Crispy Crab Cakes with Creamy Remoulade Sauce
When it comes to seafood, Crab Cakes is a no piel option which I see avialble in those exotic kits you find at your close by supermarkets. They are rich and crunchy, but it is very simple to prepare. These crab cakes are family-friendly or perfect for a special occasion when you bring them out to impress your dinner table!
Why Make This Recipe
Grab a copy of Some Like it Hot and get yourself some crab meat — you 100% need to make these crab cakes. A handful of fresh ingredients are all they require to prepare a dish that would be right at home on the menu of a swanky restaurant. Not to mention how simply delicious it makes the fish, and then you top that with a creamy remoulade just throws everything over the edge. Your family will love them!
Crispy Crab Cakes with Remoulade Sauce
Ingredients
- 1 pound lump crab meat
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 egg, beaten
- 1 tablespoon chopped parsley
- 1/2 tsp of Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
- For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1 tablespoon chopped capers
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
Directions
- Crab Cakes: Gently mix together the crab meat, panko bread crumbs, mayonnaise, Dijon mustard, beaten egg,parsley and Old Bay seasoning in a bowl. Combine everything and mix. Do not over mix or you may end up with a mushy crab cake.
- Making the Crab Cakes: Make 8-10 patties out of the mixture.
- Jalapeno Harissa Mac and Cheese Save Print Crab Cake The Yum List Author: Recipe type: Main Course Serves about 10 depending on how hungry everyone is or the size of your mould Ingredients For crab cakes 500g crab meat – this was quite fine as it came in a tin but if its big lumps be sure to pull any "strings" (a few weeks ago I made fish pie with some frozen flake) from lain one side. Cook the crab cakes for 2-3 mins per side, until golden brown and cooked through. Drain them on paper towels.
- Prepare the Remoulade Sauce: In a small bowl, combine mayonnaise, Dijon mustard, parsley flakes heaping tsp and at least 12 dill sprigs if fresh you want good flavor. Add lemon juice of half of lemon or to taste…pickles I like Malort pickles but Claussen work well.
- Serve: Place crab cakes on a plate serve with the remoulade sauce.
