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Summer Crab Cakes with Remoulade Sauce Seafood Recipe

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Enjoy these flavorful Summer Crab Cakes with Remoulade Sauce, a classic seafood recipe featuring fresh crab meat and a tangy, creamy remoulade. Ideal for summer gatherings or light dinners, these cakes are crispy on the outside, tender inside, and packed with coastal flavor.

Ingredients

Scale

For the Crab Cakes:

  • 1 lb lump crab meat, picked over for shells

  • 1/4 cup mayonnaise

  • 1 egg, beaten

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1/2 tsp Old Bay seasoning

  • 1/4 cup green onions, finely chopped

  • 1/4 cup celery, finely chopped

  • 1/2 cup panko breadcrumbs

  • Salt and pepper to taste

  • 2 tbsp vegetable oil (for frying)

For the Remoulade Sauce:

  • 1/2 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 tsp hot sauce

  • 1 tsp capers, chopped

  • 1 tbsp pickle relish

  • 1 tsp paprika

  • 1 garlic clove, minced

  • Salt and pepper to taste

Instructions

  1. In a bowl, mix crab meat, mayo, egg, Dijon, Worcestershire, Old Bay, green onions, celery, panko, salt, and pepper.

  2. Gently form into 6-8 crab cakes. Refrigerate for 30 minutes.

  3. Meanwhile, combine all remoulade sauce ingredients in a bowl. Chill until ready to serve.

  4. Heat oil in a skillet over medium heat. Fry crab cakes 3-4 minutes per side until golden brown.

  5. Serve warm with remoulade sauce on the side.

Notes

  • For extra crispiness, lightly coat the crab cakes with more panko before frying.

  • Use fresh lump crab meat for best flavor.

  • Chill the mixture before shaping to help them hold together better.

Nutrition

Find it online: https://katyrecipes.com/summer-crab-cakes-with-remoulade-sauce-seafood-recipe/