If you’re craving a dish that embodies coastal flavor and culinary excellence, look no further than these delightful crab cakes with remoulade sauce. These golden, crisp creations are not just any ordinary seafood dish; they are a celebration of real crab meat, skillfully blended with a medley of seasonings and herbs, offering a burst of flavor in every bite. The accompanying remoulade sauce adds a zesty kick that perfectly complements the delicate sweetness of the crab meat. Whether you’re planning a casual family dinner or an elegant gathering, this dish is sure to impress.
Imagine sinking your teeth into these scrumptious crab cakes, perfectly fried to achieve a golden-brown exterior while the inside remains moist and tender. It’s a dish that’s not only simple to prepare but also allows the fresh, original flavors to shine. Pairing these cakes with a homemade remoulade sauce elevates the experience, bringing an irresistible tanginess that will have your taste buds dancing with joy. Get ready to indulge in a coastal-style meal that you’ll crave time and again!
Why You’ll Love This Crab Cakes with Remoulade Sauce
- Flavor-packed: A rich combination of crab meat and seasonings that deliver mouthwatering flavor.
- Easy to make: Simple ingredients and steps make this a perfect dish for home cooks of all levels.
- Versatile: Enjoy as an appetizer or main course, paired with various sides.
- Quick cooking: Prepare and cook within an hour, ideal for busy weeknights.
- Impressive presentation: Serve golden cakes with a drizzle of creamy remoulade and lemon wedges for a gourmet look.
Preparation Phase & Tools to Use
Before diving into crafting these crab cakes, it’s essential to prepare your kitchen and gather the necessary tools. Start by setting up a clean, spacious workspace, which will make it easier to mix the ingredients without any mess. You’ll need a mixing bowl for the crab cake mixture and another for the remoulade sauce. A whisk will help to blend the ingredients smoothly, while a spatula is perfect for gently folding in the crab meat without breaking it apart. You might also want to have a plate ready for chilling the formed cakes.
For frying, a large skillet or frying pan is ideal. Ensure you have neutral oil on hand—such as canola or vegetable oil—since you’ll need it to achieve that perfect golden crust. Keeping a pair of tongs or a slotted spatula near will help in flipping the cakes during frying, making the process easier and neater.
Ingredients
- 1 lb lump crab meat, shells removed
- 1 large egg
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp dry mustard
- 1½ tsp Old Bay seasoning
- ½ tsp Worcestershire sauce
- ½ tsp hot sauce
- 1 tsp lemon juice
- 1 tsp lemon zest
- ¼ tsp kosher salt
- 2 tbsp chopped parsley
- ⅓ cup Italian breadcrumbs
- Neutral oil, for frying
Instructions
Step 1: Prepare the Crab Mixture
To start, crack an egg into a mixing bowl and whisk it well. Incorporate the mayonnaise and both types of mustard to create a creamy base. Next, sprinkle in the dry seasonings: Old Bay seasoning, Worcestershire sauce, and hot sauce. Don’t forget the fresh flavors of lemon juice and zest, alongside the kosher salt to enhance the dish. This mixture not only binds the ingredients but also infuses the crab cakes with flavor.
Step 2: Fold in the Crab
Now comes the delicate part—gently fold in the crab meat, parsley, and Italian breadcrumbs to the egg mixture. Be careful not to overmix; you want to retain the integrity of the crab meat while ensuring all ingredients are well combined. The breadcrumbs will act as a binder, helping the cakes hold their shape when fried.
Step 3: Shape the Cakes
With the mixture ready, it’s time to shape your crab cakes. Lightly grease your hands and form the mixture into six large or eight medium-sized cakes. Press them gently to ensure they hold together without compacting too tightly. The key is to create a nice, uniform shape that will fry evenly.
Step 4: Chill in the Refrigerator
After shaping the crab cakes, place them on a plate and cover them with plastic wrap. Chill in the refrigerator for at least 30 minutes, or up to an hour. This step is crucial as it helps the cakes firm up, making them easier to handle while frying.
Step 5: Make the Remoulade Sauce
While the cakes chill, prepare your remoulade sauce. In a separate bowl, combine mayonnaise, minced garlic, chopped chives, Dijon mustard, lemon juice, Worcestershire sauce, lemon zest, horseradish, smoked paprika, cayenne pepper, and kosher salt. Mix everything until well blended, then taste and adjust the seasoning if necessary. Chill in the refrigerator until ready to serve.
