Lump Crab Cakes

A wooden spoon drizzling homemade remoulade on top of a lump crab cake on a black plate next to lemon wedges and fresh parsley.

Tender, buttery Lump Crab Cakes made with real sweet lump crab meat, simple seasonings, and a quick pan-fry. Restaurant quality seafood, made at home!

Course Appetizer, Main

Cuisine American

Keyword Lump Crab Cakes

Prep Time 15

Cook Time 15

Total Time 30

Servings crab cakes

Calories 266kcal

Author Michelle

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.

Video

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