Crab Cakes with Remoulade Sauce

Ingredients:

For the Crab Cakes:

1 pound lump crab meat

1/2 cup panko bread crumbs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 egg, beaten

1/4 cup chopped onion

1 tablespoon chopped parsley

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon Old Bay seasoning

Vegetable oil for frying

For the Remoulade Sauce:

1/2 cup mayonnaise

1/4 cup Dijon mustard

1 tablespoon chopped dill pickles

1 tablespoon chopped parsley

1 teaspoon lemon juice

1/4 teaspoon hot sauce (optional)

Salt and pepper to taste

Instructions:

Make the Crab Cakes: In a large bowl, gently combine crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, onion, parsley, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Mix until just combined.

Form the Crab Cakes: Shape the crab mixture into 8-10 patties.

Fry the Crab Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and cooked through.

Make the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickles, parsley, lemon juice, hot sauce (if using), salt, and pepper.

Serve: Serve the crab cakes immediately with the remoulade sauce.

Tips:

 

You can use any type of crab meat you like for this recipe.

For a spicier crab cake, add a pinch of cayenne pepper to the mixture.

Serve the crab cakes with your favorite side dishes, such as coleslaw, fries, or a salad.