Blue Crab Cakes Recipe

Prepare crab meat

Inspect the lump blue crab meat and pick out any shells or cartilage. Gently break up large lumps with your fingers into bite-sized pieces; keep some larger chunks for texture.

Combine wet ingredients

In a large mixing bowl whisk together 3 tbs mayonnaise, 1 beaten egg, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice and 1 tsp lemon zest until smooth.

Add aromatics and seasoning

Stir in 2 tbs finely chopped parsley, 2 tbs thinly sliced scallions (green parts), 1 tsp Old Bay seasoning, 1 tsp Kosher salt and 1 tsp freshly ground black pepper into the wet mixture.

Fold in crab and panko

Gently fold the crab meat into the bowl with the dressing, taking care not to overwork it. Sprinkle 3 tbs panko breadcrumbs over the mixture and gently fold until mixture holds together when pressed. If mixture seems too loose, add up to 1–2 tbs additional panko.

Portion and chill

Form the mixture into 8 (3–3.5 oz) cakes or 6 larger cakes using a ring mold or your hands, pressing gently to compact. Place formed cakes on a parchment-lined sheet, cover loosely with plastic wrap and refrigerate for at least 30 minutes to firm (up to 2 hours).

Set up dredging station

Line three shallow dishes: one with 1 tbs flour seasoned with a pinch of salt, one with 1 beaten egg, and one with 1 cup panko breadcrumbs. Pat each chilled crab cake lightly to remove excess moisture. Dredge each cake first in flour, then in beaten egg, then press into panko so cakes are evenly coated.

Heat skillet

In a large heavy skillet (cast iron or stainless) heat 2 tbs neutral oil and 2 tbs unsalted butter over medium heat until butter foams and the fat shimmers. The skillet should register about 325–350°F if using an infrared thermometer.

Pan-fry crab cakes

Carefully add crab cakes to the skillet without crowding (cook in batches if necessary). Fry for 3–4 minutes per side, or until crust is deep golden brown and internal temperature reaches 145°F. Gently turn with a thin spatula to avoid breaking.

Finish and drain

Transfer cooked crab cakes to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F oven while finishing remaining cakes.

Mix remoulade

Whisk together 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp chopped capers, 2 tbs lemon juice, 1 tbs chopped fresh dill, 1 tsp hot sauce, 1/2 tsp Kosher salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust lemon, salt, or hot sauce to preference. Chill until serving.

Plate 2 crab cakes per person (for 4 servings) with a dollop of lemon-dill remoulade or a lemon wedge on the side. Garnish with extra chopped dill or parsley and a few lemon wedges. Serve immediately while hot and crisp.