Why You’ll Love This
Crab Cakes with Remoulade Sauce are a classic seafood dish that’s crispy on the outside and tender and flavorful on the inside. Made with sweet lump crab meat, light seasonings, and just enough binder to hold them together, these crab cakes let the natural flavor of the crab shine. The creamy, tangy remoulade sauce adds the perfect finishing touch, making this dish ideal for appetizers, brunch, or a special dinner.
Ingredients
For the Crab Cakes
● 1 lb lump crab meat, picked over for shells
● ½ cup breadcrumbs (preferably panko)
● ¼ cup mayonnaise
● 1 large egg
● 1 tablespoon Dijon mustard
● 1 teaspoon Worcestershire sauce
● 1 teaspoon lemon juice
● 2 tablespoons fresh parsley, chopped
● 2 tablespoons green onions, finely chopped
● ½ teaspoon Old Bay seasoning
● ¼ teaspoon black pepper
● 2 tablespoons vegetable oil (for frying)
For the Remoulade Sauce
● ½ cup mayonnaise
● 1 tablespoon Dijon mustard
● 1 tablespoon lemon juice
● 1 teaspoon paprika
● 1 teaspoon capers, finely chopped
● 1 teaspoon hot sauce (optional)
● 1 tablespoon fresh parsley, chopped
● Salt and black pepper to taste
Preparation Instructions
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Prepare the Crab Mixture
In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and black pepper. -
Add the Crab and Breadcrumbs
Gently fold in the crab meat, breadcrumbs, parsley, and green onions. Mix carefully to avoid breaking up the crab too much. -
Form the Crab Cakes
Shape the mixture into 6–8 small patties. Place them on a plate and refrigerate for 20–30 minutes to help them hold their shape. -
Prepare the Remoulade Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, paprika, capers, hot sauce (if using), parsley, salt, and pepper. Refrigerate until ready to serve. -
Heat the Oil
Heat vegetable oil in a large skillet over medium heat. -
Cook the Crab Cakes
Place the crab cakes in the skillet and cook for 3–4 minutes per side until golden brown and crispy. -
Drain Excess Oil
Transfer the cooked crab cakes to a paper towel-lined plate. -
Serve
Serve the crab cakes warm with remoulade sauce on the side.
Kitchen Tools You’ll Need
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Large mixing bowl
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Small bowl (for sauce)
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Knife and cutting board
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Skillet or frying pan
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Spatula
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Measuring cups and spoons
Tips
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Use high-quality crab meat: Lump or jumbo lump crab gives the best flavor and texture.
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Handle gently: Mixing too much can break up the crab pieces.
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Chill before cooking: This helps the cakes stay together during frying.
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Bake instead of fry: Bake at 400°F (200°C) for 12–15 minutes if you prefer a lighter option.
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Add extra flavor: A dash of hot sauce or lemon zest brightens the crab cakes.
Serving Suggestions
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Serve with lemon wedges for extra freshness.
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Pair with a light green salad.
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Serve alongside coleslaw or roasted vegetables.
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Enjoy with rice, roasted potatoes, or a brioche bun for a crab cake sandwich.
Storage
Refrigerator:
Store cooked crab cakes in an airtight container for up to 3 days.
Freezer:
Uncooked crab cakes can be frozen for up to 2 months. Freeze individually before storing in a bag.
Reheating:
Reheat in the oven at 350°F (175°C) for 8–10 minutes until warmed through.
FAQs
1. Can I use canned crab meat?
Yes, but fresh or refrigerated lump crab meat provides the best flavor and texture.
2. How do I keep crab cakes from falling apart?
Chilling the mixture and using enough binder (egg and breadcrumbs) helps them stay together.
3. Can I cook crab cakes in an air fryer?
Yes. Air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway through.
Conclusion
Crab Cakes with Remoulade Sauce are a flavorful seafood dish that’s both elegant and easy to make. With crispy golden crusts and tender crab filling, paired with a tangy, creamy sauce, this recipe brings restaurant-quality seafood right to your kitchen.
Nutrition Information (Approximate per serving)
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Calories: 320 kcal
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Protein: 20 g
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Carbohydrates: 12 g
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Fat: 22 g
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Fiber: 1 g
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Sodium: 520 mg
Nutrition values may vary depending on ingredients used. 🦀✨
