Description
These crab cakes are packed with lump crab meat and flavored with Old Bay seasoning, served with a tangy remoulade sauce.
Ingredients
Scale
- For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter, for frying
- For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 tablespoon sweet pickle relish
- 1 teaspoon hot sauce (e.g., Tabasco)
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Make the remoulade sauce: In a small bowl, combine all sauce ingredients. Mix well, cover, and refrigerate until ready to serve.
- Make the crab cakes: In a large bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, pepper, and parsley. Be careful not to break up the crab lumps too much.
- Shape the mixture into 8 patties about 3/4-inch thick. Place on a baking sheet and refrigerate for 30 minutes to help them hold together.
- In a large skillet, melt butter over medium heat. Cook the crab cakes in batches, about 3-4 minutes per side, until golden brown and heated through.
- Serve warm with the remoulade sauce.
Notes
For best results, chill the formed crab cakes for at least 30 minutes before cooking. You can also use panko breadcrumbs for a crispier texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Appetizer / Main Course
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 3 g
- Fat: 22 g
- Carbohydrates: 15 g
- Protein: 24 g