Ingredients:

  • 12 oz (340 g) lump crab meat, picked through for shells
  • 3/4 cup (75 g) panko breadcrumbs (or 1/2 cup / 60 g for firmer crab texture)
  • 3 tbsp (45 g) mayonnaise (use full-fat for best texture)
  • 1 large egg (50 g)
  • 1 tsp (5 g) Dijon mustard
  • 1 tsp (5 g) Worcestershire sauce
  • 1 tsp (5–6 g) Old Bay seasoning (or 1 tsp seafood seasoning)
  • 1/4 tsp (1.5 g) kosher salt (adjust to taste)
  • 1/4 tsp (1 g) freshly ground black pepper
  • 2 scallions, thinly sliced (about 30 g)
  • 2 tbsp (8 g) fresh parsley, finely chopped
  • 1 tsp (2 g) lemon zest
  • 1 tbsp (15 ml) lemon juice
  • 2 tbsp (30 ml) neutral oil or melted butter (for brushing the waffle iron)
  • 1/2 cup (120 g) mayonnaise (for lemon remoulade)
  • 2 tbsp (30 g) finely chopped cornichons or dill pickles (for remoulade)
  • 1 tbsp (15 ml) lemon juice (for remoulade)
  • 1 tsp (5 g) Dijon mustard (for remoulade)
  • 1 tsp (5 ml) hot sauce or a few drops of Tabasco (optional, for remoulade)
  • 1 tbsp (8 g) chopped capers or parsley (optional, for remoulade)
  • Salt and pepper to taste (for remoulade)
  • Lemon wedges (garnish)
  • Extra chopped parsley or microgreens (garnish)

Instructions:

  1. Prep ingredients: pick through crab meat and drain any excess liquid; thinly slice scallions and finely chop parsley; zest and juice the lemon.
  2. Make crab-cake mixture: in a bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, lemon juice, salt, and pepper. Fold in scallions and parsley, then fold in panko breadcrumbs. Gently fold in crab meat just until combined; do not pulverize crab lumps. If mixture feels loose, add up to 2 tbsp more panko so it holds when pressed into a patty.
  3. Chill (recommended): cover and refrigerate the mixture 20–30 minutes to firm up, which makes shaping easier and helps the cakes hold together in the waffle iron.
  4. Make lemon remoulade: whisk together 1/2 cup mayonnaise, chopped cornichons or pickles, 1 tbsp lemon juice, 1 tsp Dijon mustard, hot sauce (optional), and chopped capers or parsley (optional). Season with salt and pepper and chill until serving.
  5. Preheat and oil the waffle iron: preheat to medium-high and brush or spray generously with neutral oil or melted butter.
  6. Shape and cook in the waffle iron: divide the crab mixture into 8 equal portions (about 2 oz / 55 g each for medium waffles). Form loose patties slightly wider than the waffle cavity. Place one patty in the center of the preheated iron and close gently—do not smash flat; apply light pressure to make contact. Cook until exterior is golden and crisp and internal temperature reaches 145°F (63°C), about 3–5 minutes depending on your iron. Remove and keep warm on a baking sheet in a low oven (200°F / 95°C) while you cook remaining patties, re-oiling the iron between batches.
  7. Finish and serve: plate 2 crab-cake waffles per person, spoon lemon remoulade over or alongside, and garnish with lemon wedges and extra parsley or microgreens. Serve immediately.