Crab Cakes with Remoulade Sauce
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.
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
Instructions
Make the Crab Cakes
- 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
- 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
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.