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Crab Cakes on a plate with lemon wedges. Sauce and a glass of wine beside. Fork for eating.
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Crab Cakes

These Crab Cakes will blow your mind! Unlike what you get at restaurants, these are packed to the brim with crab and have a great flavor. This is the perfect appetizer or dinner!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: seafood recipe
Servings: 4 crab cakes
Author: Lisa Longley

Ingredients

Crab Cakes

  • 1/4 cup panko breadcrumbs (12.5 grams)
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay Seasoning
  • 1/4 teaspoon Worcestershire sauce
  • 1 egg whisked
  • 1/2 teaspoon kosher salt (if using table salt use 1/4 teaspoon)
  • 12.75 ounces lump crab meat (361.45 grams) drained and picked through for shells (see note)

Remoulade Sauce

  • 1/2 cup light mayonnaise (113 grams)
  • 1 teaspoon dill pickle relish
  • 1 teaspoon granulated sugar
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1 garlic clove minced

Instructions

Crab Cakes

  • Mix together the panko breadcrumbs, mayonnaise, mustard, Old Bay, Worcestershire sauce, egg, salt, and crab meat.
    1/4 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Old Bay Seasoning, 1/4 teaspoon Worcestershire sauce, 1 egg, 1/2 teaspoon kosher salt, 12.75 ounces lump crab meat
  • Form the mixture into 4 patties that are approximately 1 inch thick and 3 inches in diameter. Place onto a wax paper-lined plate. Place in the freezer for 30 minutes.
  • Preheat your broiler. Line a rimmed baking sheet with aluminum foil and brush it liberally with vegetable oil.
  • Place the crab cakes on the prepared baking sheet. Place on the middle rack of the oven and broil for 10 minutes. Serve with remoulade sauce.

Remoulade Sauce

  • While the crab cakes cook, whisk together the ingredients for the sauce.
    1/2 cup light mayonnaise, 1 teaspoon dill pickle relish, 1 teaspoon granulated sugar, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, 1/2 teaspoon white vinegar

Notes

You need 12.75 ounces lump crab meat for this recipe. This is the dry weight after it has been drained. This typically translates to 18 ounces of canned crab meat.