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Crab Cakes with Remoulade Sauce

Crispy-on-the-outside, tender-on-the-inside crab cakes paired with a zesty remoulade sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 lb fresh lump crab meat
  • 1/3 cup mayonnaise
  • 1 large egg
  • 1/4 cup finely chopped red bell pepper
  • 2 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp Worcestershire sauce
  • 1 cup panko breadcrumbs
  • 2 tbsp butter
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp pickle relish
  • 1 tsp hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Instructions
 

  • In a large bowl, combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, and Worcestershire sauce. Whisk until smooth. Fold in the red bell pepper, parsley, and crab meat. Sprinkle panko over the mixture and gently mix until just combined.
  • Divide the mixture into 6 equal portions. Shape each into a patty about 1-inch thick. Place them on a plate and refrigerate for 20–30 minutes.
  • While the crab cakes chill, make the remoulade sauce. Stir together all sauce ingredients in a medium bowl. Cover and refrigerate until ready to serve.
  • Heat butter in a non-stick skillet over medium heat. Cook the crab cakes in batches for 4–5 minutes per side, or until golden brown and crisp.