Sweet lump crab meat is the star here, folded with Dijon mustard, lemon juice, Old Bay, and fresh parsley for a bright, briny bite in every cake. The crumb coating keeps things sturdy through a quick chill and a hot skillet, so each cake sears up deep golden brown with crisp edges and a tender, chunky interior. A quick remoulade ā punchy with capers, hot sauce, and smoked paprika ā comes together while the cakes rest, and it's the perfect tangy contrast to all that sweet crab. Serve them hot off the skillet with lemon wedges for squeezing, and you've got a restaurant-worthy plate that fits easily into a gluten free spread. These are the kind of crab cakes you'll want to make on repeat, no matter the occasion.
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Learn more ā12 servings
Make the remoulade: whisk together the mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, and smoked paprika in a small bowl until smooth. Cover and refrigerate until ready to serve.
In a large bowl, combine the mayonnaise, beaten eggs, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, parsley, salt, and pepper, stirring until evenly mixed.
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