Crispy on the outside, tender on the inside, and bursting with the sweet, delicate flavor of crab—these Crab Cakes with Remoulade Sauce are a seafood lover’s dream come true. Paired with a tangy, creamy remoulade sauce, this dish is not only a feast for the taste buds but also a perfect way to add a touch of elegance to any meal. Whether you’re planning a romantic dinner for two or simply treating yourself to something special, crab cakes with remoulade sauce are a timeless choice that never fails to impress.
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Published with so much love
Tested by Sofia Johnson
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
(Original recipe yields 4 servings)
For the Crab Cakes:
- 1 lb (450g) lump crab meat, drained and picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1/2 cup panko breadcrumbs (plus extra for coating)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers, chopped
- 1 tbsp pickle relish
- 1 tsp hot sauce (optional)
- 1 tsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Directions
1. Prepare the Crab Cakes:
In a large bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, and panko breadcrumbs. Gently mix until just combined—be careful not to break up the crab meat too much. Season with salt and pepper to taste.
2. Shape and Chill:
Form the mixture into 8 equal-sized patties. Lightly coat each patty with additional panko breadcrumbs. Place the crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
3. Cook the Crab Cakes:
Heat the butter and olive oil in a large skillet over medium heat. Once the butter has melted and the skillet is hot, add the crab cakes in batches (do not overcrowd the pan). Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
4. Make the Remoulade Sauce:
While the crab cakes are cooking, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, capers, pickle relish, hot sauce (if using), lemon juice, garlic, and parsley. Season with salt and pepper to taste. Refrigerate until ready to serve.
5. Plate and Serve:
Arrange the crab cakes on a serving platter and drizzle with the remoulade sauce or serve it on the side for dipping. Garnish with additional chopped parsley or a lemon wedge for a fresh, vibrant touch.
Serving Suggestions
- Pair with a crisp green salad or roasted vegetables for a light, balanced meal.
- Serve with a glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the crab.
Storage and Reheating Tips
- Refrigerate: Store leftover crab cakes in an airtight container for up to 2 days.
- Reheat: Warm the crab cakes in a skillet over low heat to maintain their crispy texture.
Why This Recipe Works for a Romantic Dinner
- Luxurious Yet Approachable: Crab cakes feel fancy but are surprisingly easy to make at home, making them perfect for a special occasion.
- Perfect Pairing: The tangy, creamy remoulade sauce adds a sophisticated touch that elevates the dish.
- Versatile and Elegant: Whether served as an appetizer or a main course, crab cakes are a crowd-pleaser that never goes out of style.
Nutrition Facts (Per Serving)
(Approximate values)
- Calories: 320
- Protein: 20g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 1g
- Sugar: 2g
Final Thoughts
These Crab Cakes with Remoulade Sauce are the ultimate romantic seafood dish—crispy, tender, and bursting with flavor. With their golden exterior, delicate crab filling, and zesty remoulade sauce, they’re sure to impress your special someone and make any evening unforgettable.
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