Appetizer: United States – Crab Cakes
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
12 oz (340 g) snow crab meat, picked over for shells 1 large egg, lightly beaten 1 / 3 cup (80 ml) mayonnaise 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) Worcestershire sauce 1 tsp (5 ml) Old Bay seasoning 2 tbsp (30 ml) chopped fresh parsley 3 / 4 cup (75 g) panko breadcrumbs, plus extra for dredging 2 tbsp (30 ml) butter 2 tbsp (30 ml) olive oil Lemon wedges, for serving For remoulade: 1 / 2 cup (120 ml) mayonnaise 1 tbsp (15 ml) Dijon mustard 1 tbsp (15 ml) chopped cornichon or pickle 1 tsp (5 ml) chopped capers Pinch paprika Salt and pepper to taste
Show original ingredient measurements
12 oz / 340 g snow crab meat, picked over for shells 1 large egg, lightly beaten 1 / 3 cup (80 ml) mayonnaise 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp Old Bay seasoning 2 tbsp chopped fresh parsley 3 / 4 cup (75 g) panko breadcrumbs, plus extra for dredging 2 tbsp butter 2 tbsp olive oil Lemon wedges, for serving For remoulade: 1 / 2 cup (120 ml) mayonnaise 1 tbsp Dijon mustard 1 tbsp chopped cornichon or pickle 1 tsp chopped capers Pinch paprika Salt and pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Gently flake snow crab meat into a bowl, removing any shells; fold in egg, mayonnaise, Dijon, Worcestershire, Old Bay and parsley. 2. Fold in 3/4 cup (180 ml) panko until mixture holds together; chill 20–30 minutes to firm. 3. Form into small golf-ball–sized patties, press lightly, then dredge both sides in extra panko. 4. Heat butter and oil in a skillet over medium heat; cook crab cakes 3–4 minutes per side until golden and heated through. 5. Whisk remoulade ingredients together; serve crab cakes warm with remoulade and lemon wedges.
Show original instructions
1. Gently flake snow crab meat into a bowl, removing any shells; fold in egg, mayonnaise, Dijon, Worcestershire, Old Bay and parsley. 2. Fold in 3/4 cup panko until mixture holds together; chill 20–30 minutes to firm. 3. Form into small golf-ball–sized patties, press lightly, then dredge both sides in extra panko. 4. Heat butter and oil in a skillet over medium heat; cook crab cakes 3–4 minutes per side until golden and heated through. 5. Whisk remoulade ingredients together; serve crab cakes warm with remoulade and lemon wedges.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.