Chesapeake Crab Cake Recipe

Prepare crab

Pick through the lump crab meat to remove any shells or cartilage. Gently break large lumps into bite-sized pieces, taking care not to pulverize the crab — you want visible chunks.

Mix wet seasonings

In a large bowl combine 2 tablespoons lemon juice, 1 teaspoon Dijon, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and the beaten egg. Whisk until smooth and homogenous.

Fold in aromatics and crab

Add the chopped chives (or green onions) and the gently flaked crab meat to the bowl with the dressing. Using a spatula, fold the crab into the mixture carefully so the crab stays in chunks and is evenly coated.

Add binder

Sprinkle 1 cup panko breadcrumbs over the crab mixture and fold gently until incorporated. The mixture should hold together when lightly pressed but remain loose and not gloopy. If too wet, add up to 2 tablespoons more panko; if too dry, add 1 tablespoon mayonnaise.

Shape cakes

Divide the mixture into 8 equal portions (for 4 oz cakes) and gently form into patties about 3 inches across and 3/4 inch thick. Place the patties on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to help them set; up to 2 hours is fine.

Set up dredging station

Place 1 cup flour in a shallow dish. In a second dish beat the dredging egg (1 egg). In a third dish place 1 cup additional panko breadcrumbs. Lightly season the flour with a pinch of salt and pepper.

Dredge cakes

Remove chilled patties from the refrigerator. One at a time, coat each patty lightly in flour, shake off excess, dip into the beaten egg, then press into the panko so they have an even, light coating. Return coated cakes to the tray and let rest 10 minutes to help the coating adhere.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When the butter foams and the pan is hot (but not smoking), add the crab cakes (work in batches if needed) and cook without moving for 3–4 minutes until the bottoms are deep golden-brown. Carefully flip and cook 3–4 minutes more until the second side is golden and the cakes are heated through. Total cooking time should be 6–8 minutes. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) if cooking in batches.

Finish

If desired, finish with a squeeze of fresh lemon over each cake just before serving.

Make remoulade

Whisk together 1 cup mayonnaise, 1 teaspoon prepared horseradish, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon hot sauce (optional), 1 teaspoon chopped capers, 1 teaspoon Old Bay seasoning, 1 tablespoon finely chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning — more lemon for brightness, more hot sauce for heat.

Chill

Cover and refrigerate the remoulade for at least 30 minutes to let flavors meld. Bring to cool room temperature before serving if preferred.