–4 minutes. Total cook time should be about 6–8 minutes per cake depending on thickness. Internal temperature should reach 145°F (63°C) or until egg is set and exterior is crisp.

Transfer cooked crab cakes to a wire rack set over a baking sheet to keep crisp while you finish remaining cakes. If cakes are browning too quickly, lower heat to medium-low and add a little more butter or oil as needed.

While crab cakes cook, whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon chopped capers, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning.

Chill remoulade briefly if time allows so flavors meld.

Arrange crab cakes on a serving plate or individual plates. Spoon or dollop remoulade alongside or on top and garnish with lemon wedges. Serve immediately while hot and crisp.

Leftovers: refrigerate cooled crab cakes in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven on a rack to restore crispness, about 8–10 minutes.