These crispy pan-fried lump meat crab cakes are loaded with crab flavor and little filler. Then, they're topped with a bright and tangy Louisiana-style remoulade sauce.
1/4teaspoon black pepperpreferably freshly cracked
1poundlump crab meatpicked over for shells
2/3cuppanko bread crumbs
2tablespoonscanola oil
lemon wedgesfor serving
Instructions
Remoulade Sauce
Add all ingredients to a bowl and whisk until well combined.
Cover and chill until ready to serve.
Crab Cakes
Whisk together mayo, egg, mustard, old bay, dill, celery, green onion, salt, and pepper.
Add the crab meat and panko. Gently toss to combine trying not to break up the pieces of crab meat.
Divide into 8 equal parts, about 1/3 cup each. Gently press into 3/4-inch thick patties. Place the patties on a plate or baking sheet and chill for at least 30 minutes.
Heat 1 tablespoon of oil over medium-high heat.
Cook four crab cakes for 4 to 5 minutes on each side or until well-browned and cooked through. Transfer to a paper towel-lined plate or a wire rack. Add another tablespoon of oil and cook the other four crab cakes.
Serve warm with the remoulade sauce and lemon wedges.
Notes
Store crab cakes in an airtight container in the fridge for 2 to 3 days.