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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare crab
Inspect the jumbo lump crab meat and pick through for any shells or cartilage. Gently break up any very large lumps into bite-sized pieces, taking care not to shred the lumps.
- 2
Mix binding base
In a large bowl, whisk together 1/4 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
- 3
Add aromatics and crumbs
Fold 2 tablespoons finely chopped parsley and the thinly sliced green parts of 2 scallions into the mayonnaise-egg mixture. Add 1/2 cup breadcrumbs and stir gently until combined. The mixture should be slightly stiff but not dry; add up to 1 tablespoon extra mayonnaise if needed.
- 4
Combine with crab
Gently fold the prepared lump crab meat into the mixture with a light hand to keep lumps intact. Do not overmix; stop when crab is evenly coated and clusters remain.
- 5
Form cakes
Using a 1/3-cup measure (or your hands), form the mixture into 6 evenly sized patties (about 3 oz each). Place patties on a tray lined with parchment and chill in the refrigerator for at least 30 minutes to help them set.
- 6
Cook cakes
In a large skillet over medium heat, add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When foam subsides and pan is hot (but not smoking), add crab cakes without crowding—work in batches if necessary. Cook until golden brown and crisp, about 3–4 minutes per side. Transfer to a wire rack or plate lined with paper towel and keep warm. Internal temperature should reach 145°F (63°C) if measured.
- 7
Finish and serve
If desired, squeeze a little fresh lemon over each cake. Serve immediately with remoulade sauce on the side. Garnish with additional parsley.
Remoulade Sauce
- 8
Combine ingredients
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or whole-grain mustard, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce, 1 teaspoon minced capers, and 1 teaspoon very finely chopped cornichon (or dill pickle).
- 9
Season
Stir in 1 tablespoon finely chopped parsley, 1/2 teaspoon paprika, 1/8 teaspoon cayenne, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning — add more lemon for brightness, more hot sauce for heat, or a pinch more sugar if you prefer a touch of balance.
- 10
Chill to meld flavors
Cover and refrigerate the remoulade for at least 30 minutes (or up to 24 hours) to allow flavors to meld. Stir before serving.