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Summer Crab Cakes with Remoulade Sauce Seafood Recipe

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Enjoy the best summer crab cakes with a tangy remoulade sauce. A simple seafood recipe for a light, flavorful meal.

 

Ingredients

Scale

  • 1 lb fresh crab meat, picked over for shells

  • 1/4 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 1 tbsp Old Bay seasoning

  • 1/4 cup chopped parsley

  • 1/4 cup green onions, finely chopped

  • 1 egg, beaten

  • 1 cup breadcrumbs

  • Salt and pepper, to taste

  • 1 tbsp olive oil (for frying)

For Remoulade Sauce:

  • 1/2 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 tbsp capers, chopped

  • 1 tbsp finely chopped parsley

  • 1 tsp hot sauce (optional)

  • 1/2 tsp paprika

  • Salt and pepper, to taste

Instructions

  1. In a bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, and egg. Gently mix until well combined.

  2. Gradually fold in the breadcrumbs until the mixture holds together. Season with salt and pepper to taste.

  3. Shape the crab mixture into patties, about 1/2 inch thick.

  4. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side, or until golden brown and cooked through.

  5. For the remoulade sauce, whisk together all sauce ingredients in a bowl. Adjust seasoning as needed.

  6. Serve the crab cakes with a generous drizzle of remoulade sauce.

Notes

  • You can use a combination of panko and regular breadcrumbs for a crispier texture.

  • To make this dish gluten-free, substitute breadcrumbs with gluten-free breadcrumbs or crushed crackers.

  • The remoulade sauce can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://avarecipes.com/summer-crab-cakes-with-remoulade-sauce-seafood-recipe/