Crab Cakes with Remoulade Sauce

42 mins
4 servings

Description

Crunchy crab cakes filled with jumbo lump crab meat, served with a tangy remoulade sauce

Ingredients

  • 0.5 cup panko breadcrumbs
  • 0.25 cup onion
  • 2 tablespoons lemon juice
  • 1 pound crab meat
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 0.5 teaspoon salt
  • 2 tablespoons parsley
  • 2 tablespoons vegetable oil
  • 3 cloves garlic
  • 1 tablespoon Worcestershire sauce
  • 0.25 teaspoon black pepper
  • 1 cup remoulade sauce
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons dill

Instructions

  1. Step 1: In a medium bowl, whisk together panko breadcrumbs, onion, garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper
  2. Step 2: Gently fold in crab meat until just combined
  3. Step 3: In a small bowl, mix together mayonnaise, Dijon mustard, parsley, dill, and lemon juice
  4. Step 4: Add the mayonnaise mixture to the crab meat mixture and gently fold until just combined
  5. Step 5: Cover and refrigerate for at least 30 minutes to allow the flavors to meld
  6. Step 6: When ready to cook, heat the vegetable oil in a large skillet over medium-high heat
  7. Step 7: Using a 1/4 cup measuring cup, scoop the crab mixture into the skillet and flatten slightly
  8. Step 8: Cook the crab cakes for 4-5 minutes on each side, or until golden brown and crispy
  9. Step 9: Serve immediately with remoulade sauce

Nutrition Information

Per serving

495

Calories

24.49g

Protein

37.97g

Fat

15.78g

Carbs

Recipe Details

Prep Time:30 mins
Cook Time:12 mins
Total Time:42 mins

Similar Recipes