Name: Crab Cakes with Remoulade Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: • 1 pound lump crab meat (picked over for shells); • 1 large egg; • 1 tablespoon mayonnaise; • 1 teaspoon Dijon mustard; • 1/2 teaspoon dry mustard; • 1 1/2 teaspoons Old Bay seasoning; • 1/2 teaspoon Worcestershire sauce; • 1/2 teaspoon hot sauce; • 1 teaspoon lemon juice + 1 teaspoon lemon zest; • 1/4 teaspoon kosher salt; • 2 tablespoons chopped flat-leaf parsley; • 1/3 cup Italian breadcrumbs; • Neutral oil for pan frying; •; • 2/3 cup mayonnaise; • 2 cloves garlic, minced; • 2 teaspoons chopped chives; • 1 tablespoon Dijon mustard; • 1 tablespoon lemon juice; • 1 teaspoon Worcestershire sauce; • 1 teaspoon lemon zest; • 1 1/2 teaspoons horseradish; • 1 pinch cayenne pepper (adjust to taste); • 3/4 teaspoon smoked paprika; • 1/4 teaspoon kosher salt

Description

These crab cakes with remoulade sauce are golden, crisp, and packed with tender lump crab. They’re paired with a smoky, zesty homemade sauce that brings everything together — perfect for coastal-inspired dinners or upscale appetizers.

Ingredients

• 1 pound lump crab meat (picked over for shells)

• 1 large egg

• 1 tablespoon mayonnaise

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dry mustard

• 1 1/2 teaspoons Old Bay seasoning

• 1/2 teaspoon Worcestershire sauce

• 1/2 teaspoon hot sauce

• 1 teaspoon lemon juice + 1 teaspoon lemon zest

• 1/4 teaspoon kosher salt

• 2 tablespoons chopped flat-leaf parsley

• 1/3 cup Italian breadcrumbs

• Neutral oil for pan frying

•

• Remoulade Sauce:

• 2/3 cup mayonnaise

• 2 cloves garlic, minced

• 2 teaspoons chopped chives

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1 teaspoon lemon zest

• 1 1/2 teaspoons horseradish

• 1 pinch cayenne pepper (adjust to taste)

• 3/4 teaspoon smoked paprika

• 1/4 teaspoon kosher salt

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Instructions

1. Place lump crab on a sheet pan or plate and pick through to remove any shells.

2. In a large bowl, whisk together egg, mayonnaise, Dijon, dry mustard, Old Bay, Worcestershire, hot sauce, lemon juice and zest, and salt until smooth.

3. Gently fold crab meat into the wet mixture along with parsley and breadcrumbs. Mix lightly using a spatula.

4. Form mixture into 6 large or 8 medium-sized cakes using a ring mold or hands. Press gently to shape.

5. Chill crab cakes in the fridge for 30–60 minutes to firm up.

6. While cakes chill, make remoulade: whisk all sauce ingredients in a bowl until smooth and combined. Chill until ready to serve.

7. Heat neutral oil in a cast-iron skillet over medium heat to 350°F. Fry crab cakes 2–3 minutes per side, until golden brown.

8. Drain on paper towels or a rack. Serve warm with remoulade sauce dolloped on top or underneath.

Notes

– Chilling the crab cakes is essential to help them hold their shape when frying.

– You can bake instead of pan-frying: 450°F for 12–14 minutes.

– Costco or Sam’s Club often have great deals on lump crab meat.

– Add more breadcrumbs if cakes won’t hold together.

– Remoulade sauce keeps for up to 5 days refrigerated.

– Leftover crab cakes reheat best in a 350°F oven for 10 minutes.

Prep Time: 15
Cook Time: 20
Method: Skillet
Cuisine: American