American · main

Classic Crab Cakes with Remoulade

Classic Crab Cakes with Remoulade reads umami 6.1, richness 5.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 5.6 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 3.1 / 10

The measured notes (of 18)

Umami 6.1 · Richness 5.9 · Salinity 4.6 · Sourness 4.4 · Citrus 4.2 · Marine & Briny 3.4 · Herbaceous 2.7 · Heat 2.6 · Funk & Ferment 2.1 · Warm Spice 1.6 · Sweetness 1.6 · Bitterness 1.2 · Nutty 0.9 · Fruity 0.9 · Floral 0.8 · Earthy 0.8 · Smoke 0.6

What's in it (15)

• lump crab meat — 454 g
• egg — 100 g
• mayonnaise — 41 g
• dijon mustard — 10 g
• worcestershire sauce — 5 g
• bay seasoning — 5 g
• italian-seasoned bread crumbs — 118 g
• parsley — 7 g
• salt — 5 g
• unsalted butter — 41 g
• mayonnaise — 109 g
• capers — 15 g
• dijon mustard — 5 g
• hot sauce — 5 g
• lemon juice — 5 g

Time & effort: about 1 hr 4 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 147.7 kcal, 12.5 g protein, 9.5 g fat, 11.2 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a small bowl, whisk together the remoulade mayonnaise, capers, Dijon mustard, hot sauce, and lemon juice until smooth. Cover and refrigerate until ready to serve — this can be made up to 2 days ahead.
2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, and half the salt until fully combined.
3. Add the crab meat, 1/4 cup of the panko, and the parsley, and fold together gently with a rubber spatula, working carefully to keep the lumps of crab intact — do not overmix or the cakes will turn dense.
4. Divide the mixture into 6 equal mounds, about 1/2 cup each, and shape gently into cakes roughly 3/4 inch thick.
5. Spread the remaining panko on a plate and press each cake lightly into the crumbs on both sides to coat.
6. Arrange the cakes on a parchment-lined baking sheet and refrigerate uncovered at least 30 minutes, up to overnight — chilling firms the egg binder so the cakes hold together in the pan instead of falling apart.
7. Melt half the butter in a large nonstick or cast-iron skillet over medium heat. When it foams, add half the crab cakes, leaving space between them, and sear until deeply golden on the first side, 3-4 minutes.
8. Flip carefully with a thin spatula and sear the second side until deeply golden and the cakes are heated through to 145 F, 3-4 minutes more. Transfer to a paper-towel-lined plate and season lightly with the remaining salt.
9. Wipe out the skillet, melt the remaining butter, and repeat the searing with the second batch of crab cakes.
10. Serve the crab cakes warm with a generous spoonful of remoulade and lemon wedges alongside.

Dishes with a similar flavor shape

• Thai Panang Beef Curry — Thai
• Blackened Salmon Caesar Salad — American
• Sheet-Pan Fish Tacos with Crunchy Slaw — Mexican · Baja
• Vietnamese Beef Wraps — Vietnamese
• Lemon Pepper Shrimp Pasta — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.