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Ingredients
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Crab Cakes
Rémoulade Sauce
Garnish & Serving
Method
Rémoulade Sauce
Make sauce
In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon, 1 tsp creole or whole-grain mustard, finely chopped capers and cornichon (1 tsp each), 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp minced chives, 1/2 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust seasoning. Cover and chill in refrigerator while you prepare the crab cakes to let flavors meld.
Crab Cakes
Prepare crab mixture
Place 1 lb jumbo lump crab meat in a large bowl. Gently check for any stray shells and remove them. In a separate small bowl combine 1/2 cup mayonnaise, 1 tbsp whole grain mustard, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 2 tbsp finely chopped parsley, 2 tbsp sliced green onion, 1 lightly beaten large egg, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.
Combine with crab
Add the mayonnaise mixture to the crab meat and gently fold to coat, trying to keep lumps of crab intact. Sprinkle 3/4 cup panko breadcrumbs over the mixture and very gently fold until mixture holds together when lightly pressed. Avoid overworking to preserve jumbo lumps.
Form cakes
Divide the mixture into 4 equal portions (about 4 oz each) and gently form into 3/4–1 inch thick patties. Place formed cakes on a parchment-lined tray and refrigerate for 20–30 minutes to firm up (this helps them hold during cooking).
Pan-sear crab cakes
Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter is melted and foaming, add the chilled crab cakes (do not overcrowd; cook in batches if needed). Cook until golden brown and crisp, 3–4 minutes per side, gently pressing once with a spatula to ensure good contact. Reduce heat to medium-low if browning too quickly. Total cook time should be about 6–8 minutes per cake to heat through.
Finish and keep warm
Transfer cooked crab cakes to a baking sheet lined with foil and keep warm in a 200°F (95°C) oven for up to 15 minutes while finishing remaining cakes. Wipe skillet clean between batches and re-add a little butter/oil if necessary.