Crab Cakes with Remoulade Sauce

Ingredients

• 1 lb. lump crab meat, picked over for shells
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped green onions
• 1 cup panko bread crumbs
• 3 tablespoons unsalted butter
• 1/2 cup prepared remoulade sauce

Method

1. Preheat oven to 400 degrees F.
2. In a large bowl, mix together crab meat, mayonnaise, egg, Dijon mustard, Old Bay seasoning, cayenne pepper, parsley, and green onions. Shape mixture into 12 cakes, each about 3 inches in diameter.
3. Place bread crumbs in a shallow dish. Dip each cake in bread crumbs, pressing to coat. Place cakes on a baking sheet lined with parchment paper.
4. In a small skillet, melt butter over medium heat. Cook until golden brown and bubbly. Remove from heat.
5. Brush each cake with butter. Bake for 10 minutes. Remove from oven. Serve with remoulade sauce.

Potential changes & improvements

If you want a slightly healthier version of this recipe, you could use olive oil instead of butter for brushing the cakes before baking.

What other food it works well with

These crab cakes would go well with a simple green salad or roasted vegetables.

Common Mistakes

One common mistake people make when making crab cakes is to overmix the crab cake mixture. This will result in tough cakes. Another mistake is to not use enough bread crumbs, which will cause the cakes to fall apart.

Nutritional Information

This recipe is high in protein and fat.

Allergens

This recipe contains eggs, shellfish, and wheat.