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Crab Cakes with Remoulade Sauce

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Delightful crab cakes made with lump crab meat paired with a creamy, zesty remoulade sauce, perfect for gatherings and family meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 pound lump crab meat Use high-quality lump crab meat for the best texture and flavor.
  • 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
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)

Method
 

Preparation
  1. 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. Shape the crab mixture into 8-10 patties.
Cooking
  1. 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.
Making the Remoulade Sauce
  1. In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickles, parsley, lemon juice, hot sauce (if using), salt, and pepper.
Serving
  1. Serve the crab cakes immediately with the remoulade sauce.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 1gSugar: 1g

Notes

If you have leftovers, store the crab cakes in an airtight container in the refrigerator for up to 3 days. The remoulade sauce can be made a day in advance. Chill crab cakes in the fridge for about 30 minutes before frying to help them hold their shape better.
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