Crab Cakes Recipe

Prepare crab

Gently pick through the lump crab meat to remove any remaining shell pieces. Place the picked crab in a large mixing bowl and set aside in the refrigerator while you prepare other components.

Mix binder

In a separate medium bowl, whisk together 1/2 cup mayonnaise, the egg, Dijon mustard, Worcestershire sauce, Old Bay, kosher salt, black pepper, lemon zest and lemon juice until smooth.

Combine ingredients

Add the chopped scallion whites, sliced green parts (reserve a few for garnish), chopped parsley and 1 cup panko to the bowl with the binder. Stir until evenly combined. Fold the chilled crab meat into the mixture gently with a spatula — take care to keep lumps of crab intact. Do not overmix.

Form cakes

Using a 1/3-cup measure (or your hands), portion the mixture into 8 even patties (makes 8 small/medium cakes). Lightly press each into a compact round about 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to firm — this helps them hold together when cooking.

Coat (optional)

If you prefer a crisper exterior, lightly press each chilled cake into the extra 1/2 cup panko until coated on both sides, shaking off excess.

Cook

Heat a large nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon neutral oil; once the butter foams and oil shimmers, add crab cakes in a single layer without crowding (work in batches if necessary). Cook 3–4 minutes per side until golden brown and an instant-read thermometer in the center registers 145°F or until heated through. Add remaining 1 tablespoon butter and 1 tablespoon oil between batches if needed. Transfer cooked cakes to a warm plate and keep loosely tented while finishing remaining cakes.

Finish

Taste and adjust seasoning on one cake (sprinkle a little salt or lemon if needed). Serve crab cakes hot, garnished with reserved sliced scallions and lemon wedges.

In a small bowl, combine 1/2 cup mayonnaise, Creole or Dijon mustard, prepared horseradish, hot sauce, lemon juice, chopped capers, minced cornichons, paprika, cayenne, sliced scallion greens, salt and black pepper. Whisk until smooth and well blended.

Taste and adjust: add a pinch more salt, a dash more hot sauce, or additional lemon juice to balance acidity and heat to your preference.

Cover and chill the remoulade for at least 20 minutes to allow flavors to meld. Serve a spoonful alongside each crab cake or drizzle on top.