Ingredients

For the Crab Cakes

• 1 lb (450 g) lump crab meat, picked over for shells

• ½ cup breadcrumbs or crushed crackers

• 1 large egg

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 tablespoon Worcestershire sauce

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon Old Bay seasoning

• Salt and black pepper, to taste

• 2 tablespoons butter or vegetable oil (for frying)

For the Remoulade Sauce

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 tablespoon capers or pickle relish, finely chopped

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon hot sauce (optional)

• Salt and black pepper, to taste

Instructions

Make the Remoulade Sauce

1. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, capers (or relish), paprika, garlic powder, and hot sauce if using.

2. Season with salt and pepper to taste.

3. Cover and refrigerate for at least 15 minutes to let the flavors blend.

Prepare the Crab Cakes

1. In a large bowl, gently mix the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.

2. Add breadcrumbs and mix until just combined.

3. Gently fold in the crab meat, being careful not to break up the lumps.

4. Shape the mixture into patties, about ½-inch thick.

5. Chill the crab cakes for 15–20 minutes to help them hold their shape.

Cook the Crab Cakes

1. Heat butter or oil in a skillet over medium heat.

2. Cook crab cakes for 3–4 minutes per side, until golden brown and heated through.

3. Transfer to a paper towel-lined plate to drain excess oil.

Serve

Serve the crab cakes hot with a generous spoon of remoulade sauce on the side. Garnish with lemon wedges and extra parsley if desired.

Tips

• Use lump or jumbo lump crab meat for the best texture.

• Avoid overmixing to keep the cakes light and flaky.

• Crab cakes can also be baked at 400°F (200°C) for about 12–15 minutes, flipping once.

These Crab Cakes with Remoulade Sauce are crispy on the outside, tender on the inside, and packed with fresh seafood flavor - perfect as an

appetizer or a main dish.