| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 large egg
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons seafood seasoning, such as Old Bay
- 1 teaspoon Dijon mustard
- 1 lemon, zested, plus lemon wedges, for serving
- 1 pound lump crabmeat
- 1/2 cup panko breadcrumbs
- 2 tablespoons salted butter, melted, plus more for greasing the baking sheet
- 5-Ingredient Remoulade, recipe follows
- 1 cup mayonnaise
- 1 tablespoon capers, drained and chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lemon
Instructions
- In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
- Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
- Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 707 |
| Total Fat | 64 g |
| Saturated Fat | 13 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 200 mg |
| Sodium | 1196 mg |
Reviews
I like the simplicity of this recipe. You can whip it up quickly! It’s very basic. I used greek yogurt instead of mayo in the remoulade. I could eat the whole batch by myself. : )
These were amazing. Hubby said they rivaled his favorite restaurant. Super easy and quick!
I agree with Lisa to reduce to only one egg. Also the vegetables add a lot of moisture so either cook most of the liquid out or reduce the amount of celery.
It was a little bland but once I made my Old Bay Hot Sauce remoulade….absolute perfection! Even my husband, who was born and raised on the eastern shore of Maryland, ate 3 of them!
It needs the sauce and I would add an extra teaspoon of Old Bay but, other than that, not bad at all.
It needs the sauce and I would add an extra teaspoon of Old Bay but, other than that, not bad at all.
I just have an observation leading to a question. This recipe says to make 8 crab cakes but on her program she made only 6. How many have you all gotten from it?
Awesome to finally have a recipe that transports me to the coast from my landlocked state
Delicious and simple. I added red pepper flakes and a little garlic powder to the sauce. I used a spicy Cajun seafood seasoning. I baked for 15 minutes on 375 as I don’t like to use the broiler. Needs to be browned just a little on top.
My crab cakes turned out so delicious and the remoulade sauce was just as yummy! I’ve never made anything like this before and the recipe was so easy and easy to follow.
I baked the crab cakes @ 375* for 15 mins, flipped them and baked for another 10 mins. Being from FL, you need to bake them to eliminate the fishy taste. The lemon zest was overpowering, so I will use less in my next recipe. My husband is from Maryland, so he knows good crab cakes.
Elegant and Perfectly done! The lemon zest makes them awesome and I add baking powder to puff them up:) jeanne from Maryland!