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Crab Cake with Remoulade Sauce Recipe

American · Main course · 25 min total

These classic Maryland-style crab cakes are packed with lump crab meat and minimal filler, pan-seared to golden perfection, and served with a tangy, creamy remoulade sauce.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 1/4 cup finely chopped fresh parsley
• 2 tbsp unsalted butter
• For the remoulade sauce:
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, drained and chopped
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice
• 1/2 tsp hot sauce (e.g., Tabasco)
• Salt and pepper to taste

Instructions

1. Make the remoulade sauce: In a small bowl, combine mayonnaise, Dijon mustard, capers, parsley, lemon juice, hot sauce, and salt and pepper. Stir well and refrigerate until serving.
2. In a large bowl, gently mix crab meat, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and parsley until just combined. Avoid overmixing to keep crab lumps intact.
3. Shape the mixture into 4 patties, about 3/4 inch thick. Place on a plate and refrigerate for 10 minutes to firm up.
4. In a large nonstick skillet, melt butter over medium heat. Cook crab cakes for 4-5 minutes per side, until golden brown and heated through.
5. Serve immediately with remoulade sauce on the side.

Tips

• For best flavor, use fresh lump crab meat. If using canned, drain well and check for shells.
• Chilling the patties before cooking helps them hold together.
• Serve with lemon wedges and a side salad or coleslaw.

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