Chef's Tip
After forming the crab cakes, refrigerate them for at least 30 minutes before cooking. This resting time allows the flavors to meld and helps the cakes hold together better during cooking, resulting in cakes that don't fall apart in the pan.
Instructions
- For remoulade sauce: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon finely chopped pickles, 1 tablespoon capers (chopped), 1 teaspoon lemon juice, 1/4 teaspoon hot sauce, and 1 tablespoon chopped parsley. Refrigerate until ready to serve.
- In a large bowl, gently flake crab meat, being careful not to break up the lumps too much.
- In a separate bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, parsley, chives, lemon zest, salt, and pepper.
- Add 1/4 cup of the panko to the wet mixture and stir to combine.
- Very gently fold the wet mixture into the crab meat until just combined, being careful not to break up the lumps.
- Place remaining 1/2 cup panko in a shallow dish.
- Form crab mixture into 8 patties, each about 1/2 inch thick. Coat each patty lightly with panko breadcrumbs, shaking off excess.
- Place formed crab cakes on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes or up to 4 hours.
- Heat oil and butter in a large skillet over medium heat until shimmering.
- Carefully add crab cakes to the pan in batches, avoiding overcrowding. Cook until golden brown, about 4-5 minutes per side.
- Transfer to a paper towel-lined plate to drain briefly.
Plating
Place two crab cakes on each plate with a dollop of remoulade sauce on the side. Garnish with a lemon wedge and a sprinkle of fresh chives or parsley. For a complete meal, serve with a simple green salad dressed with vinaigrette or a side of coleslaw.
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 will keep in the refrigerator for up to 1 week.
About This Recipe
This recipe draws from the classic East Coast crab cake tradition, where the emphasis is on the crab rather than fillers. While some restaurant versions rely heavily on breadcrumbs, this approach uses just enough binder to hold the cakes together, allowing the sweet flavor and delicate texture of the crab to shine through. The tangy remoulade sauce provides a perfect counterpoint to the richness of the crab.