Why Make This Recipe

Crab cakes with remoulade sauce are a delicious treat that captures the essence of seafood in a simple form. They are a perfect dish for parties, family dinners, or even a cozy night in. This recipe combines fresh crab meat with flavorful ingredients, making them a crowd-pleaser.

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

Make the Crab Cakes: In a large bowl, gently combine crab meat, bread crumbs, mayonnaise, Dijon mustard, beaten egg, onion, parsley, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Mix until just combined.
Form the Crab Cakes: Shape the crab mixture into 8-10 patties.
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.
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.
Serve: Serve the crab cakes immediately with the remoulade sauce.

How to Serve Crab Cakes with Remoulade Sauce

Crab cakes are best served hot and crispy. You can place them on a platter with a bowl of remoulade sauce for dipping. Add a side of fresh salad or coleslaw for a complete meal. For an elegant touch, garnish with lemon wedges and fresh herbs.

How to Store Crab Cakes with Remoulade Sauce

If you have leftover crab cakes, let them cool completely. Place them in an airtight container and store in the refrigerator for up to 2 days. To reheat, cook them in a skillet over medium heat until warmed through. The remoulade sauce can also be kept in the fridge for up to 5 days.

Tips to Make Crab Cakes with Remoulade Sauce

Be gentle when mixing the crab meat to avoid breaking it up too much.
For crunchier crab cakes, ensure your oil is hot enough before frying.
You can make the crab cake mixture ahead of time and keep it in the fridge for a few hours before frying.
For a spicier sauce, adjust the amount of hot sauce in the remoulade recipe.

Variation

You can add different herbs or spices to the crab cake mixture to suit your taste. Some people enjoy adding a little diced red bell pepper for sweetness and color. You could also try different types of seafood in the cakes, like shrimp or scallops, for a variation.

FAQs

Can I use canned crab meat?
Yes, canned crab meat can be used, but fresh lump crab meat will provide a better taste and texture.

Can I freeze crab cakes?
Yes, you can freeze uncooked crab cakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container. Cook from frozen by adding a few extra minutes to the frying time.

What can I serve with crab cakes?
Crab cakes pair well with sides like coleslaw, a simple green salad, or steamed vegetables. You can also serve them with fries for a classic feel.