These classic Maryland style crab cakes feature jumbo lump crab meat, lemon, parsley, a little filler to keep them together and a touch of spice from cayenne pepper.
Check every lump of meat by carefully feeling around for any leftover shell fragments. You don’t need to break it apart, just check around the lumps.
Mix all ingredients for crab cakes except for the crab meat in a bowl and whisk well.
Add crab meat and mix it well. Break up some of the lumps and leave others in chunks.
Use an ice cream scoop to spoon out equal amounts of crab mixture. Shape the patties but don’t press them tight, just enough to form the shape of a patty.
Preheat the pan first over medium to medium-high heat and add the oil.
Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per side.
Mix all the ingredients for Remoulade sauce and serve it on the side of crab cakes.
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Notes
Best Crab Meat: If possible, use jumbo lump crab meat that is refrigerated or fresh. This will give you truly a superior taste because it’s taken out of the largest muscle and kept in tact. This meat is white in color, looks like lumps of meat (hence the name), and has the best flavor. It is also the most expensive option.
Gluten Free:Gluten-free bread crumbs are a perfect substitution for Panko because it also tends to be light and airy in texture.
Storing: Make sure to store cooked crab cakes in an air-tight food storage container, in the refrigerator. Properly stored, they should last 3-4 days.
Reheating: it’s best to reheat them in a cooking pan, on stove-top, over medium to medium-low heat. Preheat the pan fist and add a little oil if needed. Reheat crab cakes for a couple of minutes on each side, just until heated through.
Freezing: it’s best to freeze crab cakes before cooking. Mix and shape the patties as instructed in the recipe. Place them on a parchment paper covered cutting board and freeze for 2 hours (set a timer so you don’t forget!) Wrap individual frozen crab cakes in plastic wrap and then, place them into a freezer zip-top bag or a freezer storage container that is air-tight. Label and date the container and freeze for 2-3 months.