Description
Golden, crispy crab cakes made with fresh lump crab meat and served with a tangy homemade 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, lightly beaten
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/4 tsp black pepper
- 2 tbsp vegetable oil, for frying
- For Remoulade Sauce: 1/2 cup mayonnaise, 2 tbsp capers, chopped, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp hot sauce, 1 tsp paprika, 1/4 tsp garlic powder
Instructions
1. Prepare the Crust:
- In a medium bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, and black pepper. Gently mix until just combined.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick. Place on a plate and refrigerate for 15 minutes to firm up.
- While crab cakes chill, make the remoulade sauce: In a small bowl, whisk together mayonnaise, capers, Dijon mustard, lemon juice, hot sauce, paprika, and garlic powder. Refrigerate until ready to serve.
- 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. Serve hot with remoulade sauce.
Notes
You can customize the seasonings to taste.