Crab Cakes with Remoulade and Crisp Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Pan-Seared Lump Crab Cakes

1. Pick over 1 pound lump crab meat for any shell fragments and drain it well on paper towels, pressing gently to remove excess moisture. 5 min
2. In a large bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 lightly beaten egg, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 3 min
3. Fold in 2 tablespoons finely chopped parsley and 2 thinly sliced scallions, then gently fold in the crab meat and ½ cup panko breadcrumbs, taking care not to break up the lumps. 3 min
4. Divide the mixture into 8 equal portions and shape each into a patty about ¾ inch thick; coat each patty lightly in additional panko breadcrumbs, pressing gently to adhere. 5 min
5. Refrigerate the formed crab cakes for at least 15 minutes to firm up. 15 min
6. Heat 3 tablespoons neutral oil in a large non-stick or cast-iron skillet over medium-high until shimmering. 2 min
7. Timing-sensitive step. Add the crab cakes in a single layer (work in two batches if needed) and sear undisturbed for 4 minutes until a deep golden crust forms on the bottom. 4 min
8. Timing-sensitive step. Carefully flip each crab cake and cook for 3–4 minutes more until the second side is golden and the cakes are heated through. 4 min
9. Transfer the seared crab cakes to a plate lined with paper towels and serve immediately with Creole remoulade alongside. 2 min

Creole Remouladesauce

1. Mince 1 garlic clove and roughly chop 1 tablespoon drained capers. 3 min
2. In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon whole-grain mustard, 1 teaspoon hot sauce, the chopped capers, 1 tablespoon fresh lemon juice, ½ teaspoon smoked paprika, the minced garlic, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until fully combined. 4 min
3. Cover and refrigerate the remoulade until ready to serve — it can be made up to 2 days ahead. 15 min

Crisp Coleslawside

1. Core and thinly shred ½ head green cabbage and grate 1 peeled medium carrot on the large holes of a box grater. 8 min
2. In a small bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper into a smooth dressing. 3 min
3. Pour the dressing over the cabbage and carrot, toss well to coat, then taste and adjust seasoning. 2 min
4. Cover and refrigerate the coleslaw for at least 15 minutes before serving so the cabbage softens slightly and the flavors meld. 15 min