1 pound crab meat (lump crab or a combination of lump and body or claw meat)
14 saltines, crushed to fine crumbs
1 tablespoon fresh flat leaf parsley, diced
1 egg, beaten
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Zest of 1 lemon, plus wedges, for serving
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce (optional)
2 tablespoons melted butter
1/2 cup mayonnaise
3 tablespoons cocktail sauce
1 garlic clove, grated
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
Begin by gently dumping your crab into a medium-sized mixing bowl and picking through the meat to remove any shells or cartilage.
In a small bowl, combine parsley, beaten egg, mayonnaise, dijon, Worcestershire, lemon zest, salt and hot sauce (if using). Whisk thoroughly. Next, add the crushed saltines onto the bowl of crab, then pour the seasoned binder over the cracker crumbs and crab. Stir very gently to combine. Refrigerate the crab cake mixture for 30 mins.
While the crab cake mixture is chilling, make the remoulade. Combine all ingredients in a small bowl. Cover and refrigerate. Taste and adjust seasoning right before serving.
Preheat broiler and position an oven rack about 6 inches below the coils. Use a 1/2 cup measuring cup to scoop the chilled crab mixture into 6 equal mounds and place on a foil-lined and lightly greased baking sheet. Brush the cakes gently with melted butter (or drizzle over). Broil for 10 mins or until cakes are golden brown and heated through. (Remember, the crab meat is already cooked. We’re just cooking the savory egg binder and helping the cake to set).
Remove from oven and serve warm with spicy remoulade and lemon wedges.
If you are sensitive to sodium, feel free to omit the 1/2 tsp of salt, or make a small tester cake in a skillet to test your salt level before adding more. Sodium levels can vary in crab meat and you want the perfect bite, so it’s worth the extra few minutes!
- Prep Time: 15
- Cook Time: 20
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Keywords: crab cake recipes, seafood recipes, crab cakes no filler