AmericanStarterPescatarian

Crab Cakes with Remoulade

Name: Crab Cakes with Remoulade
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb lump crab meat, picked over for shells; 1/3 cup mayonnaise; 1 large egg, lightly beaten; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbsp fresh parsley, finely chopped; 2 green onions, finely sliced; 3/4 cup panko breadcrumbs, divided; 3 tbsp unsalted butter; 2 tbsp vegetable oil; 1/2 cup mayonnaise for remoulade; 2 tbsp Creole mustard; 1 tbsp capers, drained and chopped; 1 tbsp sweet pickle relish; 1 tsp hot sauce; 1 tsp fresh lemon juice; 1/2 tsp smoked paprika; 1 clove garlic, minced; Lemon wedges for serving

Sweet, briny lump crab meat is bound with just enough mayo and mustard to hold these golden patties together, letting the seafood shine through with each crispy bite. A tangy remoulade cuts through the richness perfectly, while Old Bay and fresh herbs add warmth and brightness. Make these elegant yet simple cakes for an impressive appetizer that feels special enough for company but comes together in under 35 minutes.

Prep

25 minutes

Cook

10 minutes

Total

35 minutes

Serves

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Ingredients

Units

Instructions

1
Prepare the remoulade by whisking together 1/2 cup mayonnaise, Creole mustard, capers, pickle relish, hot sauce, lemon juice, smoked paprika, and minced garlic in a small bowl. Cover and refrigerate for at least 20 minutes to let flavors meld.
2
In a large bowl, gently combine the crab meat, 1/3 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, and 1/4 cup of the panko breadcrumbs. Fold gently to avoid breaking up the crab meat.
3
Divide the mixture into 8 equal portions and shape into patties about 3 inches wide and 3/4 inch thick. Place remaining 1/2 cup panko on a plate and gently press each crab cake into the breadcrumbs on both sides.
4
Place formed crab cakes on a baking sheet lined with parchment paper and refrigerate for 15 minutes to help them firm up.
5
Heat butter and vegetable oil in a large skillet over medium-high heat until the butter is melted and foaming subsides.
6
Cook crab cakes in batches, about 4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
7
Transfer to a paper towel-lined plate briefly, then serve immediately with remoulade sauce and lemon wedges.

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Crab Cakes with Remoulade

Prep

25 minutes

Cook

10 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Prepare the remoulade by whisking together 1/2 cup mayonnaise, Creole mustard, capers, pickle relish, hot sauce, lemon juice, smoked paprika, and minced garlic in a small bowl. Cover and refrigerate for at least 20 minutes to let flavors meld.
2
In a large bowl, gently combine the crab meat, 1/3 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, and 1/4 cup of the panko breadcrumbs. Fold gently to avoid breaking up the crab meat.
3
Divide the mixture into 8 equal portions and shape into patties about 3 inches wide and 3/4 inch thick. Place remaining 1/2 cup panko on a plate and gently press each crab cake into the breadcrumbs on both sides.
4
Place formed crab cakes on a baking sheet lined with parchment paper and refrigerate for 15 minutes to help them firm up.
5
Heat butter and vegetable oil in a large skillet over medium-high heat until the butter is melted and foaming subsides.
6
Cook crab cakes in batches, about 4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
7
Transfer to a paper towel-lined plate briefly, then serve immediately with remoulade sauce and lemon wedges.

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