This authentic Crab Cake recipe is packed with flaky fresh crab meat, just a little panko texture, and flavorful citrus, dijon and Old Bay seasoning with a hint of spice. This is the best you will try and it will keep you coming back time and time again!
1/4cupmayonnaiseup to 1/3 cup if you need more binder
2large egg yolks
1tspfresh lemon juice
1tspOld Bay seasoning
1/4tspcayenne peppercan go up to 1/2 tsp if you want more spice
2lbsfresh crabmeatdrained, flaked and all cartilage removed
3/4cupplain panko breadcrumbs
1tbspoilcanola, vegetable or olive oil is best
In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined.
Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.
Add butter and olive oil to the skillet over medium heat.
Cook crab cakes for 4-5 minutes on each side until golden brown.
Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.
If possible, always buy fresh or frozen crab meat rather than canned. Canned options are typically flavorless and rubbery. My favorite brand is Pontchartrain which I find at Whole Foods. It is fresh and delicious. I get their lump crab.