Description
Golden crispy crab cakes packed with sweet lump crab meat, fresh herbs, bold spices, and served with a creamy zesty remoulade sauce.
Ingredients
Scale
- 1 lb lump crab meat
- 1/2 cup red bell pepper (finely diced)
- 1/2 cup green onions (chopped)
- 1/4 cup fresh parsley (chopped)
- 3 cloves garlic (minced)
- 1 large egg (beaten)
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp Old Bay seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 cup Panko breadcrumbs
- 1/4 cup extra Panko breadcrumbs
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 cup mayonnaise (for remoulade)
- 2 tbsp Dijon mustard (for remoulade)
- 1 tbsp hot sauce (for remoulade)
- 1 tbsp lemon juice (for remoulade)
- 1 tsp Old Bay seasoning (for remoulade)
- 1 tsp paprika (for remoulade)
- 1 clove garlic (minced for remoulade)
- 1 tbsp capers (chopped)
Instructions
- Check the crab meat carefully for shell fragments and pat dry.
- Whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, lemon zest, and all seasonings in a large bowl.
- Add red bell pepper, green onions, parsley, garlic, and Panko breadcrumbs.
- Gently fold in the crab meat until just combined.
- Shape the mixture into 8 crab cakes.
- Coat lightly with the remaining Panko breadcrumbs.
- Place the crab cakes on a parchment-lined tray and refrigerate for at least 30 minutes.
- Heat butter and olive oil in a skillet over medium-high heat.
- Pan-fry the crab cakes for 4 to 5 minutes per side until golden brown and crispy.
- Whisk together all remoulade sauce ingredients until creamy.
- Serve the crab cakes hot with remoulade sauce and fresh lemon wedges.
Notes
Handle the crab mixture gently to keep the lump crab meat intact. Chilling the patties before frying helps them stay together and develop a crisp crust.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 crab cake
- Calories: 280
- Sugar: 2g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg