Crab Cakes with Remoulade Sauce
The following ingredients are required to create delicious crab cakes and a zesty remoulade sauce. Ensure to measure them properly for the best results:
For the Crab Cakes:
- 1 pound lump crab meat
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tablespoon chopped parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Old Bay seasoning
- Vegetable oil for frying
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon chopped dill pickles
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon hot sauce (optional)
- Salt and pepper to taste
Instructions
Follow these easy steps to whip up your crab cakes and remoulade sauce:
- Step 1: In a large bowl, gently combine the crab meat, panko bread crumbs, mayonnaise, Dijon mustard, egg, chopped onion, parsley, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Mix until just combined, being careful not to break the crab meat too much.
- Step 2: Shape the crab mixture into 8-10 patties, making sure they are compact and uniform in size.
- Step 3: Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side or until they are golden brown and cooked through.
- Step 4: While the crab cakes are cooking, prepare the remoulade sauce. In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickles, parsley, lemon juice, hot sauce (if using), salt, and pepper until well combined.
- Step 5: Serve the crab cakes warm alongside the remoulade sauce for dipping.
Frequently Asked Questions
1. Can I use canned crab meat for this recipe?
While fresh lump crab meat provides the best flavor and texture, you can certainly use canned crab meat in a pinch. Just make sure to drain it well and check for any shell pieces.
2. How can I make the crab cakes gluten-free?
To make these crab cakes gluten-free, substitute panko bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers.
3. Can I bake the crab cakes instead of frying them?
Yes, you can bake the crab cakes at 375°F (190°C) for about 15-20 minutes or until golden brown for a healthier alternative. Just lightly grease the baking tray.
4. How can I store leftover crab cakes?
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to two days. To reheat, place them in the oven or a skillet rather than the microwave to maintain their crispness.
5. What other dips can I serve with crab cakes?
Besides remoulade, you can serve crab cakes with a tartar sauce, aioli, or even a spicy mango salsa for a refreshing twist.
Conclusion
Crab cakes with remoulade sauce are a simple yet elegant dish that will delight your taste buds and impress your guests. With fresh ingredients and straightforward instructions, you can master this recipe at home. Whether it’s for a special occasion or a casual family dinner, these crab cakes are bound to become a favorite. Enjoy diving into this sea of flavor!
