Crab Cakes with Remoulade Sauce
Delicious crab cakes served with a tangy remoulade sauce.
Ingredients - Serves 4
- Hot sauce - 1 teaspoon
- Parsley - 1 tablespoon, chopped
- Capers - 1 tablespoon, chopped
- Lemon juice - 1 tablespoon
- Dijon mustard - 1 tablespoon
- Mayonnaise - 1/2 cup
- For remoulade sauce -
- Vegetable oil - 2 tablespoons
- Parsley - 1 tablespoon, chopped
- Old bay seasoning - 1 teaspoon
- Worcestershire sauce - 1 teaspoon
- Dijon mustard - 1 tablespoon
- Egg - 1, beaten
- Mayonnaise - 1/4 cup
- Breadcrumbs - 1 cup
- Lump crab meat - 1 pound
Let's Get Started
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley.
- Form the mixture into 8 patties.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the crab cakes for 4-5 minutes on each side, until golden brown.
- To make the remoulade sauce, combine the mayonnaise, Dijon mustard, lemon juice, capers, parsley, and hot sauce in a small bowl.
- Serve the crab cakes with the remoulade sauce on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 25g
- Sodium: 1500mg
- Sugar: 5g
