Crab Cakes with Remoulade Sauce

Crab Cakes with Remoulade Sauce

???? Introduction

Golden, crispy on the outside and tender inside, these crab cakes are the perfect mix of fresh crab meat, herbs, and spices. Served with a creamy, tangy remoulade sauce, they make an irresistible appetizer or light meal — elegant enough for guests, easy enough for a weeknight.

???? Ingredients

For the Crab Cakes:

450 g (1 lb) crab meat, drained

1/2 cup breadcrumbs (plus extra for coating)

1/4 cup mayonnaise

1 egg, lightly beaten

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp lemon juice

1/4 cup finely chopped parsley

1/4 cup finely chopped green onion

Salt and black pepper, to taste

Olive oil or butter for frying

For the Remoulade Sauce:

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tbsp capers, minced

1 tsp paprika

1 tsp hot sauce (optional)

1 garlic clove, minced

1 tbsp finely chopped parsley

????‍???? Instructions

Prepare the Crab Mixture:

In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, parsley, green onion, salt, and pepper. Gently mix until everything is evenly combined but not mashed.

Form the Patties:

Shape the mixture into small patties (about 6–8 pieces). If they’re too soft, chill them in the fridge for 15–20 minutes to firm up.

Coat and Fry:

Lightly coat each patty with breadcrumbs. Heat olive oil or butter in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, until golden brown and crisp.

Make the Remoulade Sauce:

In a small bowl, mix all sauce ingredients until smooth. Adjust seasoning with salt, pepper, or lemon juice to taste.

Serve:

Plate the crab cakes warm, with a generous side of remoulade sauce and lemon wedges. Garnish with parsley if you want to dress it up.