Description
Delicious and easy-to-make crab cakes with a zesty, creamy remoulade sauce.
Ingredients
- 1 lb jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs, divided
- 2 tablespoons olive oil
- For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped capers
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon hot sauce (optional)
Instructions
- In a large bowl, gently combine the crab meat, 1/2 cup mayonnaise, egg, celery, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper. Be careful not to break up the crab meat too much.
- Fold in 1/2 cup of the panko breadcrumbs until just combined.
- Form the mixture into eight equal-sized patties, about 1 inch thick.
- Place the remaining 1/2 cup panko breadcrumbs on a shallow plate. Gently dredge each crab cake in the panko, pressing lightly to coat.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Carefully place the crab cakes in the skillet, ensuring not to overcrowd. Cook in batches if necessary.
- Cook for 4-5 minutes per side, or until golden brown and heated through.
- While the crab cakes are cooking, prepare the remoulade sauce: In a small bowl, whisk together all remoulade sauce ingredients until smooth.
- Serve the hot crab cakes with a generous dollop of remoulade sauce.
Notes
You can use a combination of lump and claw crab meat for a more economical option. For extra spice, add a pinch of cayenne pepper to the crab cake mixture.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Method: Main
- Cuisine: American