Classic Maryland Crab Cakes with Lemon-Dill Remoulade

How to Make Classic Maryland Crab Cakes with Lemon-Dill Remoulade

1. 1

   Step 1: Make the lemon-dill remoulade

   Whisk together 1/3 cup of the mayonnaise, half of the chopped dill, the juice and 1/2 tsp zest of the lemon, a pinch of salt and freshly ground black pepper until smooth. Taste and adjust acidity or seasoning; thin with a teaspoon of water if needed. Reserve in the refrigerator while you form the crab cakes so flavors meld.

   For this step

   • 1 TbspFresh dill, finely chopped
   
2. 2

   Step 2: Gently mix crab cake ingredients

   In a large bowl, combine the crab meat, panko, the remaining mayonnaise (about 2 tbsp), egg yolk, Dijon, Old Bay and the chopped parsley. Using a light touch and a fork, fold the ingredients just until evenly moistened—do not overwork; preserve as many whole lumps of crab as possible. Taste a small pinch of the mixture (or cook a tiny patty) and adjust salt or Old Bay if needed.

   For this step

   • 1 lbJumbo lump crab meat (picked over for shells)
   • 1/2 cupPanko breadcrumbs
   • 1 largeLarge egg yolk
   • 1 tspDijon mustard
   • 1 tspOld Bay seasoning
   • 2 TbspFresh flat-leaf parsley, finely chopped
   
3. 3

   Step 3: Form and chill the cakes

   Divide mixture into eight equal portions (about 3 oz each for 4 servings of two cakes) and gently shape into compact patties about 3/4 inch thick, using light pressure or a metal ring to keep edges intact. Place them on a parchment-lined tray, cover, and chill in the refrigerator for at least 20 minutes—this firms the exterior and helps prevent falling apart when searing.
   
4. 4

   Step 4: Pan-sear to a golden crust

   Heat a large skillet over medium-high until hot, then add the butter and oil (about 1 tbsp each). When the butter foams and just starts to brown, add crab cakes without crowding and cook undisturbed 3–4 minutes until a deep golden crust forms. Gently flip with a thin spatula and cook 2–3 more minutes until set and golden; transfer to a warm plate and keep in a low oven (200°F/95°C) while finishing remaining cakes.

   For this step

   • 2 TbspUnsalted butter + neutral oil (for searing; approx. 1 tbsp butter + 1 tbsp oil)
   
5. 5

   Step 5: Finish and serve

   Plate two crab cakes per person, spoon a generous dollop of chilled lemon-dill remoulade alongside, and garnish with remaining dill and a lemon wedge. Serve immediately so the exterior stays crisp and the interior remains tender and flaky.
   

1. Whisk together 1/3 cup of the mayonnaise, half of the chopped dill, the juice and 1/2 tsp zest of the lemon, a pinch of salt and freshly ground black pepper until smooth. Taste and adjust acidity or seasoning; thin with a teaspoon of water if needed. Reserve in the refrigerator while you form the crab cakes so flavors meld.
2. In a large bowl, combine the crab meat, panko, the remaining mayonnaise (about 2 tbsp), egg yolk, Dijon, Old Bay and the chopped parsley. Using a light touch and a fork, fold the ingredients just until evenly moistened—do not overwork; preserve as many whole lumps of crab as possible. Taste a small pinch of the mixture (or cook a tiny patty) and adjust salt or Old Bay if needed.
3. Divide mixture into eight equal portions (about 3 oz each for 4 servings of two cakes) and gently shape into compact patties about 3/4 inch thick, using light pressure or a metal ring to keep edges intact. Place them on a parchment-lined tray, cover, and chill in the refrigerator for at least 20 minutes—this firms the exterior and helps prevent falling apart when searing.
4. Heat a large skillet over medium-high until hot, then add the butter and oil (about 1 tbsp each). When the butter foams and just starts to brown, add crab cakes without crowding and cook undisturbed 3–4 minutes until a deep golden crust forms. Gently flip with a thin spatula and cook 2–3 more minutes until set and golden; transfer to a warm plate and keep in a low oven (200°F/95°C) while finishing remaining cakes.
5. Plate two crab cakes per person, spoon a generous dollop of chilled lemon-dill remoulade alongside, and garnish with remaining dill and a lemon wedge. Serve immediately so the exterior stays crisp and the interior remains tender and flaky.