These Crab Cakes with Remoulade Sauce are a true delight, featuring crispy golden-brown crab cakes paired with a creamy, tangy remoulade sauce. The flavors of the crab are enhanced with a slight kick of mustard and spices in the sauce.

Crab cakes are a beloved dish, particularly popular in coastal regions where fresh seafood is abundant. These golden, crispy patties are filled with tender crab meat and seasoned with an array of spices, making them an irresistible appetizer or main course. Paired with a tangy and creamy remoulade sauce, crab cakes take on a whole new level of flavor. This dish offers the perfect balance of rich, savory seafood flavor complemented by a zesty sauce, making it a crowd-pleaser for any occasion.

Ingredients:

For the Crab Cakes:

• 1 lb fresh lump crab meat (be sure to pick through for shells)
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or more to taste)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for spice)
• 1 egg, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (for frying)

For the Remoulade Sauce:

Salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

1 tablespoon lemon juice

1 tablespoon capers, chopped

1 teaspoon hot sauce (optional)

1 tablespoon fresh parsley, finely chopped

1/4 teaspoon paprika

Instructions:

1. Prepare the Remoulade Sauce:

• In a small bowl, combine mayonnaise, Dijon mustard, horseradish, lemon juice, capers, hot sauce (if using), paprika, parsley, salt, and pepper.
• Stir the ingredients together until smooth and well-combined. Taste and adjust the seasoning as necessary, adding more salt, pepper, or lemon juice to your preference.
• Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together. You can make the remoulade ahead of time, even the day before, for maximum flavor.

2. Prepare the Crab Cakes:

• In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper, egg, parsley, lemon juice, salt, and pepper. Be sure not to break up the crab meat too much—lumps of crab are ideal for texture and flavor.
• Once the mixture is well-combined, shape it into small cakes (about 8-10 cakes depending on the size you prefer). Each cake should be about 2-3 inches in diameter and about 1 inch thick.
• Place the formed crab cakes on a tray lined with parchment paper or plastic wrap. Cover with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up and hold their shape during cooking.

3. Cook the Crab Cakes:

• Heat the olive oil in a large skillet over medium heat.
• Once the oil is hot, carefully place the crab cakes in the pan, making sure not to overcrowd them. You may need to cook in batches depending on the size of your pan.
• Cook for about 3-4 minutes on each side, or until the crab cakes are golden brown and crispy on the outside, and cooked through on the inside. Be gentle when flipping the crab cakes to avoid breaking them.
• Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.

4. Serve:

• Serve the crab cakes warm with a generous dollop of remoulade sauce on the side, or drizzle the sauce over the cakes before serving. Garnish with extra parsley and lemon wedges for a fresh, zesty touch.

Serving Suggestions:

• Side Dishes: Crab cakes pair wonderfully with a simple mixed green salad, coleslaw, or roasted vegetables. For a more filling meal, serve them alongside garlic mashed potatoes, rice pilaf, or grilled asparagus.
• Beverages: For a refreshing drink to complement the rich crab cakes, serve a crisp white wine such as Sauvignon Blanc or Chardonnay, or pair with a cold beer, such as a pale ale or lager.
• Garnish: Garnish with lemon wedges, extra fresh parsley, or even a few sprigs of thyme to add color and enhance the flavor of the dish.

Nutritional Information (per crab cake):

(Assuming the recipe makes 8 crab cakes)

• Calories: 250
• Protein: 18g
• Carbohydrates: 15g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 90mg
• Sodium: 480mg
• Fiber: 1g
• Sugar: 2g

Tips for Perfect Crab Cakes:

1. Choose Fresh Crab Meat: The quality of your crab cakes depends largely on the quality of your crab meat. Fresh lump crab meat from your local fish market or grocery store will give the best flavor and texture. If you can’t find fresh crab, opt for frozen crab meat that has been properly thawed and drained.
2. Chill the Crab Cakes: After forming the crab cakes, be sure to chill them in the fridge for at least 30 minutes. This helps them hold their shape when cooking and ensures they cook evenly.
3. Don’t Overmix: When combining the ingredients, be gentle. Overmixing can break up the crab meat, making the cakes dense. It’s best to keep the crab in large chunks to achieve that delicate, flaky texture.
4. Use Panko Breadcrumbs: For a light, crispy texture, use panko breadcrumbs instead of regular breadcrumbs. They provide a crispier coating when frying.
5. Fry Gently: Crab cakes are delicate and can break apart easily. Be sure to fry them gently over medium heat to prevent burning the outside before the inside is fully cooked.
6. Make Ahead: You can prep the crab cakes a day in advance. Form them into patties and refrigerate until ready to cook. This makes the dish great for entertaining and helps you save time.

Why You’ll Love These Crab Cakes with Remoulade Sauce:

• Crispy on the Outside, Tender on the Inside: The contrast between the crispy exterior and the soft, flaky crab interior is what makes crab cakes so delicious.
• Delicious Flavor: The crab meat shines through in this dish, enhanced by the mild seasonings and the zesty, creamy remoulade sauce.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday meal, crab cakes with remoulade sauce make for an elegant and flavorful dish that’s sure to impress.
• Versatile: Serve as an appetizer or main course. These crab cakes are great as part of a seafood feast, or as a light dinner with a side of salad or roasted vegetables.

Variations:

• Add Vegetables: For extra flavor and texture, you can add finely chopped vegetables like bell peppers, green onions, or celery to the crab cake mixture.
• Spicy Remoulade: If you like a little heat, increase the amount of horseradish or add a pinch of cayenne pepper to the remoulade sauce.
• Use Different Seafood: While crab cakes are classic, you can swap the crab for shrimp, scallops, or a mix of seafood for a delicious variation.

These Crab Cakes with Remoulade Sauce offer a perfect combination of rich crab flavor, crispy texture, and tangy sauce. Whether you’re serving them as an appetizer at a dinner party or as a satisfying main course, they’re sure to be a hit at the table. With a few simple ingredients and straightforward steps, you can create a gourmet seafood dish that feels like a luxury meal but is easy enough to prepare at home.