Golden Crab Cakes with Creamy Remoulade Sauce Delight
Crispy golden crab cakes paired with creamy remoulade sauce, served with fresh lemon wedges for a flavorful and irresistible seafood delight.
Equipment
- Large mixing bowls (2-3)
- Medium bowl for remoulade
- Shallow dish for breadcrumbs
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula
- 1/3 cup measuring cup or ice cream scoop
- Heavy-bottomed skillet or cast iron pan
- Wide fish spatula or turner
- Garlic press (optional)
- Paper towels
- Plastic wrap or bowl cover
- Chef's knife and cutting board
- Lemon juicer (optional)
Ingredients
Crab Cakes:
- 1 pound lump crab meat
- ½ cup fresh breadcrumbs
- ¼ cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon black pepper
- Pinch of cayenne pepper
- 3 tablespoons butter
- 2 tablespoons vegetable oil
Remoulade Sauce:
- 1 cup mayonnaise
- 2 tablespoons grainy mustard
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 1 tablespoon capers minced
- 2 teaspoons prepared horseradish
- 2 garlic cloves pressed
- 1 tablespoon fresh parsley minced
- 1-2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
Make the Remoulade:
- 1. Combine all remoulade ingredients in a bowl and whisk until smooth.
- 2. Cover and refrigerate for at least 30 minutes.
Prepare the Crab Cakes:
- 1. Pick through crab meat carefully to remove any shell fragments.
- 2. Place crab on paper towels and press gently to remove excess moisture.
- 3. In a separate bowl, mix mayo, egg, mustard, lemon juice, and Worcestershire until smooth.
- 4. Add Old Bay, pepper, cayenne, and parsley to the wet mixture.
- 5. Pour wet mixture over crab meat, add breadcrumbs, and fold together gently.
- 6. Form into 6-7 patties about 3/4 inch thick and 3 inches wide.
- 7. Place on parchment-lined baking sheet and refrigerate for 30 minutes.
Cook:
- 1. Heat butter and oil in a heavy skillet over medium heat.
- 2. Add crab cakes without crowding the pan.
- 3. Cook 4-5 minutes per side until deep golden brown.
- 4. Transfer to paper towel-lined plate.
- 5. Serve immediately with remoulade sauce and lemon wedges.
Notes
- Fresh crab meat works best, but quality canned is fine
- Don't overmix or you'll break up the crab chunks
- Chilling is essential for cakes that hold together
- Medium heat prevents burning while cooking through
- Sauce can be made 2-3 days ahead
- Formed cakes can be frozen for up to 1 month