Fish & Seafood

Crab Cakes

Crab cakes on a platter with Seafood Remoulade in a bowl in the back ground

Delicate and sweet lump crab meat mixed with herbs, scallions, garlic, lemon zest and just enough fillers to bind them, then cooked until golden brown

Whether you make these for a main dish or an appetizer who doesn’t love crab cakes?

Let’s start off with 1 pound of lump crab meat

Now even though the package states that it is picked crab meat I recommend picking through it yourself to feel for any little pesky shell remnants


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Next we will need 2 eggs whisked, 1 cup of panko (Japanese bread crumbs), 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard

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Add these to the crab

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Next we will need 2 scallions chopped, 1 tablespoon of fresh chopped parsley 2 grated garlic cloves and the zest of 1 lemon

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Add these to the crab

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Now it’s time for some seasonings

We will need 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of cayenne pepper (optional) and 1 teaspoon of ground black pepper

Note:  Old Bay seasoning has salt in it which is why we have omitted adding salt into the crab cakes

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Add the seasoning to the crab

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Gently fold all the ingredients together

At this point you can feel if the mixture will hold together or if you need anymore panko to bind it

I like to chill the mixture for 30 minutes to allow the flavors to meld and also make it easier to form the cakes

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While the crab mixture is chillin’, let’s make a Remoulade sauce

Remoulade is a mayo based sauce so you can let your creativity flow here

I’m basically making a jacked up tartar sauce

We will need 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of Old Bay seasoning and 1/2 teaspoon of cayenne pepper (optional)

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Add all of these into a bowl

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Mix to combine and place in the refrigerator to chill

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Now that the crab mixture has had some time to meld we can start forming some cakes

Line a sheet pan with parchment paper and give it a spray of oil

Using a 1/3 measuring cup start scooping out the crab mixture

If your making these for appetizers you can use a smaller measuring cup

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After the mixture has been scooped out gently form them into crab cakes

We were able to get 8 crab cakes out of this mixture

I like to place this back into the refrigerator for at least 15 minutes

This will help them stay together through cooking

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Heat 2 tablespoons of canola oil in a pan over medium heat

I’m using my flat top which allows me to cook all 8 at the same time

If using a pan on the stove top cook the crab cakes in batches so you don’t overcrowd them

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Cook 3-4 minutes and then flip them and cook 3-4 minutes more or until they are golden brown and cooked through

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Remove them from the heat and sprinkle with a pinch of kosher salt

Remember to share with your friends afterall you don’t want to be shellfish!

Serve with the Remoulade Sauce!

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Enjoy!!!

Simply Sundays! ~ Crab Cakes

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

For the crab cakes

1 pound of lump crab meat

2 eggs whisked

1 cup of panko (Japanese bread crumbs)

2 tablespoons of mayonnaise

1 tablespoon of Dijon mustard

1 tablespoon of fresh chopped parsley

2 chopped scallions

2 grated garlic cloves

zest of 1 lemon

1 teaspoon of Old Bay seasoning

1 teaspoon of ground black pepper

1/2 teaspoon of cayenne pepper (optional)

2 tablespoons of canola oil

1 pinch of kosher salt

For the Remoulade

1/2 cup of mayonnaise

2 tablespoons of ketchup

2 tablespoons of chopped pickles (or pickle relish)

1 teaspoon of Old Bay seasoning

1/2 teaspoon of cayenne pepper (optional)

Directions

For the crab cakes

Place the lump crab meat in a large bowl and pick through it to ensure there are no remnants of shell.  To the crab add in 2 whisked eggs, 1 cup of panko (Japanese bread crumbs) 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard

Next add in 1 tablespoon of fresh chopped parsley, 2 chopped scallions, 2 grated garlic cloves and the zest of 1 lemon.  Add 1 teaspoon of Old Bay seasoning, 1 teaspoon of ground black pepper and 1/2 teaspoon of cayenne pepper (optional)

Gently fold all the ingredients together.  Place in the refrigerator for 30 minutes.  Line a sheet pan with parchment paper that has been sprayed with oil

Using a 1/3 measuring cup scoop out the crab mixture onto the parchment paper.  Come back and gently form the mixture into crab cakes.  Chill for 15 minutes

Heat 2 tablespoons of canola oil over medium heat.  Cook the crab cakes for 3-4 minutes then gently flip.  Cook 3-4 minutes more or until golden brown and cooked through

Remove from the heat and sprinkle with a pinch of kosher salt

For the Remoulade 

In a bowl add 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of Old Bay seasoning and 1/2 teaspoon of cayenne pepper (optional)

Mix to combine and chill in the refrigerator

Tools used to make this recipe

Blackstone 28 inch Outdoor Flat Top Griddle

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Reynolds Kitchens Parchment Paper

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

© Simply Sundays 2019
All rights reserved

3 comments on “Crab Cakes

  1. Pingback: Crab Cakes — Simply Sundays! | My Meals are on Wheels

  2. These are fabulous. There was one client for whom I catered regularly, and she often asked for my crab cakes. I’d originally used a Martha Stewart recipe and adapted it slightly. What I loved is that although they were challenging to cook, I liked that they were really moist, not just dry cakes that barely tasted like crab. Love your remoulade!

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