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Crispy Crab Cakes Recipe Easy Homemade with Tangy Remoulade Sauce

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This recipe delivers perfectly crispy crab cakes with a tender, sweet crab interior, paired with a tangy remoulade sauce that adds a flavorful kick. Quick and easy to make, it’s ideal for busy weeknights or entertaining guests.

Ingredients

Scale
  • 1 pound lump crab meat
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 cup panko breadcrumbs
  • Salt and black pepper to taste
  • Vegetable oil or light olive oil for frying
  • For remoulade sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon pickle relish
  • 1 tablespoon fresh lemon juice
  • A few dashes hot sauce (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. In a large bowl, gently fold together lump crab meat, 1/4 cup mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, parsley, lemon juice, salt, and pepper. Mix lightly to keep lumps intact (about 5 minutes).
  2. Add panko breadcrumbs and gently fold until just combined. If mixture feels too wet, add more breadcrumbs a tablespoon at a time.
  3. Shape mixture into six patties about 3 inches wide and 1 inch thick using hands or a 1/3-cup measuring cup. Place on parchment-lined baking sheet and refrigerate for at least 15 minutes.
  4. While chilling, whisk together remoulade sauce ingredients in a small bowl and refrigerate until serving.
  5. Heat 3 tablespoons of oil in a large skillet over medium heat until it sizzles gently when a drop of water is flicked in (about 3-5 minutes).
  6. Carefully place crab cakes in hot oil without crowding. Fry 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
  7. Transfer crab cakes to paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce and lemon wedges.

Notes

Chill crab cakes for at least 15 minutes before frying to prevent falling apart. Use medium heat to avoid burning or sogginess. For a lighter option, bake at 400°F for 12-15 minutes, flipping halfway. Use panko breadcrumbs for extra crispiness. Adjust seasoning and sauce heat to taste.

Nutrition

Keywords: crab cakes, seafood, appetizer, easy recipe, homemade crab cakes, remoulade sauce, crispy crab cakes

Find it online: https://emmaoven.com/crispy-crab-cakes-recipe-easy-homemade-with-tangy-remoulade-sauce/