Crab Cakes Pan-Crisped with Président® Salted Butter and Lemon
These crab cakes keep it pure: mostly crab, barely any filler. But the real magic happens in the pan with Président® Salted Butter. As the cakes sear, the butter foams and browns, creating a deeply golden, crisp crust while infusing the crab with rich, nutty flavor. Finished with fresh lemon and a final spoonful of warm butter for a bright, glossy finish.
Prep Time
25 minCook Time
8 minServings
6Ingredients
- 1 shallot, finely minced
- 1/2 red bell pepper, finely diced
- 9 tbsp Président® Salted Butter
- 1 lb lump crab meat, picked over
- 1/4 cup mayonnaise
- 2 large eggs
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup very fine breadcrumbs or crushed crackers
- 2 tbsp chives or parsley, finely chopped
- 1/2 tsp seafood seasoning
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce, to taste
- 1/2 tsp black pepper, freshly ground
- 1 tsp lemon juice, plus lemon wedges for serving
Instructions
- In a small skillet over medium heat, melt 1 tbsp Président® Salted Butter. Add the shallot and red pepper and sauté for 2–3 minutes until softened and lightly sweet, not browned. Remove from heat and let cool completely.
- In a bowl, whisk together mayonnaise, egg, Dijon, lemon zest, lemon juice, Worcestershire, and hot sauce. Gently fold in crab, sautéed shallot and red pepper, herbs, breadcrumbs, seafood seasoning and black pepper. Mix just until combined, keeping the crab in large pieces.
- Shape into 6 crab cakes, about 1 inch thick. Place on a tray or plate and refrigerate for 20–30 minutes to help them hold their shape.
- In a large skillet over medium heat, melt 4 tbsp Président® Salted Butter. Let it foam, then cook until it begins to turn lightly golden and smells nutty.
- Add the crab cakes and cook undisturbed for 3–4 minutes, until the bottoms are deeply golden. Tilt the pan and spoon the foaming butter over the tops as they cook. Flip carefully, add remaining butter, and cook another 3–4 minutes, continuing to baste, until crisp and heated through. Crab cakes can be made in batches, just use more butter, if needed.
- Once crab cakes are cooked, set aside and allow the butter in the pan to brown slightly more, then squeeze in 1 tsp. lemon juice and spoon it over each crab cake. Serve immediately with lemon wedges.
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Recipe by
Chef George Duran
George Duran is a classically trained chef, TV host, and lifestyle expert known for Ham on the Street and The Ultimate Cake Off!. He’s also a longtime culinary contributor on Good Morning America, where he brings humor, smart shortcuts, and real-world cooking experience into every recipe he shares.
