Description
Crispy, golden crab cakes made with fresh lump crab meat and seasoned with herbs, served with a tangy homemade remoulade sauce for dipping.
Ingredients
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Old Bay seasoning
- 2 tablespoons lemon juice
- 2 tablespoons butter, for frying
- Salt and pepper to taste
- For the Remoulade Sauce: 1/2 cup mayonnaise, 2 tablespoons capers, chopped, 1 tablespoon Dijon mustard, 1 tablespoon chopped pickles, 1 teaspoon hot sauce, 1 teaspoon lemon juice
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, and lemon juice. Gently mix until just combined, being careful not to break up the crab lumps.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick. Place on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- While the crab cakes chill, make the remoulade sauce by mixing all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Heat butter in a large skillet over medium heat. Add crab cakes and cook for 3-4 minutes per side, until golden brown and crispy. Work in batches if needed to avoid overcrowding.
- Serve the crab cakes hot with the remoulade sauce on the side, garnished with extra parsley or lemon wedges if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American