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. 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!
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.