Coastal Crab Cake Recipe

Prepare crab mixture

In a large mixing bowl, gently pick through 1 cup lump crabmeat to remove any shells and large cartilage pieces, trying to keep lumps intact. Add 1/2 cup crushed saltine crackers, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 large beaten egg, 1/4 cup finely chopped celery, 2 tablespoons chopped green onion, 2 tablespoons chopped parsley, 1 teaspoon Old Bay seasoning, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Using a rubber spatula, fold ingredients together gently until just combined. Do not overmix — you want visible lumps of crab for texture.

Form cakes

Cover the bowl and chill the mixture in the refrigerator for 20–30 minutes to firm up (this helps cakes hold together when frying). After chilling, portion mixture into 8 equal portions (about 2 ounces / 56 g each) and gently form into 2 1/2–3 inch wide patties about 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for 10 minutes.

Coat cakes

Set up a dredging station: 1) 1/2 cup all-purpose flour seasoned lightly with 1/8 teaspoon salt and a pinch of pepper, 2) the chilled crab cakes (no egg wash needed because the mixture holds together, but a light brush of beaten egg can be used if desired), 3) 1 cup panko breadcrumbs in a shallow dish. Gently press each patty into the flour, shake off excess, then press into the panko to fully coat. Place coated cakes on a tray and refrigerate for another 10 minutes to set the coating.

Fry until golden

In a large skillet over medium heat add 1/2 cup vegetable oil (enough to come about 1/8–1/4 inch up the side of the pan). Heat the oil until shimmering but not smoking (about 350°F / 175°C or when a pinch of panko sizzles on contact). Fry the crab cakes in batches, 3 minutes per side, until deep golden brown and heated through, carefully flipping once with a spatula. If browning too quickly, reduce heat to medium-low. Transfer cooked cakes to a wire rack set over a tray lined with paper towels to drain excess oil; keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

While the cakes chill, make the remoulade. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon prepared horseradish, 1 teaspoon Dijon mustard, 1 tablespoon sweet pickle relish, 1 teaspoon finely chopped capers, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste — adjust acidity with a little more lemon juice or heat with more hot sauce if desired. Refrigerate until ready to serve; flavors will meld if made 30 minutes ahead.

Plate 2 crab cakes per serving (for 4 servings), place a generous spoonful of remoulade alongside or a small dollop on top. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately while cakes are hot and crispy.