Description
Golden, crispy crab cakes made with lump crab meat and served with a tangy remoulade sauce. Perfect as an appetizer or main dish.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning or paprika
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for frying
- Fresh parsley, for garnish
- Lemon wedges, for serving
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
Instructions
- In a large bowl, gently mix crab meat, bread crumbs, mayonnaise, Dijon mustard, seasoning, and egg until just combined.
- Shape the mixture into 6–8 patties and refrigerate for 20–30 minutes to help them firm up.
- Heat oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side until golden and crisp. Drain on paper towels.
- For the remoulade, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, paprika, and cayenne in a small bowl. Season with salt and pepper.
- Serve crab cakes warm with remoulade sauce, parsley, and lemon wedges.
Notes
For a lighter version, bake at 400°F for 15–18 minutes instead of frying. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American