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Crab Cakes with Remoulade Sauce

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Crab cakes with remoulade sauce are a delicious seafood treat, perfect for parties or cozy dinners. This recipe features fresh crab meat and flavorful ingredients, making it a crowd-pleaser.
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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: 270
Ingredients Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 pound lump crab meat Fresh is best for 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
  • Vegetable oil for frying For frying the 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) Adjust to taste
  • Salt and pepper to taste

Method
 

Make the Crab Cakes
  1. 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
  1. Shape the crab mixture into 8-10 patties.
Fry the Crab Cakes
  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.
Make 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.
Serve
  1. Serve the crab cakes immediately with the remoulade sauce.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 10gProtein: 16gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 1gSugar: 1g

Notes

Crab cakes are best served hot and crispy. Add a side of fresh salad or coleslaw for a complete meal. For an elegant touch, garnish with lemon wedges and fresh herbs.
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