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Crab Cakes with Remoulade Sauce

Perfectly crafted crab cakes with a golden-brown crust and tender, flavorful crab meat inside, served with a zesty remoulade sauce.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 58 minutes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 pound lump crab meat picked over for shells
  • 1/3 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil for frying
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon capers minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 green onions finely chopped
  • 1 clove garlic minced
  • 1/4 teaspoon cayenne pepper adjust to taste

Instructions
 

  • Start with the remoulade sauce: Mix all sauce ingredients in a bowl until well combined. Cover and refrigerate for at least 30 minutes to let flavors meld.
  • For the crab cakes: Gently pat the crab meat dry with paper towels to remove excess moisture.
  • In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
  • Add the red bell pepper and parsley to the mixture and stir until well combined.
  • Very gently fold in the crab meat and panko breadcrumbs, being careful not to break up the lumps of crab too much.
  • Cover the mixture and refrigerate for at least 30 minutes (this helps the cakes hold together better).
  • Form the mixture into 8 equal-sized patties, about 3 inches in diameter.
  • Heat oil in a large skillet over medium heat until shimmering.
  • Cook crab cakes for 3-4 minutes on each side until golden brown and heated through.