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Ingredients
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Crab Cakes
Preserved Crab Remoulade
Method
Crab Cakes
Prepare crab mixture
Gently pick through the lump crab meat to remove any shells and break up large lumps into bite-size pieces; transfer to a large mixing bowl.
To the crab, add 1/2 cup panko breadcrumbs, 3 tablespoons mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, the lightly beaten egg, 2 tablespoons chopped parsley, sliced scallion, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon Old Bay, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Using a rubber spatula, fold ingredients together gently until just combined. Avoid overmixing to keep the crab pieces intact. If the mixture seems too loose to hold shape, add up to 1–2 tablespoons more panko, 1 tablespoon at a time.
Form cakes and chill
Portion the mixture into 6 equal cakes (about 2 ounces / roughly 1/6 cup each) or 4 larger cakes. Use a 2.5–3 inch round ring or your hands to shape each into a compact patty about 3/4 inch thick. Place on a parchment-lined tray and chill in the refrigerator for at least 20 minutes — this helps them hold together during baking.
Preheat and prepare pan
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and brush lightly with olive oil. Arrange chilled cakes on the sheet, leaving space between them. Brush the tops lightly with melted butter (about 1 tablespoon total) to promote browning.
Bake for 12–15 minutes, until the cakes are golden on top and heated through (internal temperature about 145°F / 63°C). For a crisper exterior, broil on high for 1–2 minutes at the end, watching closely to avoid burning.
Preserved Crab Remoulade
Make remoulade
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard, 1 teaspoon chopped capers, and 1 teaspoon finely chopped cornichon (or dill pickle) until smooth.
Add 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon lemon juice and 1 tablespoon chopped chives. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or heat to preference (add more lemon or hot sauce).
For a preserved-style element (to make it more shelf-stable for short-term holding), transfer the remoulade to a clean jar and keep refrigerated; it will hold 3–5 days. For immediate service, chill for at least 10 minutes to let flavors meld.