Crab Cakes with Remoulade
Crab cakes can be barely warmed, slightly spicy, light masses of crab or a “fish stick” type of breaded, creamy ball. Great with french fries, a salad, or a bowl of soup. Any way they happen to land in front of me, I like them. These Crab Cakes with Remoulade hit the high notes of what I want in a crab cake. Lots of crab, crispy light breading, and a slightly spicy, creamy sauce. Plus, they’re easy to make!
A few years ago a colleague and I went to Baltimore for a convention. It was my first and only time there, and we managed to fit in a couple of days to explore. We took the train into Washington DC to check out museums, monuments, and Shake Shack. In Baltimore we did some sightseeing where I managed to eat crab cakes 3 times in 4 days. They were all different and all good. We found some live music, good wine, and little crunchy crab cakes with french fries serviced in a paper lined cone inside of a wire vase. I had the barely breaded tender crab cakes with huge lumps of meat on a white, square plate with a lemon wedge. Another spot had a version that was almost a fusion of the prior two, the best of both, crunchy, lumpy, with creamy sauce.
I had not, however, tried making my own. We recently made Cioppino and only used half of the lump crab…. It was time to experiment. This recipe for Crab Cakes with Remoulade is a great place to start. I kept it as simple as possible but I have some ideas for further improvement (as usual). But we all enjoyed my little test batch.
Crab Cakes with Remoulade
Ingredients
- 1/4 cup mayonnaise
- 1 large egg yolks
- 1 tbsp chopped parsley
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- 1/2 lbs lump crabmeat drained I used the best canned option available at our market
- 1/4 cup plain panko breadcrumbs + 2-4 tbsp reserved for outside
- 1 tbsp oil vegetable
For the Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tbsp dill pickles minced
- 1 tbsp fresh lemon juice
- 1 tbsp capers roughly chopped
- 1 tsp hot paprika
- 1 tsp Dijon mustard
- 2 garlic cloves minced
- 1 lemon cut into quarters for serving
Instructions
- In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined.
- Next fold in crabmeat and breadcrumbs and shape into 4 crabcakes. Sprinkle a small baking sheet with 1-2 tbsp breadcrumbs, place crabcakes on sheet, and sprinkle the top with an additional 1-2 tbsp breadcrumbs (depending on how much crunch you want. Place in the refrigerator for about 30 minutes.
- Add oil to the skillet over medium heat.
- Cook crab cakes for 4-5 minutes on each side until golden brown, watch them closely.
- Drain on paper towels then serve with lemon slices and a side of remoulade sauce.
