Southern Crab Cakes with Remoulade Dipping Sauce
Dive into the rich, bold flavors of the South with these irresistible Southern Crab Cakes paired with a tangy Remoulade Dipping Sauce. Made with sweet lump crab meat and seasoned with Old Bay, Dijon mustard, and fresh herbs, these golden, pan-seared patties offer the perfect balance of crispiness and tenderness. Chilling the crab cakes before cooking ensures they hold their shape, while the vibrant remoulade sauce, featuring capers, pickle relish, paprika, and a hint of hot sauce, adds a zesty kick to every bite. Perfect for a crowd-pleasing appetizer or a light entrée, these homemade crab cakes embody southern comfort food at its finest. Serve warm alongside the chilled dipping sauce for a deliciously savory experience that’s sure to impress.
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Recipe Information
Ingredients
- 1 lb lump crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 large egg
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp fresh parsley, chopped
- 2 green onion, sliced
- 0.25 cup vegetable oil
- 0.5 cup mayonnaise (for remoulade)
- 1 tbsp Dijon mustard (for remoulade)
- 1 tbsp capers, minced
- 1 tbsp pickle relish
- 1 tsp lemon juice
- 0.5 tsp paprika
- 0.25 tsp hot sauce
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
Instructions
In a large mixing bowl, combine lump crab meat, Panko breadcrumbs, 1/4 cup mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, chopped parsley, and sliced green onions. Gently mix until just combined, being careful not to break apart the crab meat.
Shape the mixture into 8 equal patties, about 1/2 inch thick, and place them on a parchment-lined baking sheet. Refrigerate for 15-20 minutes to help the patties hold their shape.
While the crab cakes chill, prepare the remoulade sauce. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, minced capers, pickle relish, lemon juice, paprika, hot sauce, kosher salt, and black pepper. Cover and refrigerate until ready to serve.
Heat vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the chilled crab cakes to the skillet, working in batches if necessary to avoid overcrowding.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
Serve the crab cakes warm with the chilled remoulade dipping sauce on the side. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.7 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1960 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.
