Crab Cakes with Remoulade Sauce

Why Make This Recipe

Crab cakes are a delightful dish that brings a taste of the coast right to your kitchen. The combination of sweet lump crab meat and savory seasonings creates a flavorful delight that is perfect for any occasion. Pairing them with a creamy remoulade sauce adds a zesty kick that elevates this dish to perfection. Making crab cakes at home allows you to enjoy a restaurant-quality meal without leaving your house.

How to Make Crab Cakes with Remoulade Sauce

Ingredients

• 1 pound lump crab meat
• 1/2 cup panko bread crumbs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 egg, beaten
• 1/4 cup chopped onion
• 1 tablespoon chopped parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Old Bay seasoning
• Vegetable oil for frying

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon chopped dill pickles
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• 1/4 teaspoon hot sauce (optional)
• Salt and pepper to taste

Directions

1. Make the Crab Cakes: In a large bowl, gently combine crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, onion, parsley, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Mix until just combined.
2. Form the Crab Cakes: Shape the crab mixture into 8-10 patties.
3. Fry the Crab Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and cooked through.
4. Make the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickles, parsley, lemon juice, hot sauce (if using), salt, and pepper.
5. Serve: Serve the crab cakes immediately with the remoulade sauce.

How to Serve Crab Cakes with Remoulade Sauce

Serve crab cakes hot, straight from the skillet, with a generous dollop of remoulade sauce on the side. They make a great appetizer, or you can serve them as a main dish with a fresh salad or some grilled vegetables.

How to Store Crab Cakes with Remoulade Sauce

If you have leftovers, store the crab cakes in an airtight container in the refrigerator for up to 2 days. The remoulade sauce can also be stored in the fridge and used within a week. Reheat crab cakes in a skillet over medium heat until warmed through.

Tips to Make Crab Cakes with Remoulade Sauce

• Use fresh lump crab meat for the best flavor and texture.
• Don’t overmix the crab mixture, or the cakes may become tough.
• If the mixture is too wet, add a little more panko bread crumbs to help it hold together.
• Fry the crab cakes in batches to avoid crowding the pan, which helps them cook evenly.

Variation

You can experiment with different herbs and spices to customize your crab cakes. Some people like to add bell peppers, garlic, or even a bit of corn for extra flavor and texture.

FAQs

1. Can I use canned crab meat?
Yes, you can use canned crab meat, but be sure to drain it well and check for any shell pieces.

2. Can I bake the crab cakes instead of frying them?
Yes, you can bake them! Preheat the oven to 375°F (190°C) and place the crab cakes on a baking sheet. Bake for about 15-20 minutes, flipping halfway through.

3. How do I know when the crab cakes are done?
They should be golden brown on both sides and heated through. You can break one open to check that the inside is hot and the mixture is firm.

Enjoy making these delicious crab cakes with remoulade sauce! They’re sure to be a hit at your table.