Crab Cakes with Remoulade

• 1 pound lump crabmeat, picked over for shells
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red bell pepper
• 1/4 cup panko breadcrumbs
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• Oil for frying
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced cornichons or dill pickles
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice

Steps

1. 1 In a large bowl, gently combine crabmeat, 1/4 cup mayonnaise, egg, Dijon mustard, celery, red bell pepper, panko breadcrumbs, Old Bay seasoning, salt, and pepper. Be careful not to break up the crabmeat too much.
2. 2 Form mixture into 8 patties, about 1/2 cup each.
3. 3 Heat oil in a large skillet over medium heat. Cook patties 3-4 minutes per side until golden brown.
4. 4 For the remoulade, mix mayonnaise, sweet pickle relish, minced cornichons, Dijon mustard, horseradish, and lemon juice in a small bowl.
5. 5 Serve crab cakes warm with a generous dollop of remoulade sauce.

Nutrition

Tips

• Use your hands to gently shape the patties to avoid compacting the crabmeat too much.
• For a lighter option, bake the patties at 375°F for 10-12 minutes, flipping halfway through.

Storage

Store crab cakes in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 10 minutes. Remoulade keeps in the fridge for up to 5 days.

Serving Suggestions

• Serve with a fresh arugula salad and lemon wedges.
• Pair with a chilled Chardonnay for a delightful contrast.

FAQ