Variation
Air Fryer: Spray with oil and cook at 400 F for 10-12 minutes.
Appetizers · Seafood · Dinner · American
Crab Cakes With Zesty Remoulade
Learn how to make restaurant-quality crab cakes with jumbo lump meat, minimal filler, and a zesty remoulade sauce for the perfect summer appetizer.
Prep
20 min
Cook
10 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Build the Base
- 1
Mix Wet Ingredients
In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire sauce, and Old Bay.
Tip: Whisk until completely smooth before adding the solids to ensure even seasoning.
- 2
Fold in Crab
Gently fold in the crab meat, panko, and parsley using a rubber spatula.
Tip: Avoid over-mixing or you will break the beautiful large lumps of crab meat.
Chill and Form
- 1
Shape the Cakes
Divide the mixture into 8 equal portions and shape into thick patties.
Tip: If the mixture feels too loose, refrigerate it for 30 minutes before shaping.
How to Make Crab Cakes With Zesty Remoulade
Total time: 30 min · Yields 4 servings
- 1
Prepare the Zesty Remoulade
In a small bowl, combine all remoulade ingredients. Whisk until creamy and well incorporated, then cover and refrigerate until serving to allow flavors to meld.
- 2
Shape the Patties
Form the crab mixture into 8 patties about 1 inch thick. Place them on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to help them hold their shape during frying.
- 3
Heat the Pan
In a large cast iron or non-stick skillet, heat the butter and oil over medium heat until the butter foam subsides and the oil shimmers.
- 4
Sear the Cakes
Carefully place the cakes in the skillet. Cook for 4 to 5 minutes per side until deeply golden brown and heated through to an internal temperature of 145 F.
- 5
Drain and Serve
Transfer the finished cakes to a paper-towel-lined plate for 1 minute to remove excess oil. Serve immediately while hot and crispy.
Chef's Tips
- Always check your crab meat for small cartilage fragments before mixing.
- Do not crowd the pan; cook in two batches if necessary to maintain a high heat for a better crust.
- Use a fish spatula for flipping to prevent the delicate cakes from breaking.
What to Serve with Crab Cakes With Zesty Remoulade
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as an appetizer with lemon wedges
- Place atop a bed of mixed greens for a light lunch
- Serve on toasted brioche buns for gourmet sliders
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy: Add a finely minced jalapeno to the crab mixture.
Variation
Gluten-Free: Replace panko with crushed gluten-free crackers or almond flour.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat in a skillet or oven at 350 F to maintain crispness; avoid the microwave.
Further reading
Frequently asked questions
Why do my crab cakes fall apart?
Crab cakes usually fall apart because there isn't enough binder or the mixture wasn't chilled. Chilling the patties for 30 minutes before cooking is essential for setting the proteins.
Can I use canned crab meat for crab cakes?
Yes, but for the best results, use refrigerated 'Lump' or 'Jumbo Lump' crab meat rather than shelf-stable canned crab, which has a much finer texture and less flavor.
Is it better to bake or fry crab cakes?
Pan-frying in a mixture of butter and oil provides a superior golden crust and flavor. However, baking at 400 F is a healthier alternative that still yields good results.
What is the best sauce for crab cakes?
A classic zesty remoulade or a simple tartar sauce are the traditional choices. The acidity in these sauces balances the rich, sweet flavor of the crab.
How do I know when the cakes are finished cooking?
They should be golden brown on both sides and reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
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