Crab Cake Recipe

Prepare crab meat

Inspect the jumbo lump crab meat for shells and cartilage. Gently pick through and, using your hands, break any excessively large lumps into bite-sized pieces but keep most lumps intact for texture.

Make binding mixture

In a medium bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1 large egg, 2 tablespoons finely chopped parsley, thinly sliced green onion, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth and homogeneous.

Combine with crab

Add the crab meat to the bowl with the binding mixture and fold gently with a spatula until the crab is evenly coated. Sprinkle 1 cup panko breadcrumbs over the mixture and fold just until the mixture holds together. Avoid overworking to keep lumps intact. If mixture is too wet, add up to 2 tablespoons extra panko; if too dry add 1 teaspoon mayonnaise.

Form cakes

Portion the mixture into one large cake (about 1 lb total) or two smaller cakes if preferred. Shape gently into a compact patty about 1 to 1.25 inches thick. Place formed cake on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (this helps the crust form and prevents breakage).

Cook crab cake

Heat a skillet over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (oil raises smoke point). When butter foams and is hot, carefully add the crab cake. Cook 3–4 minutes per side until golden brown and crusty, flipping once with a flexible spatula. Internal temperature should reach 145°F (63°C) and center should be hot. If the cake browns too quickly, reduce heat to medium-low and cover briefly to heat through without burning crust.

Rest

Transfer the cooked crab cake to a warm plate and let rest 2 minutes before plating to set.

While the crab cakes chill or cook, make the remoulade. In a small bowl whisk together 1 tablespoon mayonnaise and 2 tablespoons creme fraiche (or sour cream) until smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon prepared horseradish, 1 teaspoon minced capers, 1 teaspoon finely minced cornichon, 2 teaspoons fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon paprika, 1 teaspoon minced chives, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning — add more lemon for brightness, more horseradish for heat, or a pinch of sugar if too sharp. Chill until ready to serve.

Place the crab cake on a warmed plate. Spoon 1–2 tablespoons of Cape Cod remoulade beside or on top of the cake. Garnish with a lemon wedge and a small sprig of parsley or microgreens. Serve immediately, instructing guests to squeeze lemon over the cake to brighten flavors.