Description
Delicious crab cakes paired with zesty remoulade sauce, perfect for appetizers or main courses.
Ingredients
Scale
- 1 lb lump crab meat (Ensure the crab is fresh for the best flavor.)
- 10 pieces saltine crackers (Crushed as a binder for crunch.)
- 1 tsp Old Bay seasoning (Iconic seasoning for seafood.)
- 1/4 cup mayo (Adds moisture.)
- 1/2 tbsp Dijon mustard (Adds tang.)
- 1 piece egg (Binding agent.)
- 1/2 tbsp lemon juice (Brightens flavors.)
- 1/4 tsp Worcestershire sauce (Adds depth.)
- 1/4 tsp lemon zest (Aromatic note.)
- 1/2 cup mayo (Creamy base for the sauce.)
- 1 tbsp lemon juice (Splash of acidity.)
- 1/2 piece onion (Finely diced for bite.)
- 1 clove garlic (Minced for aroma.)
- 2 tsp Dijon mustard (For tang.)
- 1 tsp paprika (Adds mild smokiness.)
- 1 tbsp sriracha sauce (Adds heat.)
- 2 tbsp capers (Adds briny contrast.)
- to taste Salt and pepper (Adjust seasoning.)
Instructions
- Place saltine crackers in a food processor and blend until they turn into fine crumbs.
- In a large bowl, combine the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, Old Bay seasoning, Dijon mustard, and the crushed saltine crackers. Stir until mixed well.
- Carefully fold in the lump crab meat, mixing just until combined, and then cover the mixture and refrigerate it for one hour.
- Shape the crab mixture into tight patties and place them on a baking sheet. Refrigerate for another 10-15 minutes.
- Heat oil in a non-stick skillet over medium-high heat. Fry the crab cakes for 3-4 minutes on each side until golden brown.
- To make the remoulade sauce, combine all ingredients in a food processor except for capers. Blend until smooth, then add capers.
Notes
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Crab Cakes, Remoulade Sauce