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January 24, 2023 · Leave a Comment

Crab Cakes

Meals· Recipes

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We love a good crab cake. My favorite crab cakes are the ones that really showcase the meatiness of the crab. This simple recipe is easy enough for a weeknight and delicious enough for comfort food on a rainy Sunday.

Crab Cakes
Homemade Crab Cakes

I use green onions because they are slightly milder and have a less overpowering flavor. The panko adds a little bit of light crunch without making these crab cakes too bread-y and taking away from the texture. Depending on how you like your crab cakes, you can add more or less bread crumbs for more of a solid texture.

Use one deep pan to cook the vegetables and use the same pan for frying crab cakes to make cleanup even easier. I also like to make a large batch of these and freeze some for an easy weeknight meal in the future. [Pro tip: I find the best deals on crab to be at Costco. I buy the 16 oz container and double the recipe below.]

crab cakes frying
Pan-fry crab cakes

We usually serve with a side of mac and cheese and broccoli for no reason other than it just seems to go together. It’s the ultimate comfort food!

Crab Cakes with a side of mac and cheese with broccoli
Print

Crab Cakes

Ingredients

  • 4 tablespoons unsalted butter divided
  • 4 tablespoons olive oil divided
  • 3/4 cup green onion chopped small (white and green parts)
  • 3/4 cup small diced celery 2 stalks
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 pound lump crabmeat drained and picked to remove shells
  • 1 lemon zested
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne
  • 1/2 cup panko bread crumbs
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 large eggs lightly beaten

Remoulade Sauce

  • 4 tbsp lemon juice
  • 1/4 cup mayonnaise
  • 2 tbsp dijon mustard
  • 1 tbsp sriracha
  • 1/2 tsp paprika
  • 1 pinch salt and pepper, to taste

Instructions

  1. Heat 2 Tbsp butter and 2 tbsp of olive oil on medium heat in medium sauce pan. Saute green onion, celery, and parsley until softened, about 5 minutes. Add Worcestershire and hot sauce and cook for 1 minute more. Let cool.

  2. Combine remaining ingredients in a bowl and mix well. Add cooked vegetables. Refrigerate for about 30 minutes.

  3. Shape crab mixture into 6 patties.

  4. Heat remaining oil and butter in a saucepan on medium-high heat. Add crab cakes and cook about 5 minutes each side until lightly browned and internal temperature reached 165.

  5. Add to plate lined with paper towel. Serve warm.

For remoulade

  1. Combine all ingredients with a whisk.

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About Jai

JaiI'm a foodie, traveler, and just-for-fun blogger living outside of Manhattan enjoying the food, fun, and chaos that life brings.

For more about me, click here.

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