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Crabcakes

Crab Cakes – GoodLifeBlu
SeafoodAppetizerSpecial OccasionPan Fried

Jumbo Lump Crab Cakes — All Crab, No Filler

Mostly crab, minimal filler, golden and crispy on the outside. Served with a remoulade that makes them impossible to put down. This is how crab cakes are supposed to be made.

Prep
20 min
Chill
30 min
Cook
10 min
Est. Cost
~$24

The mistake most people make with crab cakes is too much filler. The crab should be the star. Use just enough binder to hold them together and you'll taste the difference immediately. More crab. Always more crab.

— Blu
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Ingredients

The Crab Cakes
Lump crab meat, picked clean1 lb
Panko breadcrumbs⅓ cup
Mayo3 tbsp
Egg, beaten1 large
Dijon mustard1 tsp
Old Bay seasoning1 tsp
Worcestershire sauce1 tsp
Green onion, finely chopped2 tbsp
Fresh parsley2 tbsp
Lemon juice1 tbsp
Remoulade Sauce
Mayo½ cup
Dijon mustard1 tbsp
Hot sauce, lemon juice, Old Bay1 tsp each
Garlic, minced1 clove
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Steps

  • 01Mix remoulade and refrigerate. In a bowl, gently combine all crab cake ingredients — fold, don't mash. You want to keep those lumps of crab intact.
  • 02Form into 8 patties, about ¾ inch thick. Refrigerate 30 minutes — this is critical for them to hold together in the pan.
  • 03Heat oil and butter in a skillet over medium-high. Cook crab cakes 3–4 minutes per side without moving them — let the crust form before flipping.
  • 04Serve immediately with remoulade, lemon wedges, and fresh greens. Don't wait — they're best hot from the pan.
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Blu's Tips

🦀
Real Crab Only
Imitation crab (surimi) won't give you real crab cakes. Spend the money on real lump crab meat. Canned lump crab works well and is more affordable than fresh.
🥶
Chill Before Cooking
30 minutes in the fridge firms them up so they hold their shape in the pan. Skip this step and they fall apart. Don't skip it.
🫳
Fold Gently
Mix the crab cake mixture with a light hand. You want big, visible lumps of crab in every bite — not a paste. Fold, not stir.
🍋
Old Bay is Classic
Old Bay is the traditional seasoning for crab. It's a blend that was made for this. Don't substitute it out — it's available everywhere now.
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Storage & Leftovers
Fridge (uncooked)
1 day
Fridge (cooked)
2 days
Reheat
375°F oven, 10 min

All crab. Golden crust. Remoulade on the side. That's crab cakes done right. — Blu

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