Crab Cakes with Remoulade Sauce
These crab cakes are so good some of the best I’ve ever tasted 🤤if you like crab cakes you gotta try this recipe out #crab #crabcakes #food #Recipe #seafood
For the Crab Cakes
* 1 lb lump crab meat, picked over for shells
* ½ cup breadcrumbs (Panko works great)
* ¼ cup mayonnaise
* 1 egg, lightly beaten
* 1 tbsp Dijon mustard
* 1 tsp Worcestershire sauce
* 1 tsp Old Bay seasoning
* 2 tbsp finely chopped parsley
* 1 tbsp lemon juice
* Salt and pepper to taste
* 2 tbsp butter or oil for frying
For the Remoulade Sauce
* ½ cup mayonnaise
* 1 tbsp Dijon mustard
* 1 tbsp lemon juice
* 1 tsp paprika
* 1 tsp prepared horseradish (optional)
* 1 tbsp sweet pickle relish
* 1 clove garlic, minced
* Dash of hot sauce
* Salt and pepper to taste
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Instructions
Make the Remoulade
1. Mix all remoulade ingredients in a bowl.
2. Cover and refrigerate while preparing the crab cakes.
Make the Crab Cakes
1. In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire, Old Bay, parsley, and lemon juice.
2. Gently fold in the crab meat and breadcrumbs. Be careful not to break up the crab too much.
3. Form into 6–8 patties.
4. Refrigerate for 20–30 minutes to help them hold together.
Cook
1. Heat butter or oil in a skillet over medium heat.
2. Cook crab cakes for 4–5 minutes per side until golden brown and heated through.
3. Drain on a paper towel.
Making crab cakes at home can be a rewarding culinary experience, especially when you get to enjoy the fresh flavors of real lump crab meat combined with carefully balanced seasonings. One tip I found helpful is to use Panko breadcrumbs, as they help the patties stay crispy on the outside while keeping them tender inside. When folding in the crab meat, be gentle to avoid breaking it up too much, which preserves the cake's luscious texture. The remoulade sauce is the perfect companion to these crab cakes, offering a zesty and creamy contrast that elevates the dish. Adding a dash of hot sauce and a hint of prepared horseradish can give this sauce an extra layer of complexity, but it can be adjusted to suit your taste. I usually prepare the sauce first and refrigerate it while forming the crab patties, so the bold flavors have time to meld. For cooking, medium heat is ideal to ensure the cakes cook through without burning on the outside. Using butter or a light oil adds flavor and helps achieve that golden-brown crust. Patting dry on paper towels post-frying removes excess oil and keeps them from becoming soggy. These crab cakes are great served as an appetizer or a main dish alongside a fresh salad or roasted vegetables. They also work wonderfully in sandwiches or sliders. With ingredients like Old Bay seasoning and fresh parsley, these crab cakes deliver authentic seafood flair that’s sure to please both family and guests alike. Overall, this recipe offers a foolproof way to enjoy restaurant-quality crab cakes at home. Give it a try and you might just discover your new favorite seafood dish!