Crab Cakes Recipe

Prepare crab meat

Place the lump crab meat in a large bowl. Gently pick through to remove any cartilage or shell pieces, being careful to keep lumps intact for texture.

Combine binding ingredients

In a separate small bowl, whisk together 3 tablespoons mayonnaise, 1 large egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon zest until smooth.

Mix crab cake mixture

Add the mayonnaise-egg mixture to the bowl with crab meat. Fold in 3 tablespoons breadcrumbs (or panko), 2 tablespoons finely chopped fresh parsley, and 2 tablespoons sliced green onion. Use a gentle folding motion to combine — do not overwork, to preserve lumpiness.

Adjust firmness

If the mixture feels too loose to form, sprinkle in up to 1/4 cup extra breadcrumbs or panko, 1 tablespoon at a time, until it holds together when gently pressed. If too dry, add 1 teaspoon mayonnaise.

Form cakes

Divide mixture into 8 equal portions (for smaller sliders, make 10–12). Gently shape each portion into a compact patty about 3 inches wide and 3/4 inch thick. Place on a baking sheet and refrigerate uncovered for 20–30 minutes to firm up (this helps prevent them from falling apart when frying).

Coat (optional)

If you prefer a crisp exterior, lightly press each chilled patty into the extra 1/2 cup breadcrumbs or panko to coat the surface evenly; tap off excess.

Heat pan

In a large skillet over medium heat, warm 1 tablespoon unsalted butter and 2 tablespoons neutral oil until the butter foams and the mixture is shimmering but not smoking.

Fry crab cakes

Add crab cakes to the skillet in a single layer without crowding (work in batches if necessary). Cook undisturbed 3–4 minutes per side, or until nicely golden brown and heated through. Carefully flip with a thin spatula to keep cakes intact. If the exterior browns too quickly before heating through, reduce heat to medium-low and cover loosely for 1–2 minutes.

Drain and rest

Transfer cooked crab cakes to a wire rack or paper towel–lined plate to drain for a minute. Keep warm in a low oven (about 200°F / 95°C) while finishing remaining cakes.

While the crab cakes chill, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard (if using), 1 teaspoon hot sauce, 1 teaspoon chopped capers, 1 teaspoon finely minced cornichon or dill pickle, 1 tablespoon fresh lemon juice, 1/2 teaspoon paprika, 1 tablespoon finely chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl.

Whisk until smooth and taste; adjust seasoning with more lemon juice, salt, or hot sauce as desired. Cover and refrigerate for at least 15 minutes so flavors meld. Sauce can be made up to 24 hours ahead.

Arrange 2 crab cakes per plate for a 4-serving recipe. Spoon 1–2 tablespoons remoulade sauce alongside or place a small dollop on top of each cake. Garnish with extra chopped parsley and a wedge of lemon on the side. Serve immediately while hot.