Crab Cake Recipe

Gorgeous crab cakes scattered with lemon wedges and remoulade sauce ready to serve

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!

Course Appetizer, Main Course

Cuisine American, Cajun/Creole

Keyword crab, crab cake, crab cake recipe, maryland, seafood, seafood recipes

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time in Refrigerator 30 minutes

Total Time 55 minutes

Servings servings

Calories 280kcal

Author Jocelyn Delk Adams of Grandbaby Cakes

Ingredients

1/4 cup mayonnaise up to 1/3 cup if you need more binder
2 large egg yolks
1 tbsp chopped parsley
1 tbsp dijon mustard
1 tsp fresh lemon juice
1 tsp Old Bay seasoning
1/4 tsp cayenne pepper can go up to 1/2 tsp if you want more spice
2 lbs fresh crabmeat drained, flaked and all cartilage removed
3/4 cup plain panko breadcrumbs
1 tbsp oil canola, vegetable or olive oil is best
1 tbsp butter

Instructions

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.

Notes

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.

Nutrition