Crab Cakes with Whole Grain Mustard Remoulade

Nutriscore Rating: 58/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

8 steps

1. In a large bowl, gently pick through the lump crab meat to remove any shell pieces, being careful not to break up the meat.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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

1 serving (242.7g)

Calories		634
% Daily Value*
Total Fat		47.1 g	60%
	Saturated Fat	6.8 g	34%
	Polyunsaturated Fat	0.0 g
Cholesterol		122 mg	41%
Sodium		1714 mg	75%
Total Carbohydrate		25.0 g	9%
	Dietary Fiber	1.9 g	7%
	Total Sugars	2.9 g
Protein		25.7 g	51%
Vitamin D		0.3 mcg	1%
Calcium		128 mg	10%
Iron		3.2 mg	18%
Potassium		547 mg	12%

*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.

Source of Calories

Fat: 1691 cal (67.6%%)

Protein: 412 cal (16.5%%)

Carbs: 398 cal (15.9%%)