Classic Crab Cakes with Remoulade Sauce

Classic Crab Cakes with Remoulade Sauce 

Preparation and cook time: 40 minutes

Serves 6

Ingredients for Crab Cakes:

  • 1 lb fresh or¬†pasteurized lump crab meat
  • 1 egg, whisked
  • 3/4 cup of plain bread crumbs
  • 1/4 cup mayonaise
  • 1 tb old bay seasoning
  • 1 t worcestershire sauce
  • 2 tb fresh lemon juice
  • 2 tb fresh parsley, chopped
In a medium bowl mix all of the ingredients with a large spoon or with your hands. Do not over mix. Gently shape cakes into 6 even patties, about 1 inch thick. In a large skillet heat about 2 tb olive oil over medium heat. Add cakes to hot skillet and sear on one side for 4 minutes or until lightly browned. Flip cakes over and pan sear an additional 5-7 minutes. Serve with remoulade sauce and fresh lemon.

Ingredients for Remoulade Sauce:
  • 1 cup mayonaise
  • 1/8 cup dijon mustard
  • 1 tb paprika
  • 1 t creole seasoning
  • 1 tb prepared horseradish
  • 1 t hot sauce
Mix all ingredients in a bowl and mix well. Serve over crab cakes. Cover and refrigerate for up to three days.

Created by