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Classic Crab Cakes with Remoulade

Classic crab cakes with remoulade are gently folded into tender, lump-filled patties, then pan-fried until golden brown and 160°F in the center. Serve them warm with a tangy, chilled sauce made with Dijon mustard, capers, dill pickle, and hot sauce.
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Prep Time 20 minutes
Cook Time 16 minutes
chilling and resting 32 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the crab cakes and remoulade
  • 0.75 cup mayonnaise divided (1/4 cup for the crab cakes and 1/2 cup for the remoulade)
For the crab cakes
  • 1 lb crabmeat lump, picked over for shell fragments
  • 1 egg large
  • 0.33 cup saltine cracker crumbs finely crushed
  • 1 tbsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp parsley fresh, chopped
  • 0.25 cup neutral oil divided
  • 2 tbsp unsalted butter divided
For the remoulade
  • 1 tbsp Dijon mustard
  • 1 tbsp capers finely chopped
  • 1 tbsp dill pickle finely chopped
  • 1 tsp hot sauce
  • 1 tsp lemon juice
  • 0.25 tsp paprika

Equipment

  • 1 12-inch skillet

Method
 

Make the crab cakes
  1. In a medium bowl, whisk 1/4 cup of the mayonnaise with the egg, cracker crumbs, Worcestershire sauce, Old Bay seasoning, and parsley until combined.
  2. Gently fold in the crabmeat just until combined, keeping the lumps as intact as possible.
  3. Form the mixture into 8 patties about 2 1/2 inches wide and 1/2 inch thick.
  4. Cover and refrigerate the patties for 30 minutes.
Make the remoulade
  1. In a small bowl, stir together the remaining 1/2 cup mayonnaise, Dijon mustard, capers, pickle, hot sauce, lemon juice, and paprika.
  2. Cover and refrigerate the remoulade for at least 15 minutes.
Cook the crab cakes
  1. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a 12-inch skillet over medium heat; when the butter foams, add 4 crab cakes.
  2. Cook the crab cakes for 3 to 4 minutes per side, until golden brown and 160°F in the center.
  3. Transfer the cakes to a plate, add the remaining oil and butter to the skillet, and add the remaining cakes.
  4. Cook the remaining cakes for 3 to 4 minutes per side, until golden brown and 160°F in the center.
  5. Let the crab cakes rest for 2 minutes, then serve warm with the remoulade.

Notes

Fold the crabmeat gently to keep the lumps intact. Refrigerate leftover crab cakes and remoulade for up to 2 days; cooked crab cakes can be frozen for up to 2 months. For a gluten-free option, use finely crushed gluten-free crackers in place of the saltine crumbs.