Appetizer: United States – Crab Cakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 8 min

Additional 30 min

Total 1 hr 18 min

Ingredients

12 oz / 340 g snow crab meat, picked over for shells
1 large egg, lightly beaten
1 / 3 cup (80 ml) mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
2 tbsp chopped fresh parsley
3 / 4 cup (75 g) panko breadcrumbs, plus extra for dredging
2 tbsp butter
2 tbsp olive oil
Lemon wedges, for serving
For remoulade:
1 / 2 cup (120 ml) mayonnaise
1 tbsp Dijon mustard
1 tbsp chopped cornichon or pickle
1 tsp chopped capers
Pinch paprika
Salt and pepper to taste

Instructions

1. Gently flake snow crab meat into a bowl, removing any shells; fold in egg, mayonnaise, Dijon, Worcestershire, Old Bay and parsley.
2. Fold in 3/4 cup panko until mixture holds together; chill 20–30 minutes to firm.
3. Form into small golf-ball–sized patties, press lightly, then dredge both sides in extra panko.
4. Heat butter and oil in a skillet over medium heat; cook crab cakes 3–4 minutes per side until golden and heated through.
5. Whisk remoulade ingredients together; serve crab cakes warm with remoulade and lemon wedges.