Crab Cakes Recipe

Prepare crab mixture

In a large bowl gently combine the lump crab meat, 3/4 cup panko breadcrumbs, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, the lightly beaten egg, 2 tablespoons chopped parsley, sliced green onions, 2 tablespoons finely diced celery, 1 tablespoon lemon juice, 1 teaspoon Old Bay, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold ingredients gently to keep lumps of crab intact; do not overmix. Chill the mixture for 20 minutes to firm up (this makes shaping easier).

Shape cakes

Divide the chilled crab mixture into 8 equal portions (for 4 oz cakes) or 4 portions for larger cakes. Lightly wet your hands and form each portion into a compact patty about 3 inches across and 3/4 inch thick. Place on a tray lined with parchment and refrigerate for 15 minutes to set.

Coat cakes

Set up a dredging station: shallow bowl with flour, a plate with 1/2 cup panko breadcrumbs, and the chilled crab cakes. Lightly dust each patty with flour, shake off excess, then press both sides gently into panko to create an even coating. Return to the tray and rest for 5 minutes while heating the pan.

Cook cakes

Heat a large skillet over medium heat and add 2 tablespoons butter and 1 tablespoon neutral oil. When butter foams and oil shimmers, add crab cakes (do not overcrowd; cook in batches if needed). Cook 3 to 4 minutes per side until golden brown and crisp, flipping once carefully with a spatula. Internal temperature should reach 145°F (63°C) or the cakes should be opaque and heated through. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Char the lemon

While cakes finish, place the halved lemon cut-side down in a hot dry skillet or on a hot grill for 2 to 3 minutes until nicely charred and slightly caramelized. This mellows acidity and adds smoky flavor. Serve lemon alongside crab cakes for squeezing.

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon creole or Dijon mustard, 1 teaspoon prepared horseradish, 1 teaspoon minced capers, 1 tablespoon finely diced cornichon, 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1 teaspoon chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning — add a touch more lemon for brightness, hot sauce for heat, or a pinch more salt if needed. Chill the remoulade for at least 15 minutes to let flavors meld.

Plate two crab cakes per serving (or as desired). Spoon 1 to 2 tablespoons of house remoulade beside or under the cakes. Garnish with a sprinkle of chopped parsley and place a charred lemon half on the plate. Serve immediately while cakes are hot and crisp.