Irresistible Crab Cakes with Remoulade Sauce in 30 Minutes
Enjoy these flavorful crab cakes paired with a tangy remoulade sauce for a delicious seafood dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Pan-frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 pound fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, salt, and pepper.
- Mix gently until well combined.
- Form the mixture into 8 equal-sized patties.
- Heat olive oil in a skillet over medium heat.
- Cook the crab cakes for 3-4 minutes on each side until golden brown.
- Serve warm with remoulade sauce.
Notes
- Use fresh crab meat for the best flavor.
- Chill the crab cakes for 30 minutes before cooking to help them hold their shape.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg
Find it online: https://bibodo.com/easy-crab-cakes-with-remoulade-sauce-recipe/