Description
These crispy crab cakes feature a golden crust and tender crab meat, paired with a tangy and spicy zesty remoulade sauce. Perfect for quick appetizers that impress at any gathering.
Ingredients
Scale
- 1 lb lump crab meat, picked over to remove shells
- ½ cup panko breadcrumbs (can substitute gluten-free panko)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 large egg, beaten
- 2 green onions, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- Vegetable oil or clarified butter, for frying
- ½ cup mayonnaise (for remoulade sauce)
- 1 tbsp Dijon mustard (for remoulade sauce)
- 1 tbsp capers, finely chopped
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp hot sauce
- 1 garlic clove, minced
- 2 tbsp fresh parsley, finely chopped (for remoulade sauce)
- Salt and freshly ground black pepper, to taste (for remoulade sauce)
Instructions
- In a large bowl, gently mix together lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, chopped green onions, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and chopped fresh parsley. Be careful not to break up the crab meat too much.
- Shape the mixture into 8 equal patties, about 3 inches wide and ¾ inch thick. If mixture feels too wet, add more panko. Place patties on a parchment-lined tray and refrigerate for 15 minutes to firm up.
- While crab cakes chill, whisk together mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, and chopped parsley in a small bowl. Season with salt and pepper to taste. Set aside or refrigerate.
- Heat 2 tbsp vegetable oil or clarified butter in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
- Place 4 crab cakes in the pan without overcrowding. Cook for about 4 minutes on the first side until deep golden and crisp. Flip gently and cook another 3-4 minutes on the other side. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining cakes.
- Serve crab cakes hot with zesty remoulade sauce spooned over or alongside. Garnish with extra parsley or lemon wedges if desired.
Notes
Handle crab meat gently to avoid dense cakes. Chill patties before cooking to help them hold shape. Use medium heat to avoid burning crust. Do not overcrowd pan. For gluten-free, substitute panko with almond flour or crushed gluten-free crackers. Remoulade sauce can be made lighter with Greek yogurt and honey. Leftovers can be refrigerated for 2 days or frozen uncooked.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 360
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 24
Keywords: crab cakes, crispy crab cakes, remoulade sauce, appetizer, seafood, easy crab cakes, party food