Crab Cakes

My husband had to be near the computer for work on New Year’s Eve so we decided to stay home. I wanted to make something simple and tasty but kind of “fancy”. Crab cakes fit the bill and were a hit. I cooked up a bit of white rice with shallot and threw together a faux Remoulade sauce.
Crab Cakes with rice and faux Remoulade sauce

This recipe was emailed to me back in 2001 by a friend. I’ve replaced a couple of ingredients and adjusted the amounts to suit my preferences.

Crab Cakes
Servings: 4
Prep time: 10 minutes
Total time: 60 minutes


  • 2 eggs
  • 1 tsp. Worcestershire sauce
  • 1 heaping tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/4 tsp. ground chipotle pepper
  • 1 lb. lump crab meat (see note), drained and checked for shell bits
  • 1/3 cup mayonnaise
  • 1 large shallot, finely chopped (about ~1/4 cup)
  • 1 1/2 cup panko bread crumbs (divided)
  • 2 Tbsp. unsalted butter
  • 1/4 cup vegetable oil
  • 1 lemon, cut into 4 wedges


  1. Preheat oven to 200°F. Line a baking sheet with parchment.
  2. In a large bowl beat together the eggs, Worcestershire, mustard, salt and peppers. Add the crab, mayo, shallot and 1/2 cup of panko. Mix with a spatula until thoroughly combined. Cover bowl with plastic wrap and refrigerate for 15 minutes.
  3. Place the remaining panko in a shallow dish, such as a pie pan. Form the crab mixture into 8 patties and coat with panko. Place patties on a plate, cover with plastic wrap and, again, refrigerate for 15 minutes.
  4. In a large skillet melt 1 tablespoon butter and 2 tablespoons oil over medium low heat. Add 4 crab cakes to the skillet and cook until golden brown and crisp, about 2 minutes per side. Transfer to the parchment lined baking sheet and stash in the oven while you cook the remaining crab cakes using the remaining butter and oil.
  5. Serve with a green salad or white rice. Garnish with lemon wedges.

For the crab meat I used a 50/50 mix of Phillips Premium Crab “Jumbo” and Phillips Premium “Back fin Lump”. Using the back fin crab helped reduces the overall cost of the crab, the most expensive ingredients in the dish. I don’t feel that the crab cakes were any less delicious even though I didn’t use the Jumbo crab for the whole thing. Phillips Premium was America’s Test Kitchen’s top rated crab meat and for these you want to the best you can find. Thankfully the Phillips website has a “Where to Buy” feature which saved me from driving from store to store. I found it locally at Price Chopper.

I used 2 scoops from a #20 disher to portion out the patties.

You can make these a day in advance and refrigerate overnight. Just skip step 1 (preheating the oven), make the patties and cover completely with plastic wrap.

For the faux Remoulade sauce I mixed equal parts mayonnaise and store-bought chili sauce (think spicy ketchup) with prepared horseradish, Dijon mustard and a dash or two of Worcestershire sauce.

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