Crab Cakes Recipe
3 crab cakes. Served with a house made remoulade.
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Ingredients
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Crab Cakes
House Remoulade
To Serve
Method
Crab Cakes
Prepare crab mixture
Gently pick through 12 oz lump crab meat to remove any shells. In a large bowl combine 1 cup panko, 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 beaten large egg, 2 tbsp finely chopped parsley, sliced green onions, 1 tsp Old Bay, 1 tbsp lemon zest, 1 tsp salt and 1 tsp freshly ground black pepper. Mix using a rubber spatula with gentle folding motions — do not overmix to keep lumps of crab intact. If mixture feels very wet, add up to 2 tbsp additional panko, 1 tbsp at a time, until it holds together when formed.
Shape cakes
Divide mixture into three equal portions (about 4 oz each). With lightly oiled hands, gently form each portion into a compact patty about 3 inches in diameter and 1 inch thick. Place formed cakes on a tray and refrigerate for at least 30 minutes to firm up (helps prevent falling apart when cooking).
Cook cakes
Heat a large skillet over medium heat and add 2 tbsp neutral oil and 2 tbsp unsalted butter. When butter has melted and the pan is hot but not smoking, add crab cakes, spaced apart. Cook without moving 3–4 minutes until golden brown on the bottom. Carefully flip and cook an additional 3–4 minutes until golden and heated through (internal temp ~145°F / 63°C). If cakes brown too quickly, reduce heat to medium-low and finish cooking. Transfer to a paper towel-lined plate to drain briefly.
Keep warm
If cooking ahead, keep finished crab cakes on a baking sheet in a 200°F (95°C) oven while you brown the remaining cakes to maintain temperature and texture.
House Remoulade
In a medium bowl combine 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp whole grain mustard, 1 tsp Creole or hot sauce, 1 tbsp chopped capers, 2 tbsp finely diced cornichons or dill pickle, 1 tbsp very finely minced shallot, 1 tbsp chopped parsley, 1 tsp paprika, 1 tbsp lemon juice and 1/4 tsp hot sauce or cayenne (optional). Whisk until smooth and taste; season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting lemon, hot sauce or salt to taste. Refrigerate at least 30 minutes to let flavors meld. Stir before serving.