Creamy & Crispy Crab Cake

A really flavorful, creamy, bright, crunchy crab cake recipe perfect for spring and summer, amazing when paired with fresh vegetables, salad, or just on bread covered in hollandaise sauce.

By @ameliaisnotachef

Original recipe source

Creamy & Crispy Crab Cake

Cook time: 45 minutes

Servings: 6

Ingredients

  • 0.33 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 0 teaspoon salt
  • 0 teaspoon black pepper
  • 1 egg
  • 1 lb lump crab meat
  • 0.75 cup panko breadcrumbs
  • 0 lemon zest
  • 2 tablespoons parsley finely chopped
  • 0 cup panko breadcrumbs for coating
  • 0 parchment paper
  • 2 tablespoons butter
  • 2 tablespoons neutral oil
  • 0.5 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon capers finely chopped
  • 0 parsley finely chopped
  • 1 teaspoon Worcestershire sauce
  • 0 teaspoon paprika
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon hot sauce optional
  • 1 garlic finely minced or grated
  • 0 teaspoon salt
  • 0 teaspoon black pepper

Instructions

  1. In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Season with salt and black pepper.
  2. Whisk the egg into the mixture until fully incorporated.
  3. Gently fold in the lump crab meat, ensuring the chunks remain mostly intact.
  4. Add the panko breadcrumbs, lemon zest, and parsley to the mixture. Fold gently until just combined.
  5. Shape the mixture into 6 patties, about ¾-inch thick, and coat each lightly with more panko for a crispy exterior. Freeze on a pan with parchment paper for 30-60 minutes.
  6. Heat butter and neutral oil in a skillet over medium heat. Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
  7. Let the crab cakes rest for a minute before serving. Pair with the prepared remoulade sauce.
  8. Prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, and lemon juice in a small bowl.
  9. Stir in the capers, parsley, Worcestershire sauce, paprika, Old Bay seasoning, hot sauce, and garlic. Season with salt and black pepper to taste.
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