Description
Discover the perfect recipe for delicious crab cakes with zesty remoulade sauce. Learn how to make this flavorful seafood dish at home today!
Ingredients
- 1 pound (454 g) (450 grams) lump crab meat
- 1/2 cup (120 ml) (60 grams) breadcrumbs
- 1/4 cup (60 ml) (60 milliliters) mayonnaise
- 1 egg
- 1 tablespoon (15 ml) (15 milliliters) Dijon mustard
- 1 tablespoon (15 ml) (15 milliliters) Worcestershire sauce
- 1/2 teaspoon (3 ml) (2.5 grams) salt
- 1/4 teaspoon (1 ml) (1.25 grams) black pepper
- 1/4 teaspoon (1 ml) (1.25 grams) paprika
- 1/4 cup (60 ml) (30 grams) chopped green onions
- 1/4 cup (60 ml) (30 grams) chopped fresh parsley
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
- 1/4 cup (60 ml) (60 milliliters) vegetable oil for frying
- Remoulade Sauce:
- 1/2 cup (120 ml) (120 milliliters) mayonnaise
- 1 tablespoon (15 ml) (15 milliliters) Dijon mustard
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
- 1 tablespoon (15 ml) (15 milliliters) hot sauce
- 1 tablespoon (15 ml) (15 milliliters) beef broth
- 1 tablespoon (15 ml) (15 grams) chopped fresh parsley
- 1 tablespoon (15 ml) (15 grams) chopped green onions
- 1/2 teaspoon (3 ml) (2.5 grams) paprika
- 1/4 teaspoon (1 ml) (1.25 grams) cayenne pepper
- Salt to taste
Instructions
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, salt, black pepper, and paprika.
- Gently fold in the chopped green onions, parsley, and lemon juice until well mixed.
- Shape the mixture into 8 equal-sized patties.
- Place the patties on a baking sheet and refrigerate for at least 30 minutes to firm up.
- For the remoulade sauce, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, parsley, green onions, paprika, and cayenne pepper in a bowl.
- Mix the remoulade sauce ingredients thoroughly and adjust the salt to taste.
- Heat vegetable oil in a large skillet over medium heat.
- Once the oil is hot, carefully add the crab cakes to the skillet.
- Cook the crab cakes for 3-4 minutes on each side, until golden brown and cooked through.
- Remove the crab cakes from the skillet and drain on paper towels.
- Serve the crab cakes warm with the prepared remoulade sauce on the side.
Notes
- Use fresh lump crab meat for optimal flavor and texture in the crab cakes.
- Refrigerate the crab cake mixture before shaping into patties to help them maintain their shape during cooking.
- Adjust the seasoning in the remoulade sauce to your liking, adding more hot sauce for extra spice.
