Description
Delicious, golden-brown crab cakes made with lump crab meat and seasoned to perfection, 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 paprika, 1/4 tsp hot sauce
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 lump crab meat, being careful not to break up the chunks too much.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick.
- 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. Refrigerate until ready to serve.
- Serve crab cakes hot with a dollop of remoulade sauce on the side.
Notes
You can customize the seasonings to taste.