Crab Cakes with Remoulade Sauce
Delightful crab cakes paired with a zesty remoulade sauce, perfect for gatherings and meals.
Ingredients
For the Crab Cakes
- 1 pound lump crab meat Use lump crab meat for the best texture.
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large 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 frying the crab cakes.
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)
- to taste Salt and pepper To taste.
Instructions
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.
Notes
Let the crab cakes chill in the fridge for 30 minutes before frying to help them hold their shape better. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.