Crab Cakes with Remoulade Sauce
🦀 Introduction
Golden, crispy on the outside and tender inside, these crab cakes are the perfect mix of fresh crab meat, herbs, and spices. Served with a creamy, tangy remoulade sauce, they make an irresistible appetizer or light meal — elegant enough for guests, easy enough for a weeknight.
🧂 Ingredients
For the Crab Cakes:
- 450 g (1 lb) crab meat, drained
- 1/2 cup breadcrumbs (plus extra for coating)
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onion
- Salt and black pepper, to taste
- Olive oil or butter for frying
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers, minced
- 1 tsp paprika
- 1 tsp hot sauce (optional)
- 1 garlic clove, minced
- 1 tbsp finely chopped parsley
👩🍳 Instructions
- Prepare the Crab Mixture:
In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, parsley, green onion, salt, and pepper. Gently mix until everything is evenly combined but not mashed. - Form the Patties:
Shape the mixture into small patties (about 6–8 pieces). If they’re too soft, chill them in the fridge for 15–20 minutes to firm up. - Coat and Fry:
Lightly coat each patty with breadcrumbs. Heat olive oil or butter in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, until golden brown and crisp. - Make the Remoulade Sauce:
In a small bowl, mix all sauce ingredients until smooth. Adjust seasoning with salt, pepper, or lemon juice to taste. - Serve:
Plate the crab cakes warm, with a generous side of remoulade sauce and lemon wedges. Garnish with parsley if you want to dress it up.