Succulent Crab Cakes with Spicy Remoulade
These succulent crab cakes are packed with tender crabmeat, spices, and fresh herbs, offering a mouthwatering taste that’s perfect for any occasion. Served with a zesty spicy remoulade, each bite bursts with flavor and crunch. Perfect as an appetizer or main course, this easy-to-follow recipe will make you the star of any seafood feast.
ingredients
- 1 lb fresh lump crabmeat, picked over
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup vegetable oil for frying For the Spicy Remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
- Salt and pepper to taste
steps
- 1.
In a large bowl, gently combine crabmeat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, garlic powder, salt, and pepper.
- 2.
Form the mixture into 8 equal patties, ensuring they hold together well.
- 3.
Refrigerate the patties for at least 30 minutes to firm up.
- 4.
While the patties chill, prepare the spicy remoulade by mixing mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, salt, and pepper in a small bowl.
- 5.
Heat vegetable oil in a large skillet over medium heat.
- 6.
Cook the crab cakes in batches for about 4-5 minutes per side or until golden brown and crispy.
- 7.
Serve hot with spicy remoulade on the side for dipping.
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