Crab Cakes
Indulge in these exquisite crab cakes, where each bite offers a burst of delicate flavors complemented by the richness of remoulade sauce. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb lump crab meat
- ½ cup Panko bread crumbs
- 1 egg
- 3 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp fresh minced parsley
- Zest of ½ lemon
- Juice of 1 small lemon
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2–3 tbsp canola oil for cooking
- ½ cup mayonnaise (for remoulade)
- 1 tbsp spicy mustard (for remoulade)
- 2 tsp lemon juice (for remoulade)
- 1 tsp pickle juice (for remoulade)
- 1 tsp horseradish (for remoulade)
- 1 garlic clove, minced (for remoulade)
- 2 tsp paprika (for remoulade)
- 1 tsp Cajun seasoning (for remoulade)
Instructions
- Carefully check crab meat for any shell fragments without breaking it apart too much.
- In a bowl, whisk together all ingredients for the crab cakes except the crab meat. Once combined, gently fold in the crab meat, breaking up some lumps while leaving others intact.
- Use an ice cream scoop to portion out equal amounts of the crab mixture. Shape into patties, being careful not to compact them too tightly.
- Heat canola oil in a pan over medium to medium-high heat. Once hot, add the crab cakes. Cook for 4-5 minutes per side, avoiding moving them until ready to flip.
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 130mg
Find it online: https://munchtwist.com/delicious-homemade-crab-cakes-recipe/