Description
Golden, crispy crab cakes packed with lump crab meat, Old Bay seasoning, and fresh parsley, pan-fried to perfection and served with a tangy homemade Cajun remoulade.
Ingredients
Crab Cakes:
- 1 lb (454g) lump crab meat, picked over for shells
- 1 cup (60g) panko breadcrumbs
- 1/4 cup (60ml) mayonnaise
- 1 large egg (50g), beaten
- 1 tbsp (15g) Dijon mustard
- 1.5 tsp (4g) Old Bay seasoning
- 2 tbsp (8g) fresh parsley, chopped
- 2 tbsp (28g) unsalted butter
- 2 tbsp (30ml) vegetable oil
Cajun Remoulade:
- 1/2 cup (120ml) mayonnaise
- 1 tbsp (15g) ketchup
- 1 tsp (3g) Cajun seasoning
Instructions
- In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, and fresh parsley, being careful not to break up the crab meat too much.
- Form the mixture into 6-8 evenly sized patties and place on a parchment-lined tray.
- Refrigerate the patties for at least 30 minutes to help them hold their shape while cooking.
- While the crab cakes chill, whisk together the mayonnaise, ketchup, and Cajun seasoning in a small bowl to make the remoulade. Refrigerate until ready to serve.
- Heat the butter and vegetable oil together in a large skillet over medium heat.
- Cook the crab cakes for 3-4 minutes per side, until golden brown and heated through.
- Serve warm with the Cajun remoulade on the side for dipping.
Notes
- Chill the formed crab cakes before cooking to help them hold together in the skillet.
- Handle the crab meat gently to keep nice large lumps intact for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour