Crab Cakes with Remoulade and Lemon (25 Minutes)

Print

Print Recipe

These crab cakes are a perfect blend of tender crab meat, flavorful seasonings, and crispy bread crumbs, all brought together in a delectable patty. The remoulade adds a tangy and creamy element, while a squeeze of fresh lemon brightens up the flavors. Each bite is a delightful explosion of taste and texture, with the succulent crab stealing the show. Let’s get started!

Ingredients

Units Scale

For the crab cakes:

  • 1 pound lump crab meat
  • 1/2 cup bread crumbs
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • Vegetable oil, for frying

For the remoulade:

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped green onions
  • 1 tablespoon capers, drained and chopped
  • 1 teaspoon hot sauce (optional)
  • Juice of 1/2 lemon
  • Salt and pepper to taste

For serving:

  • Lemon slices
  • Fresh parsley, chopped

Instructions

  1. In a large bowl, combine the crab meat, bread crumbs, mayonnaise, red bell pepper, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently mix until well combined.
  2. Shape the mixture into equal-sized patties, about 2-3 inches in diameter.
  3. Heat vegetable oil in a skillet over medium-high heat. Carefully place the crab cakes into the hot oil and cook until golden brown and crispy on each side, about 3-4 minutes per side. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, green onions, capers, hot sauce (if using), lemon juice, salt, and pepper to make the Remoulade Sauce.
  5. Serve the crab cakes hot, garnished with a dollop of remoulade sauce, lemon slices, and a sprinkle of fresh parsley. Pair them with a side of mixed greens or a fresh cucumber salad for a complete and satisfying meal.

Notes

Be sure to use high-quality lump crab meat for the best flavor and texture. You can also adjust the seasoning to your preference by adding more or less Old Bay seasoning and hot sauce. For a healthier version, you can bake the crab cakes in the oven instead of frying them. If desired, the remoulade can be prepared ahead of time and stored in the refrigerator for up to a week. Serve the crab cakes with a fresh green salad or a side of roasted vegetables for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/crab-cakes-with-remoulade-and-lemon-25-minutes/