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Close-up of pan-seared Old Bay Crab Cakes showing large chunks of lump crab meat and diced red peppers.

Old Bay Crab Cakes with Zesty Remoulade and Crispy Golden Crust

These Old Bay Crab Cakes feature jumbo lump crab meat, vibrant red peppers, and scallions. Pan-seared to a deep golden-brown, they are served with a creamy herb remoulade for the ultimate restaurant-quality seafood experience.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 3 cakes
Course: Dinner, Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lump crab meat 454g, picked through for shells
  • 1 tbsp Old Bay Seasoning 6g
  • 1/4 cup red bell pepper 40g, finely diced
  • 2 tbsp green scallions 12g, finely chopped
  • 1/2 cup Panko breadcrumbs 30g
  • 1/4 cup mayonnaise 60ml
  • 1 tsp Dijon mustard 5g
  • 1 large egg beaten
  • 1 tbsp unsalted butter 14g
  • 1 tbsp neutral oil 15ml
Sauce & Garnish
  • 1/2 cup mayonnaise 120ml
  • 1 tbsp fresh parsley chopped finely
  • 1 tsp lemon juice 5ml
  • 1 sprig fresh dill for garnish
  • 1 wedge lemon for serving

Equipment

  • 1 Heavy-Bottomed Non-Stick Skillet Essential for an even golden-brown crust.
  • 1 Rubber Spatula For gently folding the lump crab meat.
  • 1 Fish Spatula To flip the cakes without breaking them.

Method
 

Prepare the Mixture
  1. In a large bowl, whisk together 1/4 cup (60ml) mayonnaise, 1 egg, 1 tsp (5g) Dijon mustard, and 1 tbsp (6g) Old Bay.
  2. Gently fold in the red bell pepper, scallions, and lump crab meat, being careful not to break the lumps. Fold in Panko breadcrumbs last.
  3. Form into three thick, round cakes and refrigerate for 30 minutes to set the structure.
The Sear
  1. Heat butter and oil in a skillet over medium-high heat until shimmering.
  2. Sear the cakes for 4-5 minutes per side until a deep golden-brown crust forms and the interior is heated through.

Notes

Ensure you chill the cakes; this is vital for keeping them from falling apart during the sear.
Use a fish spatula to flip gently to preserve the thick round shape.