Crab Cakes with Whole Grain Mustard Remoulade
Delight in the irresistible flavors of these golden, crispy Crab Cakes with Whole Grain Mustard Remoulade, a dish that effortlessly balances elegance and comfort. Made with tender lump crab meat, brightened by fresh lemon juice, and bound together with a perfectly seasoned blend of panko breadcrumbs, Dijon mustard, and scallions, these crab cakes are a seafood lover's dream. The accompanying whole grain mustard remoulade offers a tangy, creamy kick with notes of capers, pickles, and a hint of cayenne, elevating each bite to gourmet status. Perfect as an appetizer or main course, this recipe is ideal for dinner parties, celebrations, or a luxurious weeknight treat. Ready in just over 30 minutes, these crab cakes are easy to prepare yet impressively flavorful, ensuring compliments from every guest.
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Recipe Information
Ingredients
- 16 oz Lump crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 large Egg
- 1 tbsp Lemon juice (freshly squeezed)
- 2 Scallions (thinly sliced)
- 2 tbsp Parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Vegetable oil (for frying)
- 0.5 cup Mayonnaise (for remoulade)
- 2 tbsp Whole grain mustard
- 1 tbsp Capers (chopped)
- 1 tbsp Pickles (finely chopped)
- 1 tsp Lemon juice (for remoulade)
- 0.25 tsp Cayenne pepper
Instructions
In a large bowl, gently pick through the lump crab meat to remove any shell pieces, being careful not to break up the meat.
In a separate bowl, whisk together the panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, lemon juice, scallions, parsley, salt, and black pepper until well combined.
Add the crab meat to the mixture and gently fold until evenly coated. Be careful not to overmix as this can break apart the crab pieces.
Using your hands, form the mixture into 8 evenly-sized patties and place them on a parchment-lined baking sheet. Chill the patties in the refrigerator for at least 30 minutes to help them firm up.
While the crab cakes chill, prepare the remoulade sauce. In a small bowl, mix together the mayonnaise, whole grain mustard, capers, pickles, lemon juice, and cayenne pepper. Cover and refrigerate until ready to serve.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the crab cakes to the pan, making sure not to overcrowd them.
Cook the crab cakes for 3–4 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes hot with a dollop of whole grain mustard remoulade on the side or drizzled on top. Garnish with additional parsley or lemon wedges, if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 666153 mg | 28963% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 436 mg | 34% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
