Crab Cakes

5 from 2 votes

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 Time5

Cook Time8

Freezing Time30

Total Time43

Servings: servings

Calories: 260kcal

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)
2 tablespoons canola oil

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 four patties that are approximately one inch thick and three inches in diameter. Place onto a wax paper-lined plate. Place in the freezer for 30 minutes.
Heat the oil in a heavy bottomed skillet over medium heat. Carefully add the crab cakes and fry for four minutes. Gently flip the crab cakes and fry for four more minutes. Remove from the skillet and serve warm with remoulade sauce.

Remoulade Sauce

While the crab cakes are in the freezer, whisk together the ingredients for the sauce. Serve the sauce on the side or with a dollop on top.
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.

Please note that the nutritional information is for one crab cake and a fourth of the sauce.

Nutrition