Teresa's Recipes
Crab Cakes with Tangy Remoulade Sauce
Experience the taste of the coast with these scrumptious crab cakes, packed full of succulent lump crab meat. Served with a homemade tangy remoulade sauce, this dish radiates flavors that will transport you straight to the shores of Maryland, where crab cakes are a beloved local tradition. The richness of the crab pairs perfectly with the zesty remoulade sauce, offering a delightful contrast that will leave your taste buds dancing. This recipe is perfect for a sophisticated dinner or a casual weekend brunch.
Ingredients
- 1 lb Lump crab meat
- 1/2 cup Breadcrumbs
- 1/4 cup (for crab cakes), 1/2 cup (for remoulade sauce) Mayonnaise
- 1 Egg
- 1 tablespoon (for crab cakes), 2 tablespoons (for remoulade sauce) Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old bay seasoning
- 1 tablespoon, finely chopped (for crab cakes), 1 tablespoon (for remoulade sauce) Parsley
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
- 1 tablespoon, drained and chopped Capers
- 1/2 teaspoon Hot sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 22g
- Carbs: 29g
- Protein: 32g
- Sodium: 1250mg
- Sugar: 4g
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.