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Crab cakes

Crab cakes are a classic seafood dish known for their delicious flavor and crispy exterior. Enjoy your homemade crab cakes with tangy remoulade sauce for a delicious seafood treat!
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Ingredients
  

  • 1 lb 450g lump crabmeat, drained well
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 green onions thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon Old Bay seasoning optional
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

For the remoulade sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped capers
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

Prepare the crab cake mixture:

  • In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, chopped parsley, Old Bay seasoning (if using), salt, and pepper. Gently fold the mixture together until well combined, being careful not to break up the crabmeat too much. The mixture should hold together when gently pressed.

Form the crab cakes:

  • Divide the crab mixture into equal portions and shape each portion into a patty, about 1/2 to 3/4 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.

Make the remoulade sauce:

  • In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped parsley, chopped capers, minced garlic, salt, and pepper until well combined. Cover and refrigerate the remoulade sauce until ready to serve.

Cook the crab cakes:

  • In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and the oil is shimmering.
  • Carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip the crab cakes halfway through cooking.

Serve:

  • Once the crab cakes are cooked through and golden brown on both sides, transfer them to a serving platter.
  • Serve the crab cakes hot with the prepared remoulade sauce on the side for dipping. Garnish with additional chopped parsley or lemon wedges if desired.