Why Make This Recipe

Crab cakes are a delightful treat that brings the taste of the ocean to your table. This recipe for crab cakes with remoulade sauce is not only easy to make but is also perfect for gatherings and family meals. The combination of lump crab meat and flavorful ingredients creates a delicious experience everyone will love. Plus, the creamy and zesty remoulade sauce adds a wonderful touch that complements the cakes perfectly.

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, 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

Serve the crab cakes hot, alongside the remoulade sauce for dipping. They make a great appetizer, a main dish, or even a sandwich filling. You can also pair them with a fresh salad or some roasted vegetables for a complete meal.

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 3 days. To keep the remoulade sauce fresh, store it in a separate airtight container. You can reheat the crab cakes in a skillet over low heat until warm.

Tips to Make Crab Cakes with Remoulade Sauce

Make sure to use lump crab meat for the best texture and flavor.
Be gentle when mixing the ingredients to keep the crab meat in large pieces.
You can chill the crab cakes in the fridge for about 30 minutes before frying to help them hold their shape better.

Variation

You can customize the crab cakes by adding spices like garlic powder or some hot sauce for a kick. If you prefer a different flavor, consider using shrimp or a mix of seafood instead of crab.

FAQs

Q: Can I freeze crab cakes?
A: Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to an airtight container once frozen.

Q: Can I make the remoulade sauce ahead of time?
A: Yes, the remoulade sauce can be made a day in advance. Just store it in the fridge until you’re ready to use it.

Q: How do I know when the crab cakes are cooked through?
A: The crab cakes should be golden brown on both sides and have an internal temperature of 165°F (74°C) when cooked through.