Crab Cakes Recipe
A crab cake is a variety of fishcake popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings. It is then sautéed, baked, grilled, deep fried, or broiled.
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Ingredients
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Crab cakes
Optional quick remoulade (for serving)
Method
Crab cakes
Prepare crab meat
Carefully pick through the crab meat to remove any shell fragments. Gently break up any large lumps so meat stays in flaky pieces; avoid overworking to keep texture.
Mix binder
In a medium bowl whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, lemon zest, and lemon juice until homogenous.
Combine ingredients
Add the picked crab meat to the bowl with the binder. Add 3/4 cup breadcrumbs, chopped parsley, chopped green onion, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently fold with a rubber spatula until combined and crab flakes remain distinct. If mixture seems too wet to form patties, add up to 2 tablespoons more breadcrumbs.
Form patties
Divide mixture into 6 equal portions (about 2 ounces each) and shape into compact patties about 2.5–3 inches wide and 3/4 inch thick. Place formed patties on a tray and refrigerate for at least 20 minutes to firm (recommended).
Heat pan
Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. Allow butter to melt and foam but not burn; oil raises the smoke point.
Cook crab cakes
Working in one layer (don’t overcrowd), carefully place chilled crab cakes in the skillet. Cook 3–4 minutes on the first side without moving until golden brown. Gently flip and cook 2–3 minutes more until second side is golden and cakes are heated through (internal temperature about 145°F / 63°C). If browning too quickly, reduce heat slightly.
Finish and rest
Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.
Serve
Serve warm with lemon wedges and optional remoulade or tartar sauce.
Optional quick remoulade
Combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon hot sauce, minced capers (if using), 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Mix until smooth and chill until ready to serve.