Crab Cakes 🦀
Deliciously crispy on the outside and tender on the inside, these crab cakes are perfect for a quick and elegant meal. Paired with a tangy remoulade sauce, they make for an impressive appetizer or main course.
Ingredients
Crab Cakes:
1 lb lump crab meat
½ cup Panko bread crumbs (use gluten-free if needed)
1 egg
3 tbsp mayonnaise
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp fresh minced parsley
Zest of ½ lemon
Juice of 1 small lemon
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
2-3 tbsp canola oil for cooking
Remoulade Sauce:
½ cup mayonnaise
1 tbsp spicy mustard
2 tsp lemon juice
1 tsp pickle juice (preferably from sweet pickles)
1 tsp horseradish
1 garlic clove, minced
2 tsp paprika
1 tsp Cajun seasoning
Directions
Prepare the Crab Meat:
Check each lump of crab meat for any leftover shell fragments without breaking the meat apart too much.
Mix Ingredients:
In a bowl, whisk together all ingredients for the crab cakes except for the crab meat. Once mixed, gently fold in the crab meat, breaking up some lumps while keeping others intact.
Form the Patties:
Use an ice cream scoop to portion out equal amounts of the crab mixture. Shape into patties, being careful not to press too tightly.
Cook the Crab Cakes:
Preheat a pan over medium to medium-high heat and add the canola oil. Once the oil is hot, add the crab cakes. Cook for 4-5 minutes per side, avoiding moving them until ready to flip.
Prepare the Remoulade Sauce:
In a small bowl, mix all the ingredients for the remoulade sauce. Serve alongside the crab cakes.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4