Description
Delicious and crispy crab cakes made with lump crab meat and served with a tangy remoulade sauce.
Ingredients
Scale
For the Crust:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/4 cup vegetable oil for frying
- For Remoulade Sauce: 1/2 cup mayonnaise, 2 tbsp capers, chopped, 1 tbsp pickle relish, 1 tsp hot sauce, 1 tsp lemon juice
Instructions
1. Prepare the Crust:
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, and Old Bay seasoning. Gently mix until just combined.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick.
- Heat vegetable oil in a large skillet over medium-high heat. Fry crab cakes for 3-4 minutes per side, until golden brown and crispy.
- While crab cakes are cooking, prepare the remoulade sauce by mixing mayonnaise, capers, pickle relish, hot sauce, and lemon juice in a small bowl.
- Serve crab cakes hot with remoulade sauce on the side.
Notes
You can customize the seasonings to taste.