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Ingredients
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Crab Cakes
Old Bay Remoulade
Finish & Garnish
Method
Crab Cakes
Prepare crab mixture
Inspect the lump crabmeat and remove any shells or cartilage. In a large bowl, gently break up the crabmeat into large flakes; avoid shredding. Add 3 tablespoons mayonnaise, 3 tablespoons panko breadcrumbs, 1 large beaten egg, 1 teaspoon Dijon mustard, 2 tablespoons thinly sliced green onions, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Using a rubber spatula, gently fold the ingredients together until combined but still chunky. Let the mixture rest for 10 minutes to allow the panko to absorb moisture.
Form petite cakes
Portion the mixture into 12 equal small patties (about 1.25–1.5 ounces / bite-size). Wet your hands slightly to prevent sticking and gently shape each portion into a compact round patty about 1/2-inch thick. Place formed cakes on a parchment-lined tray and chill in the refrigerator for at least 20 minutes (this helps them hold together while searing).
Cook crab cakes
Heat a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter is foaming but not browned, add crab cakes in a single layer without crowding (work in batches if necessary). Sear for 3–3.5 minutes on the first side until golden brown and set. Carefully flip and cook the second side for 2.5–3 minutes until golden and cooked through. Internal temperature should reach 145°F (63°C) or cakes should be hot throughout. Transfer cooked cakes to a warm plate and keep loosely tented while finishing remaining batches.
Old Bay Remoulade
Make remoulade
While the crab cakes chill or cook, combine 1/2 cup mayonnaise, 2 tablespoons creme fraiche or sour cream, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon finely chopped capers, 1/2 teaspoon hot sauce (optional), 1 teaspoon Old Bay seasoning, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning or hot sauce to preference. Chill briefly until ready to serve so flavors meld.