Crispy Crab Cakes with Remoulade
Lump crab meat is bound with just enough filler to hold together, then pan-fried until golden and crackly. A tangy Cajun remoulade on the side makes these irresistible as an appetizer or main.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs, divided
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon dijon mustard
- 1 teaspoon old bay seasoning
- 1 tablespoon worcestershire sauce
- 2 tablespoons finely chopped fresh chives
- 1/4 teaspoon kosher salt
- 3 tablespoons vegetable oil, for frying
- 1/2 cup mayonnaise, for remoulade
- 1 tablespoon capers, chopped
- 1 tablespoon dijon mustard, for remoulade
- 1 teaspoon hot sauce
- 1 teaspoon fresh lemon juice
- 1 lemon, cut into wedges for serving
Instructions
- Make the remoulade first by whisking together 1/2 cup mayonnaise, 1 tablespoon chopped capers, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, and 1 teaspoon lemon juice in a small bowl; cover and refrigerate until serving.
- In a large bowl, gently combine 1/4 cup mayonnaise, 1 beaten egg, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay, 1 tablespoon Worcestershire sauce, 2 tablespoons chives, and 1/4 teaspoon salt.
- Add the crab meat and 1/4 cup of the panko breadcrumbs to the bowl, and fold together gently with a rubber spatula, taking care to keep the lumps of crab as intact as possible.
- Divide the mixture into 8 equal portions and gently shape each into a patty about 1 inch thick.
- Spread the remaining 1/4 cup panko breadcrumbs on a plate and lightly press each patty into the crumbs on both sides to coat.
- Place the crab cakes on a parchment-lined plate or tray and refrigerate for at least 30 minutes; this chilling step is essential for helping them hold together while frying.
- Heat 3 tablespoons vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering.
- Working in batches to avoid overcrowding, cook the crab cakes for 3 to 4 minutes per side, until deeply golden brown and crisp on both sides and heated through to an internal temperature of 145 degrees F.
- Transfer the cooked crab cakes to a paper-towel-lined plate to drain briefly.
- Serve warm with a generous spoonful of remoulade and lemon wedges on the side.
Why You'll Love This
- Loaded with lump crab and very little filler
- A crisp golden crust gives way to a tender, delicate interior
- The tangy Cajun remoulade is worth doubling
Chilling the formed patties for at least 30 minutes before frying is what keeps them from falling apart in the hot oil.
Fold the crab meat in gently rather than stirring vigorously; breaking up the lumps too much makes for a denser, less appealing texture.
Nutrition
| Calories | 340 |
| Protein | 22 g |
| Fat | 24 g |
| Carbs | 10 g |
| Fiber | 1 g |
| Sodium | 780 mg |
Estimated per serving
