Description
Crispy, golden crab cakes made with lump crab meat and savory seasonings, served with a tangy homemade remoulade sauce for a delicious seafood appetizer or main course.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 2 tablespoons vegetable oil for frying
- For the Remoulade Sauce: 1/2 cup mayonnaise, 2 tablespoons chopped pickles, 1 tablespoon capers, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper
Instructions
- In a medium bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, breadcrumbs, parsley, Old Bay seasoning, salt, and pepper. Gently fold until just mixed, being careful not to break up the crab lumps too much.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick. Place on a plate, cover, and refrigerate for at least 30 minutes to firm up.
- While the crab cakes chill, make the remoulade sauce: In a small bowl, whisk together the mayonnaise, pickles, capers, lemon juice, Dijon mustard, paprika, and cayenne pepper. Cover and refrigerate until ready to serve.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes in batches, cooking for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Serve the crab cakes warm 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