Crab Cakes with Remoulade

Using more crab than filler, and barely binding it together, is what separates a good crab cake from a breadcrumb patty with a little crab flavor.

Instructions

1. 1

   In a large bowl, gently combine the crab meat, 1/3 cup panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, bell pepper, and chives. Fold everything together with a spatula, being careful to keep the crab lumps as intact as possible — overmixing breaks up the crab and makes for a mushy, filler-heavy texture instead of distinct, tender chunks.

2. 2

   Divide the mixture into 8 equal portions and gently form into patties about 1 inch thick.

3. 3

   Spread the remaining 1/2 cup panko on a plate and press each patty lightly into the crumbs to coat both sides.

4. 4

   Place the coated patties on a baking sheet lined with parchment and refrigerate for at least 30 minutes — this chilling step firms up the patties so they hold together in the pan instead of falling apart.

5. 5

   While the patties chill, make the remoulade: whisk together the mayonnaise, Dijon mustard, capers, lemon juice, and hot sauce in a small bowl. Refrigerate until ready to serve.

6. 6

   Heat the vegetable oil in a large skillet over medium heat until shimmering.

7. 7

   Carefully add the chilled crab cakes to the pan (working in batches if needed) and cook for 4–5 minutes per side, until deeply golden brown and heated through. Resist the urge to flip more than once, and use a wide spatula to support the cakes fully when turning.

8. 8

   Transfer to a paper-towel-lined plate briefly to drain.

9. 9

   Serve hot with the remoulade sauce and lemon wedges.