Crab Cakes with Dijonnaise | CookOS

Crab Cakes with Dijonnaise

Name: Crab Cakes with Dijonnaise
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz lump crab meat; 2 tbsp panko breadcrumbs; ¼ tsp garlic powder; 1 tbsp unsalted butter, melted; 1 tbsp mayonnaise, plus ¼ cup, separated; 1 large egg yolk; 1 tsp Dijon mustard, plus 1 tbsp, separated; 1 tsp hot sauce; ½ tsp Old Bay seasoning; ½ tsp fresh lemon juice

These crab cakes combine sweet lump crab meat with bold seasonings—Dijon mustard, Old Bay, and hot sauce—bound together with panko and egg yolk, then pan-fried and served with a tangy Dijonnaise sauce. They come together in just 12 minutes.

🌍American 🥗Pescatarian 🏷️10 ingredients or less 🏷️Broil mode 🏷️Seafood 🏷️Suvie

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🏷️Crab

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 oz lump crab meat
2 tbsp panko breadcrumbs
¼ tsp garlic powder
1 tbsp unsalted butter, melted
1 tbsp mayonnaise, plus ¼ cup, separated
1 large egg yolk
1 tsp Dijon mustard, plus 1 tbsp, separated
1 tsp hot sauce
½ tsp Old Bay seasoning
½ tsp fresh lemon juice

10 Ingredients

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Instructions

1
Spread crab on a paper towel to drain. In a large bowl, stir together 2 tbsp panko breadcrumbs, ¼ tsp garlic powder, 1 tbsp melted butter, 1 tbsp mayonnaise, 1 large egg yolk, 1 tsp Dijon mustard, 1 tsp hot sauce, and ½ tsp Old Bay seasoning.
2
Add crab meat and stir gently to incorporate. Divide crab mixture into two equal portions and place in a greased Suvie pan. Transfer pan to refrigerator (or refrigerate in Suvie) for at least 1 hour or up to 8 hours.
3
Transfer Suvie pan to Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Broil for 12 minutes, Top Zone: Broil for 12 minutes
4
While the crab cakes cook, prepare the Dijonnaise. In a medium bowl, whisk together ¼ cup mayonnaise, 1 tbsp Dijon mustard, and ½ tsp fresh lemon juice.
5
Once the crab cakes have finished cooking, divide between plates and drizzle with Dijonnaise.

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Tips & Notes

Pro tips

Handle the crab meat gently—fold it in last and avoid overmixing to keep large lumps intact for texture.
Let the formed cakes chill for at least 15 minutes before cooking so they hold together and brown evenly.
Cook over medium heat, not high, to ensure the insides warm through before the outside burns.
Make the Dijonnaise while the cakes cook so it's ready to serve fresh and creamy.

Substitutions

Lump crab meat → jumbo lump crab meat (richer, more tender) or claw crab meat (use carefully to avoid falling apart)
Unsalted butter → neutral oil like canola or vegetable oil (for cooking; omit melted butter from the mixture if substituting)
Panko breadcrumbs → crushed saltine crackers or traditional breadcrumbs (slightly less crispy result)
Old Bay seasoning → ¼ tsp celery salt + ⅛ tsp cayenne + pinch of paprika (approximate flavor match)

Storage & make-ahead

Refrigerate cooked crab cakes in an airtight container up to 3 days; reheat gently in a 350°F oven for 8–10 minutes or in a skillet over medium-low heat.

Common Questions

Can I make these crab cakes ahead of time?

Yes, form and refrigerate the cakes up to 4 hours before cooking. Cook directly from the refrigerator, adding 1–2 minutes to the cooking time.

What's the difference between lump and claw crab meat?

Lump crab meat is larger, sweeter, and holds together better in cakes. Claw meat is darker and more flavorful but will break apart more easily; use it only if lump is unavailable.