Savory Lump Crab Cakes with very little filler and bursting with flavor are pan-fried in butter to golden perfection.
Lump Crab Cakes
We live in the Midwest where the beef is king. So seafood is a special and kind or rare treat for us, and when we have it, we make sure it's good. These Lump Crab Cakes are moist and soft without a lot of filler, just enough to hold the crab cakes together.
We usually forego the classic remoulade and serve them with my Homemade Tartar Sauce, which is essentially a marriage between the two anyway, with the combination of both sweet and savory pickles and a touch of mustard.
Lump Crab Cakes Recipe
Lump Crab Cakes
Ingredients
The BEST Remoulade for Crab Cakes
- 1 cup mayo
- ⅓ cup ketchup
- ¼ cup Creole mustard
- 2 tablespoons sweet relish
- 1 tablespoon capers rinsed and minced
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce or more to taste
- 1 teaspoon anchovy paste
- 1 tablespoon sugar
- 2 teaspoon Cajun seasoning (I recommend Tony Chachere's)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
Lump Crab Cakes
- 1 pound lump crab meat
- ½ cup bread crumbs
- 3 green onions finely sliced
- ¼ cup mayo
- 1 egg beaten
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry ground mustard
- 1 teaspoon red pepper flakes
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of cayenne pepper
- Flour for dusting
- 3 tablespoons butter for frying
Instructions
Remoulade
- Add all ingredients together in a blender or food processor. Process until combined. Alternately, place ingredients in a bowl and use an immersion blender to combine.
- Cover and chill for at least one hour or until ready to serve.
Crab Cakes
- In a large mixing bowl, add crab, bread crumbs, and green onions. Stir with a fork to combine.
- Add remaining ingredients except butter and flour, and stir again to combine.
- Scoop about ¼ cup of crab mixture to form a ball, and flatten. Transfer to a parchment paper lined baking sheet. Repeat to use all of the remaining crab mixture.
- Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
- Preheat oven to 200°F. Line a baking sheet with parchment paper and place in the oven.
- In a large skillet over medium heat, melt butter. Make sure butter is hot enough before frying. You can test it by adding a pinch of flour. If it bubbles, then it's ready for frying.
- In batches, dust crab cakes with a little flour, then place in the skillet with butter.
- Fry patties in hot butter until golden brown, about 4 minutes per side.
- Place cooked crab cakes carefully in the oven on the baking sheet until ready to serve to keep them warm.
- Serve warm with remoulade.
Notes
-
Baking Instructions: Preheat the oven to 400°F. Place the crabcakes on a baking sheet lined with parchment paper. Bake the crabcakes for 15-18 minutes or until lightly browned. Check out our air fryer version too!
- Make Ahead: Form crab cakes up to 24 hours ahead and keep covered in the fridge. This actually helps the flavors meld together even better!
- Storage: Store cooked crab cakes in an airtight container up to 2 days. Reheat at 350°F until warmed through.
- Freezer Directions: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before frying.
Nutrition
Did you like this Lump Crab Cakes recipe? Find more on my Dinner Ideas and Appetizers boards on Pinterest!
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Holly Hooper says
I need more recipes like this in my back pocket for when it’s a crazy night and we have no groceries and i don’t know what else to make!