Pan-Seared Crab Cakes with Homemade Remoulade
Dive into these delectable Pan-Seared Crab Cakes, where a golden, crispy crust gives way to a succulent, buttery interior filled with generous chunks of fresh crab meat. Paired with a zesty homemade remoulade, these cakes are the ultimate treat for a sunny evening or a romantic meal at home. Get ready to impress your taste buds and your dinner guests alike!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tbsp lemon juice (15 ml)
- 1½ tsp Old Bay Lemon & Herb (7.5 ml)
- Fresh parsleyoptional
🥩Meat & Seafood(1)
- 16 oz lump crab meat (454 g)
🥛Dairy & Eggs(1)
- 1 egg
🧂Spices & Seasonings(1)
- s & p
🍯Sauces & Condiments(2)
- 1 tsp Dijon mustard (5 ml)
- 1 tsp Texas Pete Hot Sauce (5 ml)
📦Other(2)
- ⅓ cup mayo (79.9 ml)
- 12 crushed Ritz crackers
👨🍳 Instructions
- 1
Mix all ingredients together.
- 2
Form into patties and chill for 20–30 minutes.
- 3
Sear for 3–4 minutes per side.
- 4
Finish in a 400°F oven for 8–10 minutes.
- 5
Serve with homemade remoulade and lemon wedges.
💡 Pro Tips
- ✓Chill formed crab cake patties for a full 20-30 minutes at 35-38°F before searing, as this firms the mayonnaise-based binder so the fat solidifies and holds the delicate lump crab together, preventing the cakes from breaking apart during the flip.timing20-30 minutes at 35-38°F
- ✓Use panko breadcrumbs at no more than 15-20% of total mixture weight rather than standard breadcrumbs, since panko's larger, drier flakes absorb less moisture and create air pockets that preserve a light, tender interior instead of a dense, bready one.ingredient15-20% by weight
- ✓Sear the crab cakes in a stainless or cast iron pan with clarified butter or a neutral oil with a smoke point above 400°F, since regular butter's milk solids will burn before the Maillard crust fully develops at your 3-4 minute searing time.equipmentsmoke point above 400°F
- ✓After searing, transfer immediately to a 400°F oven for 8-10 minutes to finish carryover cooking gently, since crab meat is already cooked and only needs to reach 145°F internal temperature without the direct high heat that would toughen its proteins.timing145°F internal temperature
- ✓Make the remoulade at least 1 hour before serving and refrigerate, as the acid from lemon juice or vinegar needs time to fully hydrate and mellow raw garlic or shallot, allowing the emulsified sauce's flavors to meld rather than tasting sharp and disjointed.timing1 hour minimum rest
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Pan-Seared Crab Cakes with Homemade Remoulade
Dive into these delectable Pan-Seared Crab Cakes, where a golden, crispy crust gives way to a succulent, buttery interior filled with generous chunks of fresh crab meat. Paired with a zesty homemade remoulade, these cakes are the ultimate treat for a sunny evening or a romantic meal at home. Get ready to impress your taste buds and your dinner guests alike!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tbsp lemon juice (15 ml)
- 1½ tsp Old Bay Lemon & Herb (7.5 ml)
- Fresh parsleyoptional
🥩Meat & Seafood(1)
- 16 oz lump crab meat (454 g)
🥛Dairy & Eggs(1)
- 1 egg
🧂Spices & Seasonings(1)
- s & p
🍯Sauces & Condiments(2)
- 1 tsp Dijon mustard (5 ml)
- 1 tsp Texas Pete Hot Sauce (5 ml)
📦Other(2)
- ⅓ cup mayo (79.9 ml)
- 12 crushed Ritz crackers
👨🍳 Instructions
- 1
Mix all ingredients together.
- 2
Form into patties and chill for 20–30 minutes.
- 3
Sear for 3–4 minutes per side.
- 4
Finish in a 400°F oven for 8–10 minutes.
- 5
Serve with homemade remoulade and lemon wedges.
💡 Pro Tips
- ✓Chill formed crab cake patties for a full 20-30 minutes at 35-38°F before searing, as this firms the mayonnaise-based binder so the fat solidifies and holds the delicate lump crab together, preventing the cakes from breaking apart during the flip.timing20-30 minutes at 35-38°F
- ✓Use panko breadcrumbs at no more than 15-20% of total mixture weight rather than standard breadcrumbs, since panko's larger, drier flakes absorb less moisture and create air pockets that preserve a light, tender interior instead of a dense, bready one.ingredient15-20% by weight
- ✓Sear the crab cakes in a stainless or cast iron pan with clarified butter or a neutral oil with a smoke point above 400°F, since regular butter's milk solids will burn before the Maillard crust fully develops at your 3-4 minute searing time.equipmentsmoke point above 400°F
- ✓After searing, transfer immediately to a 400°F oven for 8-10 minutes to finish carryover cooking gently, since crab meat is already cooked and only needs to reach 145°F internal temperature without the direct high heat that would toughen its proteins.timing145°F internal temperature
- ✓Make the remoulade at least 1 hour before serving and refrigerate, as the acid from lemon juice or vinegar needs time to fully hydrate and mellow raw garlic or shallot, allowing the emulsified sauce's flavors to meld rather than tasting sharp and disjointed.timing1 hour minimum rest