Step 6: Fry the Crab Cakes
Heat a generous amount of oil in a large skillet over medium-high heat until it’s hot, around 350°F. Carefully add the crab cakes to the skillet, being sure to not overcrowd the pan. Fry each cake for about 2 to 3 minutes on one side until golden brown, then flip and cook the other side. The goal is to achieve a beautiful golden crust that enhances the crunch. Once done, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Variations
- Protein: Consider using shrimp or scallops in place of crab for a different seafood variation.
- Vegetables: Add finely chopped bell peppers or green onions for extra flavor and texture.
- Spices: Experiment with spices like cumin or cajun seasoning to elevate the flavor profile.
Cooking Notes
- Make sure to use lump crab meat for a better texture.
- If using fresh crab, ensure all shells are completely removed.
- The remoulade can be made a day ahead to enhance flavors.
- Refrigerate any leftover crab cakes for up to two days.
Serving Suggestions
- Serve warm with lemon wedges for squeezing over the crab cakes.
- Pair with a light salad or coleslaw for a refreshing complement.
Tips
- Use a thermometer to keep the oil temperature consistent for even frying.
- Don’t be afraid to customize the remoulade with herbs such as dill or parsley.
- For a healthier version, bake the crab cakes in the oven at 375°F for about 15-20 minutes instead of frying.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 20g
- Sodium: 600mg
FAQs
Can crab cakes be frozen?
Yes, you can freeze uncooked crab cakes. Lay them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer bag. They can be cooked directly from frozen.
What’s the best way to reheat leftover crab cakes?
The best way to reheat crab cakes is either in the oven at 350°F for about 10-15 minutes or in a skillet with a bit of oil until heated through.
Can I make crab cakes without breadcrumbs?
Yes, you can substitute breadcrumbs with crushed crackers or panko for a similar effect. You can also use almond flour for a gluten-free option.
What can I serve with crab cakes?
Crab cakes pair wonderfully with a side salad, fries, or a refreshing cucumber salad for a balanced meal.
Conclusion
These crab cakes with remoulade sauce are more than just a dish; they are an experience to be savored. With their crispy exterior and juicy, flavorful interior, they are sure to be a hit with family and friends alike. The zesty remoulade takes this dish to the next level, making it perfect for any occasion. So, why not give this recipe a try? We encourage you to experiment with your variations and serve alongside your favorite sides. Don’t forget to share your thoughts in the comments below and let us know how you enjoyed this recipe!
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Delicious Crab Cakes with Zesty Remoulade Sauce
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These crab cakes with remoulade sauce are a celebration of real crab meat, skillfully blended with seasonings and herbs, offering a burst of flavor in every bite.
Ingredients
- 1 lb lump crab meat, shells removed
- 1 large egg
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp dry mustard
- 1½ tsp Old Bay seasoning
- ½ tsp Worcestershire sauce
- ½ tsp hot sauce
- 1 tsp lemon juice
- 1 tsp lemon zest
- ¼ tsp kosher salt
- 2 tbsp chopped parsley
- ⅓ cup Italian breadcrumbs
- Neutral oil, for frying
Instructions
- To start, crack an egg into a mixing bowl and whisk it well. Incorporate the mayonnaise and both types of mustard to create a creamy base. Next, sprinkle in the dry seasonings: Old Bay seasoning, Worcestershire sauce, and hot sauce. Don’t forget the fresh flavors of lemon juice and zest, alongside the kosher salt to enhance the dish.
- Now comes the delicate part—gently fold in the crab meat, parsley, and Italian breadcrumbs to the egg mixture. Be careful not to overmix; you want to retain the integrity of the crab meat while ensuring all ingredients are well combined.
- With the mixture ready, it’s time to shape your crab cakes. Lightly grease your hands and form the mixture into six large or eight medium-sized cakes.
- After shaping the crab cakes, place them on a plate and cover them with plastic wrap. Chill in the refrigerator for at least 30 minutes, or up to an hour.
- While the cakes chill, prepare your remoulade sauce. In a separate bowl, combine mayonnaise, minced garlic, chopped chives, Dijon mustard, lemon juice, Worcestershire sauce, lemon zest, horseradish, smoked paprika, cayenne pepper, and kosher salt. Mix everything until well blended.
- Heat a generous amount of oil in a large skillet over medium-high heat until it’s hot, around 350°F. Carefully add the crab cakes to the skillet, frying each for about 2 to 3 minutes on one side until golden brown.
Notes
The remoulade can be made a day ahead to enhance flavors. Refrigerate any leftover crab cakes for up to two days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 20 g