Ingredients
Equipment
Method
- In a large mixing bowl, whisk together mayonnaise, eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and green onions until smooth and well combined.2 large eggs, ⅓ cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp Old Bay seasoning, 1-2 tsp lemon juice, 2 tbsp parsley, 2 whole green onions
- Add lump crab meat to the bowl and gently fold 10-12 times with a spatula until just combined, preserving visible crab lumps. Add breadcrumbs and fold 3-4 more times until the mixture holds when pressed.1 lb lump crab meat, ½ cup breadcrumbs
- Divide mixture into 8 equal portions and shape into patties about ¾-inch thick. Place on a plate, cover with plastic wrap, and refrigerate for 30 minutes to firm up.
- Heat 2 tablespoons of oil in a nonstick or cast iron skillet over medium heat (325-350°F). Add 4 patties spaced 1 inch apart. Cook 3-4 minutes per side until golden brown and crispy; internal temperature should reach 145°F (63°C).2 tbsp oil
- Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Let rest 2-3 minutes before serving with remoulade sauce on the side.
Notes
- Chill patties for at least 30 minutes before cooking to help them hold their shape and develop a crispy crust.
- Fold crab mixture gently 10-12 times to keep lumps intact and avoid dense cakes.
- Heat the pan to medium (325-350°F) before adding patties to prevent burning and ensure even cooking.