Crab Cakes with a Zesty Remoulade Sauce Recipe

Indulge your taste buds with these delectable Crab Cakes, a seafood delight that perfectly balances the sweetness of lump crab meat with a medley of aromatic herbs and spices. This recipe yields golden-brown, crispy-on-the-outside, tender-on-the-inside crab cakes that are sure to impress both seafood enthusiasts and casual diners alike. Paired with a tangy and flavorful remoulade sauce, this dish is a delightful addition to any culinary repertoire.

Ingredients:

For the Crab Cakes:

• 1 pound lump crab meat, picked through for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1/4 cup vegetable oil for frying

For the Zesty Remoulade Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon capers, finely chopped
• 1 tablespoon gherkins (cornichons), finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Crab Cakes:
   • In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper.
   • Gently fold the mixture together, being careful not to break up the crab meat too much.
   • Form the mixture into evenly sized crab cakes, placing them on a baking sheet lined with parchment paper.
2. Cook the Crab Cakes:
   • Heat vegetable oil in a large skillet over medium-high heat.
   • Carefully place the crab cakes in the hot oil and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
   • Transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
3. Prepare the Zesty Remoulade Sauce:
   • In a small bowl, whisk together mayonnaise, Dijon mustard, chopped capers, chopped gherkins, chopped parsley, hot sauce, lemon juice, salt, and pepper.
   • Adjust the seasoning to taste.
4. Serve and Enjoy:
   • Arrange the golden crab cakes on a serving platter and drizzle with the zesty remoulade sauce.
   • Garnish with additional chopped parsley or lemon wedges if desired.
   • Serve immediately and savor the delightful combination of crispy, flavorful crab cakes with the tangy remoulade sauce.

These Crab Cakes are a celebration of seafood goodness, showcasing the natural sweetness of crab meat enhanced by a perfect blend of complementary flavors. Whether served as an appetizer or the main course, this dish is sure to be a crowd-pleaser at any gathering.