Crab Cakes
Golden-crisp crab cakes with tender, sweet crab inside and a bright lemon-herb remoulade—simple techniques let the crab shine. Pan-seared for a brown crust and finished with a tangy sauce to lift each bite.
1 lb lump crab meat, picked over for shells
½ cup panko breadcrumbs
¼ cup mayonnaise, for binding the cakes
⅓ cup mayonnaise, for remoulade
1 tbsp dijon mustard
1 egg, lightly beaten
2 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 lemon, zest and 1 tbsp juice
1 tsp old bay seasoning
¾ tsp salt
½ tsp black pepper, freshly ground
1 tsp hot sauce, for remoulade
1 tbsp butter
1 tbsp olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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