Krabbekaker (Norwegian Crab Cakes)

Ingredients

Crab meat

1 pound, cooked and shredded

Breadcrumbs

1 cup, preferably panko for extra crunch

Eggs

2, beaten

Mayonnaise

1/4 cup

Dijon mustard

1 tablespoon

Worcestershire sauce

1 teaspoon

Fresh parsley

2 tablespoons, finely chopped

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Vegetable oil

for frying

Lemon wedges

for serving

Remoulade sauce

for serving

Instructions

1. In a large mixing bowl, gently combine the crab meat, breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix until just combined to maintain the texture of the crab.
2. Form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
3. Heat a generous amount of vegetable oil in a large skillet over medium heat. Ensure the oil is hot before adding the crab cakes to achieve a crispy exterior.
4. Carefully add the crab cakes to the skillet, cooking them for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the skillet; cook in batches if necessary.
5. Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb excess oil.
6. Serve the Krabbekaker hot with remoulade sauce and fresh lemon wedges on the side.