Description
Enjoy these Summer Crab Cakes with Remoulade Sauce, a flavorful seafood recipe featuring fresh crab meat, crispy texture, and a tangy Southern-style remoulade. Ideal for summer meals, this easy crab cake dish offers a light yet satisfying bite, perfect as an appetizer or main course.
Ingredients
For the Crab Cakes:
1 lb fresh lump crab meat
1/3 cup mayonnaise
1 egg, lightly beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 cup finely diced celery
2 tbsp chopped fresh parsley
1/2 cup panko breadcrumbs
Salt and pepper to taste
2 tbsp vegetable oil (for frying)
For the Remoulade Sauce:
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp capers, chopped
1 tbsp chopped pickles or relish
1 tbsp lemon juice
1 tsp paprika
1 tsp hot sauce
1 garlic clove, minced
Salt and pepper to taste
Instructions
In a bowl, gently combine crab meat, mayo, egg, mustard, Worcestershire sauce, Old Bay, celery, parsley, and panko. Season with salt and pepper.
Form mixture into 8 small patties. Chill for 30 minutes to set.
Heat oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden and crispy.
For the remoulade, whisk all sauce ingredients in a small bowl until smooth.
Serve crab cakes warm with a dollop of remoulade sauce.
Notes
Chill the crab cakes before frying to help them hold shape.
Fresh lump crab meat works best for texture and flavor.
The remoulade can be made ahead and stored up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes with sauce
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 720 mg