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New England Crab Cakes with Zesty Remoulade inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

New England Crab Cakes with Zesty Remoulade

Appetizer
These golden-brown crab cakes feature generous chunks of sweet jumbo lump crab meat held together with just enough binding to maintain their shape. Seasoned with Old Bay and fresh herbs, they develop a crispy exterior when pan-fried while remaining tender inside. The accompanying remoulade sauce adds a tangy, creamy complement to this classic appetizer.
Prep Time 25 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 4

Ingredients

  • 1 lb Jumbo lump crab meat (Picked over for shells)
  • 1/2 cup Saltine crackers (Crushed fine (about 12 crackers))
  • 1/4 cup Mayonnaise
  • 1 large Egg (Beaten)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Chives (Finely chopped)
  • 1 tsp Lemon zest
  • 1/4 tsp Hot sauce
  • 3 tbsp Vegetable oil (For frying)
  • 2 tbsp Unsalted butter (For frying)
  • 1 whole Lemon wedges (Cut into 4 wedges, for serving)

Tools You'll Need

  • Large mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Large skillet
  • Paper towels
  • Spatula

Chef's Tip

Handle the crab mixture as little as possible when forming the cakes to maintain large chunks of crab meat. Refrigerate the formed cakes for at least 30 minutes before cooking to help them hold together during the cooking process.

Instructions

  1. Gently pick through crab meat to remove any shell fragments, being careful to keep large lumps intact.
  2. In a large bowl, combine crushed saltines, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, chives, lemon zest, and hot sauce.
  3. Fold in crab meat very gently, taking care not to break up the lumps. Mix just until combined.
  4. Using a 1/3 cup measuring cup, portion the mixture and gently form into 8 patties about 3/4-inch thick.
  5. Place crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
  6. Heat oil and butter in a large skillet over medium-high heat until shimmering.
  7. Carefully add crab cakes to the pan and cook until golden brown on both sides and heated through, about 4-5 minutes per side.
  8. Transfer to a paper towel-lined plate to drain excess oil.
  9. Serve immediately with remoulade sauce and lemon wedges.

Plating

Place two crab cakes on each appetizer plate with a small ramekin of remoulade sauce alongside. Garnish with a lemon wedge and a small sprig of fresh parsley. For a more elegant presentation, place a small mound of lightly dressed microgreens or arugula between the crab cakes.

Storage & Reheating

Uncooked crab cakes can be refrigerated, covered, for up to 1 day before cooking. Cooked crab cakes can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes until warmed through. The remoulade sauce can be refrigerated separately for up to 5 days.

About This Recipe

These crab cakes pay homage to the New England tradition of showcasing fresh, locally-sourced seafood with minimal interference. While many southern versions use breadcrumbs and bell peppers, this northern preparation emphasizes the clean taste of sweet crab meat with subtle seasoning. The recipe balances traditional techniques with modern preferences for larger chunks of crab and a higher ratio of crab to binding ingredients.

How did it turn out?

We'd love to hear about your experience making this recipe!