Crab Cakes with Remoulade Sauce are a delectable seafood dish that brings the taste of the ocean right to your dinner table. Delightfully crispy on the outside and tender on the inside, these crab cakes are bursting with fresh crab meat and zesty flavors. Paired with a creamy, tangy remoulade sauce, they make for a perfect appetizer or main course that’s sure to impress your guests. The combination of textures and flavors makes this dish an appealing choice for seafood lovers and anyone looking to elevate their culinary repertoire.
Why You Will Love This Recipe
You will love this recipe for its incredible flavor and ease of preparation. The crab cakes are seasoned to perfection, allowing the sweetness of the crab to shine through, while the remoulade sauce adds a delightful kick. This dish fits perfectly into a variety of diets, whether you’re looking for a gourmet appetizer for a dinner party, a fancy main course for a family gathering, or a lighter option for a summer meal. The simplicity of the ingredients and the straightforward cooking method make it accessible for cooks of all levels, ensuring you can create a restaurant-quality dish in your own kitchen.
Tips and Tricks
- Use fresh crab meat for the best flavor—canned crab can be a convenient alternative, but fresh will elevate your dish significantly.
- Chill the crab cake mixture for at least 30 minutes before cooking to help them hold their shape.
- For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
- Consider using a food processor to chop the vegetables finely for better integration into the crab mixture.
Make Ahead Tips
You can prepare the crab cake mixture a day in advance. Simply combine all ingredients and store it in the refrigerator in an airtight container. This not only saves time but also allows the flavors to meld. You can also form the crab cakes and freeze them before cooking. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. They will stay fresh for up to three months.
Recipe Variations
- For a spicy twist, add diced jalapeños or a dash of hot sauce to the crab mixture.
- Substitute crab with shrimp or a combination of seafood for a delightful variation.
- Try different herbs, such as dill or cilantro, to change the flavor profile.
- For cooking, instead of pan-frying, consider baking the crab cakes for a healthier option.
How to Serve
Serve the crab cakes hot, garnished with a sprinkle of fresh parsley or chives for a pop of color. Plate them alongside a small bowl of remoulade sauce for dipping. Complement the dish with a fresh green salad, roasted vegetables, or sweet potato fries. For a more upscale presentation, serve on a bed of arugula drizzled with lemon vinaigrette.
Pairing Suggestions
Pair your crab cakes with a crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay. For a cocktail option, a refreshing gin and tonic or a classic mojito works beautifully. As for side dishes, consider serving with coleslaw, corn on the cob, or even a light pasta salad. For dessert, a citrus sorbet or key lime pie can provide a refreshing finish to your meal.
How to Store
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To freeze, wrap each crab cake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through for the best texture.
Equipment Needed
- A large mixing bowl for combining ingredients.
- A frying pan or cast-iron skillet for cooking the crab cakes.
- A baking sheet if you choose to bake the cakes.
- A food processor can be helpful for chopping vegetables finely.
Dietary Adaptations
For a vegan version, you can replace the crab with shredded hearts of palm or chickpeas, and use a vegan mayonnaise for the remoulade sauce. For dairy-free, ensure that any sauces used are free from dairy products. Nut-free adaptations can be made by ensuring that any breadcrumbs or fillers used are nut-free.
Seasonal Adaptations
In the summer, consider adding fresh herbs like basil or dill to your crab cakes. In the fall, try incorporating finely chopped apples or squash for a seasonal twist. During the winter, adding spices such as Old Bay or smoked paprika can bring warmth to the dish.
Recipe FAQs
- Can I use canned crab meat? Yes, but for the best flavor, fresh crab meat is highly recommended.
- How long do I cook the crab cakes? Typically, 3-4 minutes on each side over medium heat until golden brown.
- Can I make this recipe gluten-free? Absolutely! Just substitute regular breadcrumbs with gluten-free options.
- What can I serve with crab cakes? Great pairings include salads, fries, or a light soup.
How To Make Crab Cakes with Remoulade Sauce
Crab Cakes with Remoulade Sauce
Crab Cakes with Remoulade Sauce are a delectable seafood dish that brings the taste of the ocean right to your dinner table.
Ingredients
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped green onions
- 1/4 cup chopped bell peppers
- Salt and pepper to taste
- Oil for frying
For Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers, chopped
- 1 teaspoon hot sauce
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and bell peppers. Season with salt and pepper.
- Gently fold the mixture until just combined, being careful not to break up the crab meat too much.
- Chill the mixture in the refrigerator for at least 30 minutes to help the cakes hold their shape.
- Heat oil in a frying pan over medium heat. While the oil is heating, form the crab mixture into patties.
- Once the oil is hot, add the crab cakes to the pan, cooking for about 3-4 minutes on each side or until golden brown.
- While the crab cakes are cooking, prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, lemon juice, chopped capers, and hot sauce in a small bowl. Season with salt and pepper.
- Once the crab cakes are finished cooking, remove them from the pan and drain on paper towels.
- Serve the crab cakes hot with the remoulade sauce on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 492Total Fat 37gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 30gCholesterol 174mgSodium 1425mgCarbohydrates 13gFiber 1gSugar 2gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Creating Crab Cakes with Remoulade Sauce at home is a rewarding experience that brings a taste of the coast to your kitchen. With the right ingredients and a bit of care, you can impress family and friends with this classic dish. Whether you serve it as a starter or a main course, the combination of flavors and textures is sure to delight. Enjoy the process of making it, and don’t forget to share your creations!
