Description
Classic crab cakes served with a creamy, tangy remoulade dipping sauce.
Ingredients
- 1 lb (≈ 450 g) lump crab meat, shells removed
- 2 large eggs, beaten
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or your seafood seasoning)
- 2 tablespoons fresh parsley, chopped
- ½ cup panko breadcrumbs (plus extra for dredging)
- Salt & freshly ground black pepper, to taste
- Butter and/or oil for frying
- Remoulade Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped dill pickles or pickle relish
- 1 teaspoon prepared horseradish (optional)
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- 2 teaspoons fresh lemon juice (or more to taste)
- Salt & pepper, to taste
Instructions
- In a large bowl, gently combine crab meat, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper.
- Fold in panko breadcrumbs until mixture just holds together (do not overmix).
- Shape mixture into patties (e.g. 8–10 medium or 12 smaller cakes). Then lightly dredge each cake in additional panko to coat the outside.
- Refrigerate the crab cakes for at least 30 minutes (this helps them stay together during cooking).
- Meanwhile, make the remoulade: whisk together all the sauce ingredients in a bowl until smooth. Chill until ready to serve.
- Heat a skillet over medium heat and add butter and/or oil. Fry the crab cakes 3–4 minutes per side (or until golden and heated through).
- Serve hot crab cakes with remoulade sauce on the side and lemon wedges.
Notes
- Be gentle when mixing to avoid breaking up the crab meat too much.
- Chilling the crab cakes is important — it helps prevent them from falling apart while cooking.
- You can bake them instead: place on a greased baking sheet and bake at 200 °C (≈ 400 °F) for 12–15 minutes, flipping once.
- Adjust remoulade seasonings (lemon, paprika, horseradish) to your taste.
- Leftover remoulade keeps in a sealed container in refrigerator for 2–3 days.
Nutrition
- Serving Size: 1 crab cake with remoulade
- Calories: ≈ 320 kcal
- Sugar: ≈ 5 g
- Sodium: ≈ 780 mg
- Fat: ≈ 20 g
- Saturated Fat: ≈ 3 g
- Unsaturated Fat: ≈ 17 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 20 g
- Fiber: ≈ 2 g
- Protein: ≈ 15 g
- Cholesterol: ≈ 60 mg
