Chesapeake Bay Crab Cake Recipe

Prepare crab meat

Pick through the lump crab meat to remove any shells or cartilage. Place the meat in a large bowl and gently flake with a fork, being careful to keep some lumps for texture.

Combine binders and seasonings

In a separate medium bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 lightly beaten egg, 2 tablespoons finely chopped parsley, chopped scallions, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Mix crab and breadcrumbs

Add the panko breadcrumbs to the mayonnaise mixture and stir to combine. Gently fold the panko-mayonnaise mixture into the crab meat using a rubber spatula, mixing just until combined. Do not overwork; you want visible lumps of crab. If the mixture seems too loose, add up to 2 tablespoons additional panko, 1 tablespoon at a time.

Form cakes

Portion the mixture into 8 equal portions (about 3 oz/85 g each) and gently shape into 3/4"–1" thick patties. Place formed cakes on a parchment-lined tray, cover lightly with plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) to help them set.

Cook crab cakes

In a large skillet over medium heat melt 1 tablespoon butter with 1 tablespoon vegetable oil. When the fat is shimmering, add half the crab cakes (do not overcrowd). Cook without moving for 3–4 minutes until the underside is golden brown and firm. Carefully flip and add remaining 1 tablespoon butter and 1 tablespoon oil to the pan if needed, then cook 3–4 more minutes until golden and cooked through. Transfer to a warm oven (200°F/95°C) or a plate while you cook the remaining cakes in the same manner. Total cook time per batch about 7–8 minutes.

Keep warm

Keep finished crab cakes in the warm oven for up to 20 minutes while finishing the rest. Do not stack the cakes to preserve crust.

While crab cakes chill, combine 1/2 cup mayonnaise, 1 teaspoon Creole or grainy mustard, 1 teaspoon prepared horseradish, 1 tablespoon lemon juice, 1/2 teaspoon hot sauce, 1 teaspoon minced capers (if using), 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning or heat; refrigerate until ready to serve. The flavors will meld if refrigerated 15–30 minutes.

Place two crab cakes per plate, spoon a tablespoon of remoulade alongside or dot on top, garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately with extra lemon and hot sauce on the side.