Crab cakes are a classic dish that never fails to impress with their crispy exterior and delicate flavor. Paired with a tangy remoulade sauce, they make for a delightful meal that’s perfect for dinner parties or even a cozy night in. In this recipe, we’ll show you how to create these mouthwatering crab cakes with remoulade sauce right in your own kitchen.
Crab Cakes With Remoulade Sauce
Ingredients:
– 1 pound lump crab meat
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1 egg
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped green onions
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons olive oil
Remoulade Sauce:
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped capers
– 1 tablespoon chopped pickles
– 1 tablespoon chopped fresh parsley
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, green onions, garlic powder, salt, and pepper. Gently fold the ingredients together until just combined. Be careful not to break up the crab meat too much.
2. Form the crab mixture into patties of your desired size, depending on whether you prefer larger or smaller crab cakes. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. Chilling them helps the cakes hold their shape during cooking.
3. While the crab cakes chill, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, capers, pickles, parsley, garlic, lemon juice, salt, and pepper until well combined. Adjust the seasoning to taste and set the sauce aside.
4. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan, making sure not to overcrowd them. Cook the crab cakes for about 3-4 minutes per side, or until they are golden brown and crispy.
5. Once the crab cakes are cooked through and crispy on the outside, remove them from the skillet and drain on a paper towel to absorb any excess oil.
6. Serve the crab cakes hot with a generous dollop of the homemade remoulade sauce on top. Garnish with additional chopped parsley or green onions, if desired. Enjoy the delicious mix of flavors and textures with each bite!
Crab cakes with remoulade sauce are a true crowd-pleaser and will elevate any meal to a restaurant-quality experience in the comfort of your own home. Whether you’re hosting a dinner party or simply treating yourself to a special dinner, these crab cakes are sure to impress. Bon appétit!
