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
Scale
- 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