Crab Cakes with Remoulade Sauce
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 5 mins
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Calories
117 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Crab Cakes with Remoulade Sauce
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This crab cake recipe is filled with large lump crab meat, pan seared on a cast iron skillet to get that crispy golden brown outside, and topped with a homemade zesty remoulade sauce.
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Ingredients
Crab cake ingredients
- 1 pound lump crab (pick out shells)
- 1 large egg
- 1 Tbsp mayo
- 1 Tsp Dijon mustard
- 1/2 tsp dry mustard
- 1 1/2 tsp old bay
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tsp lemon juice + 1 tsp lemon zest
- 1/4 tsp kosher salt
- 2 Tbsp chopped flat leaf parsley
- 1/3 cup Italian breadcrumbs
- Neutral oil for pan frying
Remoulade Sauce
- 2/3 mayo
- 2 cloves minced garlic
- 2 tsp chopped chives
- 1 Tbsp Dijon
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1 1/2 tsp horseradish
- 1 Pinch cayenne (adjust for heat)
- 3/4 tsp smoked paprika
- 1/4 tsp kosher salt
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Instructions
- On a sheet pan or plate, empty your lump crab and pick through to make sure there are no shells that were left behind.
- In a large bowl add: 1 large egg, 1 Tbsp Mayo, 1 Tsp Dijon mustard, 1/2 tsp dry mustard, 1 1/2 tsp old bay, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp kosher salt. Whisk all the ingredients together until fully incorporated.
- Add all the crab into the wet ingredients, followed by the parsley and ⅓ cup breadcrumbs. Using a silicone spatula, gently fold the crab into the sauce until it is fully and evenly coated. Take a small amount into your hand and press it together, if it still crumbles add a little more breadcrumb.
- To form the crab cakes I use a 3-inch ring mold, you can also use a measuring cup, or just form them in your hand. The amount will make 6 large or 8 medium sized crab cakes. If using the ring mold place it onto a sheet pan, then spoon in the crab pressing it down and into all the sides as you fill it. Repeat with remaining crab mix.
- Place formed crab cakes into the fridge for 30 minutes to an hour, this step is a must, or they will fall apart when cooking.
- While the crab cakes are in the refrigerator, make the remoulade sauce. In a medium bowl add: 2/3 Mayo, 2 cloves minced garlic, 2 tsp chopped chives, 1 Tbsp Dijon, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp lemon zest, 1 1/2 tsp horseradish, Pinch cayenne, 3/4 tsp smoked paprika, 1/4 tsp kosher salt. Whisk together until sauce is fully incorporated. Taste and adjust if necessary. When I adjust I usually add a bit more cayenne for heat or more lemon juice. Place in the refrigerator until ready to use.
- In a cast iron skillet over medium heat, heat enough oil to cover the bottom of the skillet. If you have a thermometer you want the oil to be at 350F. Once the oil is hot carefully add 2 crab cakes spaced apart (you can add more, but do not crowd pan). Allow the crab cake to cook on the first side for 2-3 minutes or until it is golden brown. Carefully using a spatula, flip the crab cake over. If it is burning, the oil is too hot. Cook on the other side for another 2-3 minutes, remove from the oil, and place on a rack, or a plate of paper towels to absorb oil. Repeat with remaining crab cakes.
- Crab cakes are best served warm. Serve with remoulade sauce on bottom and crab cake placed on top or dollop the remoulade on top of each crab cake. Enjoy!
Equipments used:
Notes
- For the best value on crab meat, try your local Costco Wholesale or Sam’s club
- When pan frying I highly recommend having a splatter screen to place over your skillet
- For the best value on crab meat, try your local Costco Wholesale or Sam’s club
- When pan frying I highly recommend having a splatter screen to place over your skillet
- You can also bake this recipe at 450F for 12-14 minutes or until cooked through
- Make sure you grease the baking sheet prior to putting crab cakes onto it
- Store the crab cakes in an airtight container in the refrigerator for 2 days
- To reheat the crab cakes you can microwave or bake at 350F for 10 minutes or until warmed through
Nutrition Information
Show Details
Serving
1
Calories
117kcal
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 117kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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