Panko Crab Cakes With Rémoulade

Louisiana is famous for the exquisite flavor of the blue crab which bears its moniker. While it’s difficult to improve upon Louisiana blue crab meat in its simplest state, the addition of bread crumbs, a few seasonings, and proper binding agents make for one of the most exciting ways to experience the prized crustacean: the crab cake.

Here we’ve taken classic Creole seasonings and combined them with delicate crabmeat and irresistibly crisp panko bread crumbs. The result is undeniably delicious, and a zesty rémoulade adds an extra flavorful punch. Serve these Panko Crab Cakes with Rémoulade as an elegant appetizer or over a simple salad.

Panko Crab Cakes With Rémoulade
Serves 12
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  1. 2 tablespoons unsalted butter
  2. 1 cup diced onion
  3. ½ cup diced green bell pepper
  4. ½ cup diced red bell pepper
  5. 2 garlic cloves, minced
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon mayonnaise
  8. 1 tablespoon Creole mustard
  9. 1 tablespoon chopped fresh chives
  10. ½ teaspoon salt
  11. ½ teaspoon ground black pepper
  12. ½ teaspoon crushed red pepper
  13. ½ teaspoon Old Bay seasoning
  14. 3 large eggs
  15. 3 (8-ounce) packages lump crabmeat, picked free of shells
  16. 1 cup Japanese bread crumbs (panko)
  17. 2/3 cup fine yellow cornmeal
  18. 3 tablespoons vegetable oil, divided
  19. Garnish: remoulade sauce
  1. In a large skillet, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add bell peppers, and cook until softened, 6 to 8 minutes. Add garlic, and cook for 1 minute, until fragrant. Remove from heat and reserve.
  2. In a large bowl, whisk together juice, mayonnaise, mustard, chives, salt, peppers, Old Bay, and eggs until combined. Using a rubber spatula, stir in reserved onion mixture, crab, panko, and cornmeal until combined. Using a large scoop, portion cakes into 3-inch rounds, and flatten slightly.
  3. In a large skillet, heat 1 tablespoon vegetable oil over medium high heat. Working in batches, cook cakes until golden brown and beginning to crisp, 4 to 5 minutes. Using a fish spatula, flip cakes, and cook 3 to 4 minutes more. Add remaining oil between batches. Remove from heat and drain on cooling rack. Serve with your favorite rémoulade sauce.
Louisiana Cookin
Zesty Rémoulade
Serves 12
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  1. 1 cup mayonnaise
  2. 2 tablespoons chopped capers
  3. 2 tablespoons chopped cornichons
  4. 1 tablespoon chopped fresh parsley
  5. 1 teaspoon lemon zest
  6. 1 tablespoon lemon juice
  7. 1 teaspoon ground paprika
  8. ¼ teaspoon cayenne pepper
  9. 1 teaspoon salt
  10. ½ teaspoon ground black pepper
  11. 1 teaspoon hot sauce, such as Tabasco
  1. In a small bowl, add mayonnaise, capers, cornichons, parsley, lemon zest and juice, paprika, cayenne, salt, black pepper, and hot sauce. Whisk until combined. Cover, and refrigerate until serving.
Louisiana Cookin


  1. Can they be frozen after they have been fashioned into cakes, but before they have been fried and then subsequently defrosted to room temperature and fried at that time?

    • You could freeze these cakes at the end of Step 2, but we did not test it that way. To get the best, crispiest, result, you might want to pat on some more Japanese bread crumbs (Panko) after freezing and thawing.

  2. Bland, bland, bland. I make this dish over the weekend. At the minimum you would have to double all the spices in the crab-cake to make it acceptable even then I might send it back if I was served this in a restaurant. Disappointed does anyone test the recipes before publication?

    • Thanks for your feedback, Shelton. We’re sorry to hear that you weren’t pleased with the crab cakes, but we do test each recipe before it goes into the magazine (and onto this site).


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