Ingredients:

  • 1 1/4 cups full-fat Mayonnaise, divided
  • 1 Tbsp plus 1 tsp Dijon Mustard, divided
  • 1 tsp Prepared Horseradish (not creamed)
  • 1 Tbsp freshly squeezed Lemon Juice
  • 1 tsp Worcestershire Sauce, divided
  • 1/2 tsp Hot Sauce (e.g., Tabasco or Louisiana style)
  • 1/2 tsp Spanish Smoked Paprika
  • 1 Tbsp drained and minced Capers
  • 1 Tbsp finely chopped fresh Parsley
  • 1/2 cup Panko breadcrumbs
  • 1 large Egg, lightly beaten
  • 1 tsp Old Bay Seasoning
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • 1 pound Lump Crab Meat, well drained
  • 2 Tbsp Vegetable Oil or Grapeseed Oil
  • 1 Tbsp Unsalted Butter
  • Salt and Black Pepper, to taste

Instructions:

  1. Combine Ingredients: In a small bowl, whisk together 1 cup of mayonnaise, 1 Tbsp of Dijon mustard, horseradish, lemon juice, 1/2 tsp of Worcestershire sauce, hot sauce, and smoked paprika until smooth.
  2. Fold In: Gently fold in the minced capers and fresh parsley.
  3. Season and Chill: Season the sauce with salt and pepper to taste. Cover and refrigerate the Smoked Paprika Remoulade for at least 30 minutes to allow the flavours to marry.
  4. Create the Binder (The Slurry): In a medium bowl, whisk together the Panko breadcrumbs, 1/4 cup of mayonnaise, beaten egg, 1 tsp of Dijon mustard, the remaining 1/2 tsp of Worcestershire sauce, Old Bay seasoning, and lemon zest. Season lightly with salt and pepper. Let this mixture sit for 5 minutes to allow the Panko to absorb the moisture.
  5. Add the Star Ingredient: Place the drained lump crab meat into the bowl with the binder.
  6. The Gentle Fold: Using a rubber spatula, very gently fold the binder mixture through the crab meat. The goal is to lightly coat the crab without breaking up the lumps. Avoid a mushy texture.
  7. Shape the Cakes: Using a 1/3 cup measure or your hands, form the mixture into 8 uniform patties, pressing just enough to hold them together. Avoid compacting them tightly.
  8. Crucial Chill: Place the formed crab cakes on a parchment-lined baking sheet. Refrigerate for a minimum of 30 minutes (or up to 4 hours). This step firms the cakes, preventing them from disintegrating during cooking.
  9. Heat the Pan: In your heavy-bottomed frying pan, heat the vegetable oil over medium-high heat. Once shimmering, add the butter.
  10. Sauté: Once the butter foams and subsides, carefully place the chilled crab cakes into the pan, ensuring not to overcrowd it (cook in batches if necessary).
  11. Cook for Colour: Cook undisturbed for 4–6 minutes until the bottom is a deep golden brown and has a lovely, crisp crust.
  12. Flip and Finish: Gently flip the cakes using a thin metal spatula. Cook for another 4–6 minutes until both sides are golden and the cakes are heated through (internal temperature should reach approximately 165°F / 74°C).
  13. Drain and Serve: Remove the cakes and place them briefly on a paper towel-lined plate to absorb any excess oil. Serve immediately alongside the chilled Remoulade.