Crab Cakes with Remoulade Sauce
Delightful crab cakes made with lump crab meat paired with a creamy, zesty remoulade sauce, perfect for gatherings and family meals.
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)
Instructions
Preparation
- 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.
- Shape the crab mixture into 8-10 patties.
Cooking
- 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
- In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickles, parsley, lemon juice, hot sauce (if using), salt, and pepper.
Serving
- Serve the crab cakes immediately with the remoulade sauce.
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.