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Crispy Crab Cakes Recipe with Easy Zesty Remoulade Sauce

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This recipe delivers crispy crab cakes with a tender, juicy inside paired with a bright, tangy, and slightly spicy zesty remoulade sauce. Perfect for entertaining or a special treat, it comes together quickly with simple ingredients.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1 large egg, room temperature
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying
  • For the Zesty Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet pickle relish or finely chopped cornichons
  • 1 teaspoon chopped capers
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: a dash of hot sauce

Instructions

  1. Prepare the Crab Mixture (10 minutes): In a large bowl, gently combine lump crab meat, panko breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Season with salt and pepper. Be careful not to overmix to keep crab chunks intact.
  2. Form the Crab Cakes (5 minutes): Divide mixture into 6 equal portions. Shape each into a patty about 3 inches in diameter and 3/4 inch thick. Place on parchment-lined plate. Cover and refrigerate for at least 20 minutes.
  3. Make the Zesty Remoulade Sauce (5 minutes): Whisk together mayonnaise, Dijon mustard, pickle relish, capers, smoked paprika, lemon juice, minced garlic, salt, and pepper in a small bowl. Adjust seasoning or add hot sauce if desired. Cover and chill until serving.
  4. Cook the Crab Cakes (10 minutes): Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add crab cakes without overcrowding. Cook 3-4 minutes per side until golden brown and crispy. Adjust heat to avoid burning.
  5. Drain and Serve (2 minutes): Transfer crab cakes to paper towel-lined plate to drain excess oil. Serve warm with zesty remoulade sauce on the side or drizzled over.

Notes

Gently fold crab meat to keep chunks intact. Chill patties before cooking to prevent falling apart. Use medium heat for frying to get crispy crust without burning. Sauce can be made up to 2 days ahead and refrigerated. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Baking option: bake at 375°F for 12-15 minutes, flipping halfway.

Nutrition

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

Find it online: https://jodierecipes.com/crispy-crab-cakes-recipe-with-easy-zesty-remoulade-sauce-tutorial/