Ingredients
Scale
- 1 lb lump crab meat
- 1/2 cup Panko bread crumbs (gluten-free option available)
- 1 large egg
- 3 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp fresh minced parsley
- Zest of 1/2 lemon
- Juice of 1 small lemon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2–3 tbsp canola oil for cooking
- Remoulade Ingredients:
- 1/2 cup mayonnaise
- 1 tbsp spicy mustard
- 2 tsp lemon juice
- 1 tsp pickle juice (preferably from sweet pickles)
- 1 tsp horseradish
- 1 garlic clove, minced
- 2 tsp paprika
- 1 tsp Cajun seasoning
Instructions
- Inspect lump crab meat for shells.
- Whisk together all ingredients except crab meat.
- Gently fold in crab meat until combined.
- Form the mixture into patties and refrigerate for 30 minutes.
- Heat oil in a skillet and pan-fry until golden brown on both sides.
- For baking, arrange on a baking sheet and bake at 425°F for 15-20 minutes.
- Optionally, air-fry at 375°F for 10-12 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality crab meat for optimal flavor.
Chill the crab cakes before cooking for better texture.
Cook in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 10-20 minutes
- Category: Seafood
- Method: Pan-fried, Baked, Air-fried
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 85mg