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Perfect Pan-Fried Crab Cakes are easy to make in your cast iron skillet! Season fresh lump crab meat with staples like Old Bay, mayonnaise, hot sauce, Dijon mustard, parsley, and lemon juice. Then fry on the stovetop until golden brown and serve with creamy remoulade.
Access to fresh seafood is one of my favorite things about growing up in South Florida – and crab happens to be my all-time favorite. 🦀
When you think of crab cakes, Maryland or Louisiana might first come to mind…. but hear me out. My cast iron crab cake recipe bridges the gap between these two iconic regions and adds a dash of sunshine state. It’s a delicious crab cake that everyone can enjoy!
This recipe seasons fresh lump crab with mustard, Old Bay, Worcestershire sauce, and hot sauce for that flavorful kick more familiar to Louisiana-style crab cakes. Eggs, mayo, and breadcrumbs bind things together with a little more Maryland flare.
The crab cakes then quickly fry in a little oil on your stovetop. Cooking crab cakes in a cast iron skillet is the absolute best because it makes it easy to achieve a beautiful gold sear. Each pan-fried crab cake has an irresistibly crispy crunch but the inside is still succulent and tender. That’s perfect in my book!
Why This Cast Iron Crab Cakes Recipe Works
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You’re going to love this dish because it is…
- Easier to make than you think! I know crab cakes may sound like a fancy restaurant-style dish or a treat for summers on the boardwalk. But you can easily make them at home too! This recipe only has 3 main steps and 15 minutes of active prep time.
- Sweet and succulent. I love to season naturally sweet lump crab meat with bold, aromatic flavors that still let the seafood shine. As they cook, the crab cakes stay juicy and succulent with a golden, crispy exterior.
- Quick and easy cooking. Pan-fried crab cakes only take a few minutes per side to cook. Using a hot cast iron skillet makes the job even easier.
Key Crab Cake Ingredients
Here’s what you’ll need to make beautiful homemade crab cakes:
- Fresh lump crab. If you have access to fresh, locally caught crab then definitely use it here! Be sure to pick through the meat and check for any shells before you begin cooking.
- Crab cake binders. Egg, breadcrumbs, and mayonnaise help hold the crab cakes together, so they don’t fall apart as they cook.
- Herbs and spices. In my opinion, it’s just not a crab cake without Old Bay seasoning. I also love to add some dry mustard and chopped parsley for a bit of freshness.
- Lemon. Bright lemon juice and zest are the perfect pairing with shellfish!
- My favorite flavor-boosters. While a little less traditional, I love how aromatic Dijon mustard, umami-rich Worcestershire sauce, and a dash of hot sauce add a bit more flavor to my crab cakes.
How to Make Pan-Fried Crab Cakes
There are 3 key steps to learning how to make crab cakes: seasoning the crab meat, chilling the crab cakes, and pan-frying until golden. Here’s how it’s done!
Step 1: Make the crab cake mixture
Start by combining the egg, mayo, Dijon, Worcestershire sauce, hot sauce, lemon, and spices to form a smooth mixture. Then add the lump crab along with the breadcrumbs and fresh parsley. Working very gently, fold the crab meat into the sauce until it’s evenly coated. The mixture should start to stick together – if it’s still too crumbly, add more breadcrumbs.
Step 2: Shape and chill
Divide the mixture into 6 or 7 crab cakes, using your hands or a ring mold to shape them. Make sure when you shape them to press all the ingredients firmly together. Then place the crab cakes on a sheet pan in the fridge for at least 30 minutes to an hour. This is the real secret to perfect pan-fried crab cakes! Chilling firms the mixture so it keeps its shape while it cooks.
Step 3: Pan fry in your cast iron skillet
Heat a neutral oil in your skillet until it’s nice and hot, then add your crab cakes two at a time (do not overcrowd the pan!). Cook for 2-3 minutes until the crab cakes are golden brown and a little crisp, then flip and cook the other side. I highly recommend placing a splatter screen over your pan to minimize mess!
Cast-Iron Tip! Cast iron is great for cooking delicate meat like crab because a well-seasoned skillet will help prevent sticking You can learn more about cleaning and caring for your cast iron in my Cast Iron 101 E-Book.
Creamy, Zingy Remoulade – The Perfect Crab Cake Sauce!
While the crab cakes are chilling, it’s the perfect time to whip up a creamy sauce. It comes together in 5 minutes or less!
While Northern crab enthusiasts swear by classic tartar sauce, I love the tangy, zippy, slightly spicy kick of a remoulade. This classic French sauce is commonly served with Louisiana-style crab cakes. It’s loaded with punchy ingredients – many of which you already used to make the crab cakes.
