Crab Cakes with Tangy Remoulade Sauce

Ingredients

• Lump crab meat (1 lb)
• Breadcrumbs (1/2 cup)
• Mayonnaise (1/4 cup (for crab cakes), 1/2 cup (for remoulade sauce))
• Egg (1)
• Dijon mustard (1 tablespoon (for crab cakes), 2 tablespoons (for remoulade sauce))
• Worcestershire sauce (1 teaspoon)
• Old bay seasoning (1 teaspoon)
• Parsley (1 tablespoon, finely chopped (for crab cakes), 1 tablespoon (for remoulade sauce))
• Vegetable oil (2 tablespoons)
• Lemon juice (1 tablespoon)
• Capers (1 tablespoon, drained and chopped)
• Hot sauce (1/2 teaspoon)

Instructions

1. In a large bowl, carefully mix together the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley. Avoid overmixing to keep the crab meat chunky.
2. Shape the mixture into 8 even patties. If the mixture feels too loose, add more breadcrumbs a tablespoon at a time until it holds together well.
3. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side, until they turn a golden brown color.
4. While the crab cakes are cooking, prepare the remoulade sauce. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, parsley, and hot sauce. Stir until well mixed.
5. Serve the golden crab cakes hot with the tangy remoulade sauce on the side. Enjoy them as is or with a squeeze of fresh lemon juice for extra zest.