Crab cakes are a classic seafood dish that will never get old. When paired with a flavorful remoulade sauce, they are even more irresistible. This super simple crab cakes recipe, complete with a delicious homemade sauce is sure to excite your taste buds.
Crab Cakes with Remoulade Sauce
Course: Appetizers8
crab cakes10
minutes25
minutesThis easy-to-follow crab cakes recipe comes with a homemade sauce that's sure to tantalize your taste buds.
Ingredients
- For the remoulade sauce
1 cup 1 mayonnaise
2 tbsp 2 chopped scallions
2 tbsp 2 chopped dill pickles
1 tbsp 1 paprika
2 tsp 2 fresh lemon juice
2 tbsp 2 Dijon mustard
2 tsp 2 prepared horseradish
1/4 tsp 1/4 cayenne pepper
Salt and black pepper, to taste
- For the crab cakes
1 pound 1 lump crabmeat
1/4 cup 1/4 mayonnaise
1/4 cup 1/4 breadcrumbs
1/2 cup 1/2 red onion, celery and red bell pepper, chopped
1 tbsp 1 Dijon mustard
1 tsp 1 Worcestershire sauce
1 1 egg, lightly beaten
1/2 tsp 1/2 Old Bay seasoning
1/4 tsp 1/4 salt
1/4 tsp 1/4 black pepper
2 tbsp 2 unsalted butter
Directions
- Make the Remoulade Sauce
- In a medium bowl, whisk together the mayonnaise, scallions, paprika, pickles, lemon juice, Dijon mustard, prepared horseradish, cayenne pepper, salt, and black pepper until well combined.
- Make the Crab Cakes
- In a large mixing bowl, combine the mayonnaise, breadcrumbs, chopped red onion, celery, and red bell pepper, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, salt, and black pepper.
- Mix the ingredients together gently until well combined.
- Carefully fold in the lump crabmeat into the mixture until evenly distributed.
- Shape the mixture into eight equally sized patties, about 2 1/2 inches in diameter.
- Heat the butter in a large skillet over medium heat.
- Once the butter has melted and starts to sizzle, add the crab cakes to the skillet. Cook for about 3-4 minutes per side or until golden brown.
- Serve the crab cakes hot with the remoulade sauce.
