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Crab Cakes with Remoulade Sauce

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Delicious homemade crab cakes paired with a zesty remoulade sauce, perfect for any occasion.
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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: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 pound lump crab meat Use fresh for best 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 Vegetable oil for frying
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)
  • Salt and pepper 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, 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: 150kcalCarbohydrates: 10gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 1gSugar: 1g

Notes

Use fresh lump crab meat for best flavor and texture. Don’t overmix the crab mixture, or the cakes may become tough. If the mixture is too wet, add a little more panko bread crumbs to help it hold together. Fry the crab cakes in batches to avoid crowding the pan for even cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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