Crab cakes packed with lump crab and just enough crackers and mayonnaise to hold them together, chilled, then pan-fried golden and served with a quick lemon remoulade. Makes 8.
The best crab cakes taste mostly of crab. This recipe uses a full pound of lump crabmeat with only enough crushed saltines, mayonnaise and egg to bind it, seasoned with Dijon, Worcestershire, lemon and seafood seasoning.
Chilling the shaped cakes for half an hour is the step that keeps them from falling apart in the pan. A few minutes per side in butter and oil gives them a crisp golden crust. The tangy remoulade, made with capers and pickles, takes two minutes to stir together.
Ingredients
Crab cakes
1 pound lump crabmeat, picked over for bits of shell
1/3 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
2 green onions, finely chopped
3/4 cup finely crushed saltine crackers (about 18 crackers)
3 tablespoons butter
2 tablespoons vegetable oil
Lemon remoulade
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped capers
1 tablespoon finely chopped dill pickle or pickle relish
1 teaspoon hot sauce
1/4 teaspoon paprika
To make it gluten-free
For the crackers, use gluten-free crackers.
Check the labels on broth, sausages and spice blends too. See all our gluten-free recipes.
Mix the binder. In a large bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, seafood seasoning, lemon juice, parsley and green onions.
Fold in the crab. Add the crabmeat and cracker crumbs and fold gently with a spatula until just combined. Try to keep the lumps of crab whole.
Shape. Divide the mixture into 8 portions, about 1/3 cup each, and shape into patties about 3/4 inch thick. Set them on a parchment-lined plate or sheet pan.
Chill. Cover and refrigerate for at least 30 minutes and up to 1 hour. This firms the cakes so they hold together.
Make the remoulade. Stir together all of the remoulade ingredients and refrigerate until serving.
Fry. Heat the butter and oil in a large nonstick skillet over medium heat until the butter foams. Cook the crab cakes, in batches if needed, for 3 to 4 minutes per side, until deep golden and hot in the center. Turn them gently with a thin spatula.
Serve. Drain briefly on paper towels and serve hot with the remoulade and lemon wedges.
Nutrition per serving (estimated)
630Calories
12 gCarbohydrates
1 gFiber
11 gNet carbs
25 gProtein
53 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Pasteurized lump crabmeat from the refrigerated seafood case works well and is easier to find than fresh.
Mix gently. Overmixing breaks the crab into shreds and makes the cakes pasty.
To bake instead, brush the chilled cakes with melted butter and bake on a parchment-lined sheet at 425°F for 12 to 15 minutes, turning once.
Usually because they were not chilled before cooking, or were turned too early. Chill them for at least 30 minutes and let a crust form before turning.
Can I make crab cakes ahead?
Yes. Shape them and refrigerate, covered, for up to a day. You can also freeze the uncooked cakes on a sheet, then wrap them; cook from frozen over medium-low heat, a few minutes longer per side.
What kind of crab is best for crab cakes?
Lump or jumbo lump blue crab gives the best texture. Backfin is less expensive and works well too.
