Classic Crab Cakes Recipe

Prepare Crab Mixture

Gently inspect the lump crab meat for shells and cartilage, removing any you find. In a large bowl, combine 3 tablespoons mayonnaise, 1 large beaten egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, 2 tablespoons finely chopped parsley, 2 tablespoons diced celery and 2 tablespoons diced green onion. Stir to combine into a uniform mixture.

Fold in the crab meat gently: add the 1 pound lump crab meat to the seasoned mayo mixture and use a rubber spatula to fold until evenly coated and lump structure is maintained. Avoid overmixing to keep the crab flakes intact.

Add breadcrumbs to bind: sprinkle 3 tablespoons plain breadcrumbs (or panko) over the mixture and gently fold just until the mix holds together when pressed. If mixture is too wet, add up to 1 additional tablespoon breadcrumbs; if too dry, add 1 teaspoon mayonnaise.

Portion the cakes: divide the mixture into 6 even portions (about 3 ounces each for 6 cakes) for a moderate size. Shape each portion into a compact patty about 3/4-inch to 1-inch thick. Place shaped cakes on a parchment-lined tray and refrigerate for at least 20 minutes to firm up (this helps them hold on the grill).

Grill the Crab Cakes

Preheat a gas or charcoal grill (or grill pan) to medium heat, about 350–375°F (moderate). Oil the grill grates or brush both sides of each crab cake with olive oil (about 2 tablespoons total) to prevent sticking. Place the chilled crab cakes on the grill and cook 3–4 minutes per side, until grill marks form and the exterior is golden and slightly crisp. Flip carefully with a thin spatula; if the cakes resist, chill longer before grilling. Optional: during the last minute of grilling, brush with 1 tablespoon unsalted butter for a glossy finish and extra flavor. Interior should be opaque and set (internal temp ~145°F).

Rest and keep warm: transfer cooked crab cakes to a warm plate, tent loosely with foil and keep warm while you finish remaining cakes and plate the dish.

Make the sauce: in a small bowl whisk together 1 cup mayonnaise, 2 teaspoons Creole or Dijon mustard, 1 teaspoon hot sauce (or harissa), 1 tablespoon lemon juice, 2 teaspoons sweet pickle relish, 1 teaspoon minced garlic, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon Worcestershire sauce, 1 tablespoon finely chopped parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Taste and adjust: sample the remoulade and adjust seasoning to your preference — add a pinch more cayenne for heat, more lemon for brightness, or another teaspoon of relish for sweetness. Chill at least 15 minutes to allow flavors to meld (can be made up to 1 day ahead).

Finish and serve: spoon a generous dollop of remoulade alongside or under each grilled crab cake. Garnish with a lemon wedge and additional chopped parsley if desired.