Are you craving a taste of the coast without the trip? Then look no further! This crab cake recipe is your ticket to a delicious and satisfying meal, ready in under an hour. Forget those bland, dry crab cakes you've encountered before – this recipe delivers juicy, flavorful cakes bursting with fresh crab meat and perfectly complemented by a tangy, homemade remoulade sauce. It’s a fantastic quick dinner idea, perfect for a weeknight treat or a sophisticated weekend brunch. Get ready to impress your family and friends with this easy recipe and elevate your homemade cooking game!
Ingredients:
For the Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup panko bread crumbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped capers
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
Making the Crab Cakes:
- Gently combine ingredients: In a large bowl, combine the crab meat, mayonnaise, celery, red bell pepper, green onion, egg, Dijon mustard, Old Bay seasoning, and Worcestershire sauce. Mix gently with a fork, being careful not to overmix, as this can make the crab cakes tough.
- Add bread crumbs: Stir in the panko bread crumbs until just combined. Season with salt and pepper to taste.
- Shape the cakes: Gently form the mixture into 4-6 patties, about 1/2 inch thick.
- Cook the crab cakes: Heat the olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through.
Making the Remoulade Sauce:
- Whisk together ingredients: In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, dill, capers, lemon juice, Worcestershire sauce, and minced garlic.
- Season to taste: Season with salt and pepper to taste.
Serving:
Serve the crab cakes immediately with a generous dollop of the homemade remoulade sauce. Consider serving them on toasted brioche buns for a truly luxurious crab cake sandwich, or alongside a fresh salad for a lighter meal.
Cooking Tips & Variations:
- Don't overmix the crab cakes: Overmixing will result in tough crab cakes. Gently combine the ingredients until just mixed.
- Adjust seasoning to your liking: Feel free to adjust the amount of Old Bay seasoning, salt, and pepper to your preference.
- Add some heat: For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the crab cake mixture.
- Use different bread crumbs: Panko bread crumbs provide a nice crispy texture, but you can also use regular bread crumbs if preferred.
- Make it a meal: Serve your crab cakes with your favorite sides, such as coleslaw, french fries, or a simple green salad.
Nutritional Information (per crab cake, approximate):
- Calories: Approximately 250-300
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 10-15g
This easy crab cake recipe is a delicious and healthy meal that's perfect for any occasion. The homemade remoulade sauce adds a wonderful touch of flavor, taking this dish from good to great. Enjoy!