Crab Cakes with Old Bay Remoulade
These Crab Cakes with Old Bay Remoulade are simple, easy to make, and incredibly delicious! Make them for an appetizer or as your main course.
Servings: 7 4-inch Crab Cakes
Calories: 413kcal
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Large Cast Iron or Stainless Steel Skillet
Ingredients
Crab Cakes
- 1 lb. Lump Crab Meat
- ½ Cup Panko Breadcrumbs
- ¼ Cup Mayonnaise
- 2 Eggs Beaten
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Worcestershire
- 1 Teaspoon Old Bay Seasoning
- 2 Tablespoons Green Onion Thinly Sliced - About 1 Green Onion
- 1 Tablespoon Lemon Juice Juice from ½ Lemon
- Zest from ½ Lemon
- ¼ Cup Parsley Finely Minced
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Fresh Cracked Black Pepper
- 2 - 3 Tablespoons Neutral Cooking Oil
Old Bay Remoulade
- 1 Cup Mayonnaise
- ¼ Cup Dijon Mustard
- 1 teaspoon Old Bay Seasoning
- 1 Tablespoon Paprika
- 2 Teaspoon Prepared Horseradish
- 1 Teaspoon Dill Pickle Brine
- 1 Teaspoon Hot Sauce Preferably Tabasco
- 1 Medium Clove Garlic Minced
- ½ Teaspoon Granulated Sugar
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Fresh Cracked Black Pepper
Instructions
Crab Cakes
- In a large mixing bowl, combine all of the ingredients except the crab meat. Stir until everything is evenly combined.
- Fold in the lump crab meat, breaking up any extra large pieces (you still want some lumps). Take care not to overmix, or the crab meat will begin to fall apart.
- Form the crab mixture into individual patties to your desired size. A ⅓ cup measuring cup will yield 7, 4-inch patties that are about ½-inch thick. Portion into smaller patties for appetizers or bite-sized pieces for hors d'oeuvre.
- Cover and refrigerate for 30-minutes, up to overnight.
- Heat a large skillet, pan, or griddle over medium high heat, and add several tablespoons of oil (enough to coat the bottom of the pan). Ensure that the oil gets hot to avoid sticking.
- Add the crab cakes and cook 3-4 minutes per side, or until golden brown.
- Garnish with a pinch of kosher salt, fresh parsley, and a squeeze of fresh lemon juice.
- Serve immediately with my Spicy Old Bay Remoulade and my Homemade Tartar Sauce.
Old Bay Remoulade
- While the crab cakes are resting in the fridge, add all ingredients to a medium sized mixing bowl. Stir until evenly combined.
- Allow to rest for about 5-minutes to allow seasonings to hydrate and the sugar to dissolve. Stir again until completely combined. Drizzle over the crab cakes, or serve in a ramekin on the side.
Notes
-
- Don't overwork the mixture when you're forming the patties. Overworking will cause the meat to fall apart, and your patties will have a hard time staying together when you’re cooking them. You want some lumps of crab meat in the patties.
- Make sure whatever pan you are using is hot before adding the crab cakes. This will ensure that the patties sear instead of stick. This will only add to the flavor and will make cooking them a breeze. Win-win.
Nutrition
Calories: 413kcal | Carbohydrates: 6g | Protein: 15g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1344mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg
