Mains
Golden Lump Crab Cakes with Remoulade
Sweet lump crabmeat is barely bound and pan-seared into a crisp golden crust, served alongside a tangy homemade remoulade sauce.
The secret to a good crab cake is restraint, letting the crab stay the star instead of drowning it in filler. Ours uses just enough egg and cracker crumb to hold together, then gets a hard sear in butter for a crust that shatters at the first bite.
Ingredients
- 1 pound lump crabmeat, picked over
- 1/3 cup finely crushed saltine crackers
- 1 egg, beaten
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 3 tablespoons butter, for frying
- 1/2 cup mayonnaise, for remoulade
- 1 tablespoon capers, chopped
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce
- 1 clove garlic, minced
Instructions
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1
Mix the crab cakesIn a large bowl, gently fold the crabmeat with the cracker crumbs, egg, mayonnaise, mustard, Old Bay, parsley, and lemon juice, being careful not to break up the lumps.
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2
Chill to firm upShape the mixture into 8 patties, place on a parchment-lined tray, and refrigerate for at least 30 minutes so they hold together in the pan.
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3
Make the remouladeWhisk together the mayonnaise, capers, pickle relish, hot sauce, and garlic in a small bowl, then refrigerate until ready to serve.
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4
Heat the skilletMelt the butter in a large nonstick skillet over medium heat until foaming.
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5
Sear the cakesCook the crab cakes for 3 to 4 minutes per side, without pressing down, until a deep golden crust forms and they're warmed through.
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6
Drain brieflyTransfer to a paper towel-lined plate for a minute to catch any excess butter.
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7
ServePlate the crab cakes warm with a generous spoonful of remoulade and a lemon wedge on the side.
Okra & Oak Tip
Handle the crab mixture as little as possible when shaping the patties to keep the lumps intact for the best texture.
Storage
Store cooked crab cakes in the fridge for up to 2 days and reheat gently in a skillet over low heat to preserve the crust.
Frequently Asked Questions
Yes, bake at 400°F on a greased sheet for about 15 minutes, flipping halfway, though the crust will be slightly less crisp.
Jumbo lump or backfin crabmeat both work well; just avoid claw meat, which is stringier and less delicate.
Nutrition
Per serving. Values are estimates.
320
Calories
22g
Protein
9g
Carbs
22g
Fat
