Lemon Crab Cakes

These crab cakes will be a welcome treat to your next party’s menu. 

Lemon Crab Cakes
Makes 6
  • ¼ cup Creole mustard
  • ¼ cup plus 2 tablespoons chopped fresh parsley, divided
  • ¼ cup plus 2 tablespoons mayonnaise, divided
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • 1 (8-ounce) container lump crabmeat, picked free of shell
  • 1¼ cups panko (Japanese bread crumbs), divided
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Creole seasoning
  • 2 large eggs, lightly beaten and divided
  • ¼ cup olive oil
  • Garnish: lemon zest, fresh parsley
  1. In a medium bowl, whisk together Creole mustard, ¼ cup parsley, ¼ cup mayonnaise, paprika, and garlic. Cover and refrigerate until ready to serve.
  2. In a medium bowl, combine crabmeat, ⅓ cup bread crumbs, lemon zest and juice, Dijon mustard, Creole seasoning, 1 egg, remaining 2 tablespoons parsley, and remaining 2 tablespoons mayonnaise. Shape mixture into 6 patties. Dip in remaining egg, and dredge in remaining bread crumbs. Refrigerate for 30 minutes.
  3. In a large nonstick skillet, heat oil over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve with rémoulade sauce. Garnish with lemon zest and parsley, if desired.


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