Ingredients

The following ingredients have 6 Servings
  • 1/3 cup mayonnaise
  • 2 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp cayenne pepper (can go up to 1/2 tsp if you want more spice)
  • 2 lbs fresh crabmeat (drained, flaked and all cartilage removed)
  • 3/4 cup plain panko breadcrumbs
  • 1 tbsp oil (canola, vegetable or olive oil is best)
  • 1 tbsp butter

Instruction

  • In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, Old Bay and cayenne until combined. 
  • Next fold in crabmeat and breadcrumbs and shape into 6-8 crabcakes. Place in the refrigerator for about 30 minutes.
  • Add butter and olive oil to the skillet over medium heat.
  • Cook crab cakes for 4-5 minutes on each side until golden brown.
  • Drain on paper towels then serve with lemon slices and a side of this remoulade sauce.