Creamy & Crispy Crab Cake Recipe

• total time: 1 hour 10 minutes

Ingredients

1 lb lump crab meat (picked over for shells)

1/3 cup mayo

1 large egg

2 teaspoons Dijon

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon old bay

3/4 cup panko crumbs plus more for coating

2 tablespoons parsley

Lemon zest

2 tablespoons parsley, finely chopped

2 tablespoons butter

2 tablespoons neutral oil

Remoulade Sauce

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon finely chopped capers

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 teaspoon hot sauce (like Tabasco, optional)

1 small garlic clove, finely minced or grated

Salt and black pepper, to taste

Directions

In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.

Whisk in the egg until fully incorporated.

Gently fold in the lump crab meat, making sure not to break up the chunks too much.

Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined. The mixture should be slightly wet but hold together.

Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior. Place on a pan with parchment paper and stick them in the freezer for 30-60 minutes.

Heat butter and oil in a skillet over medium heat. Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.

Let rest for a minute before serving.

Remoulade Sauce

In a small bowl, whisk together the mayonnaise, both mustards, and lemon juice.

Stir in the capers, pickles, parsley, Worcestershire sauce, paprika, Old Bay, and hot sauce (if using).

Mix in the garlic and season with salt and black pepper to taste.

Let the remoulade sit for at least 15-20 minutes in the fridge to allow the flavors to develop.