Coastal Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for shells or cartilage and pick them out gently. Place crab meat in a large bowl and break up any large lumps gently with your hands—avoid shredding completely; you want visible lumps.

Make the binder

In a separate medium bowl whisk together 4 tbs mayonnaise, 1 large egg, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs lemon juice, 2 tbs finely chopped parsley, and the chopped green onions until smooth. Season the mixture with 1 tsp Old Bay, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

Combine crab and binder

Pour the binder over the crab meat. Add 3 cups panko breadcrumbs and gently fold with a rubber spatula until just combined—do not overmix. The mixture should hold together when pressed; if too wet, add up to 1/4 cup more panko.

Form the cakes

Divide the mixture into 8 equal portions (about 4 oz each) and shape into compact patties about 3 inches wide and 1 inch thick. Place them on a parchment-lined tray, cover loosely, and refrigerate 20–30 minutes to firm up (this helps them hold when cooking).

Coat the cakes

Spread 1 cup extra panko on a plate. Lightly press each chilled patty into the panko to coat both sides and edges; shake off excess.

Cook the cakes

Heat a large skillet over medium heat and add 3 tbs vegetable oil and 1 tbs butter. When the butter has melted and the oil shimmers, add crab cakes in a single layer without crowding (cook in batches if necessary). Cook 3–4 minutes per side until golden brown and crisp, carefully flipping once. Internal temperature should reach 145°F (63°C) or cakes should be piping hot and cooked through. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you cook remaining cakes.

While crab cakes chill, make the remoulade by combining 3 tbs mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp finely chopped capers (if using), 1 tsp paprika, and 1 tsp finely chopped parsley in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust seasoning or heat. Refrigerate until ready to serve; the flavors meld best if allowed to rest 10–15 minutes.

Arrange 2 crab cakes per plate over a small bed of microgreens if using. Spoon about 1–2 tbs remoulade alongside each cake or dollop on top. Serve with lemon wedges for squeezing and extra hot sauce at the table if desired.