Description
Crispy, golden crab cakes made with lump crab meat and savory seasonings, served with a tangy homemade remoulade sauce.
Ingredients
Scale
For the Crust:
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup breadcrumbs
- 2 tbsp chopped fresh parsley
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
- 2 tbsp vegetable oil for frying
- For the Remoulade Sauce: 1/2 cup mayonnaise, 1 tbsp capers, chopped, 1 tbsp pickle relish, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp hot sauce, 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- In a medium bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, breadcrumbs, parsley, celery, red onion, Old Bay seasoning, salt, and pepper.
- Gently fold in the crab meat, being careful not to break up the lumps too much. Shape the mixture into 8 equal-sized patties.
- Heat vegetable oil in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side, until golden brown and heated through.
- For the remoulade sauce, mix all sauce ingredients in a small bowl until well combined. Serve crab cakes hot with remoulade sauce on the side.
Notes
You can customize the seasonings to taste.