You can quickly make a remoulade by whisking together mayonnaise, minced garlic, freshly chopped chives, Dijon mustard, lemon juice and zest, Worcestershire sauce, horseradish, cayenne, and paprika. Give it a taste – if you want it a bit spicier, add more cayenne. If it’s a little too rich, add another squeeze of lemon juice.
Serving Suggestions
Cast iron crab cakes are best served hot with plenty of remoulade sauce. I like to add a dollop of sauce either underneath or on top of the crab cake, so when I cut into it there’s plenty of tangy creaminess in each bite.
I love to serve these spicy, pan-fried crab cakes with a fresh side to balance out their meaty richness. In the summer, these crab cakes are perfect alongside a cabbage slaw, Cucumber Salad, or ears of fresh sweet corn.
If you love these Cast Iron Crab Cakes with Remoulade Sauce, then be sure to also check out some of my other favorite seafood dishes like Crispy Fried Calamari and Grilled Lobster Tail with Garlic Herb Butter. They’re both fancy-feeling seafood dishes that are also super easy to make yourself – trust me, you’ll be surprised!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Crab Cakes with Remoulade Sauce
Ingredients
Crab cake ingredients
- 1 pound lump crab (pick out shells)
- 1 large egg
- 1 Tbsp Mayo
- 1 Tsp Dijon mustard
- 1/2 tsp dry mustard
- 1 1/2 tsp old bay
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tsp lemon juice + 1 tsp lemon zest
- 1/4 tsp kosher salt
- 2 Tbsp chopped flat leaf parsley
- 1/3 cup Italian breadcrumbs
- Neutral oil for pan frying
Remoulade Sauce
- 2/3 Mayo
- 2 cloves minced garlic
- 2 tsp chopped chives
- 1 Tbsp Dijon
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1 1/2 tsp horseradish
- 1 Pinch cayenne (adjust for heat)
- 3/4 tsp smoked paprika
- 1/4 tsp kosher salt
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Equipment
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Instructions
- On a sheet pan or plate, empty your lump crab and pick through to make sure there are no shells that were left behind.
- In a large bowl add: 1 large egg, 1 Tbsp Mayo, 1 Tsp Dijon mustard, 1/2 tsp dry mustard, 1 1/2 tsp old bay, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp kosher salt. Whisk all the ingredients together until fully incorporated.
- Add all the crab into the wet ingredients, followed by the parsley and â…“ cup breadcrumbs. Using a silicone spatula, gently fold the crab into the sauce until it is fully and evenly coated. Take a small amount into your hand and press it together, if it still crumbles add a little more breadcrumb.
- To form the crab cakes I use a 3-inch ring mold, you can also use a measuring cup, or just form them in your hand. The amount will make 6 large or 8 medium sized crab cakes. If using the ring mold place it onto a sheet pan, then spoon in the crab pressing it down and into all the sides as you fill it. Repeat with remaining crab mix.
- Place formed crab cakes into the fridge for 30 minutes to an hour, this step is a must, or they will fall apart when cooking.
- While the crab cakes are in the refrigerator, make the remoulade sauce. In a medium bowl add: 2/3 Mayo, 2 cloves minced garlic, 2 tsp chopped chives, 1 Tbsp Dijon, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp lemon zest, 1 1/2 tsp horseradish, Pinch cayenne, 3/4 tsp smoked paprika, 1/4 tsp kosher salt. Whisk together until sauce is fully incorporated. Taste and adjust if necessary. When I adjust I usually add a bit more cayenne for heat or more lemon juice. Place in the refrigerator until ready to use.
- In a cast iron skillet over medium heat, heat enough oil to cover the bottom of the skillet. If you have a thermometer you want the oil to be at 350F. Once the oil is hot carefully add 2 crab cakes spaced apart (you can add more, but do not crowd pan). Allow the crab cake to cook on the first side for 2-3 minutes or until it is golden brown. Carefully using a spatula, flip the crab cake over. If it is burning, the oil is too hot. Cook on the other side for another 2-3 minutes, remove from the oil, and place on a rack, or a plate of paper towels to absorb oil. Repeat with remaining crab cakes.
- Crab cakes are best served warm. Serve with remoulade sauce on bottom and crab cake placed on top or dollop the remoulade on top of each crab cake. Enjoy!
Notes
Crab
- For the best value on crab meat, try your local Costco Wholesale or Sam’s club
Pan frying
- When pan frying I highly recommend having a splatter screen to place over your skillet
Baking
- You can also bake this recipe at 450F for 12-14 minutes or until cooked through
- Make sure you grease the baking sheet prior to putting crab cakes onto it
Storing
- Store the crab cakes in an airtight container in the refrigerator for 2 days
Reheating
- To reheat the crab cakes you can microwave or bake at 350F for 10 minutes or until warmed through
