Coastal Crab Cakes with Zesty Remoulade

Coastal Crab Cakes with Zesty Remoulade

Ingredients

For the Crab Cakes:

• 1 lb fresh lump crab meat, picked over for shells
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced celery
• 1/4 cup finely diced green onions (green parts only)
• 1 cup panko breadcrumbs (plus extra for coating)
• 2 tablespoons fresh chopped parsley
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Lemon wedges, for serving

For the Zesty Remoulade:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon capers, chopped
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped dill pickle
• 1 teaspoon hot sauce (adjust to taste)
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Crab Mixture

1. Combine Wet Ingredients: In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until well blended.
2. Add Veggies and Crab: Stir in the finely diced red bell pepper, celery, and green onions until evenly distributed. Gently fold in the fresh lump crab meat, being careful not to break up the lumps too much.
3. Incorporate Breadcrumbs and Herbs: Add the panko breadcrumbs and fresh chopped parsley. Mix just until combined, ensuring everything is evenly coated without over-mixing.

Step 2: Shape and Chill

1. Shape Patties: Form the mixture into 8 equal patties, each about 1/2 inch thick.
2. Chill: Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cakes to firm up.

Step 3: Prepare the Remoulade

1. Mix Remoulade Ingredients: In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, fresh parsley, dill pickle, hot sauce, lemon juice, and minced garlic.
2. Season and Chill: Season with salt and pepper to taste. Stir well and refrigerate until ready to use, allowing the flavors to deepen.

Step 4: Cook the Crab Cakes

1. Coat with Panko: Gently coat each crab cake in additional panko breadcrumbs, pressing lightly to adhere.
2. Heat Pan: In a large skillet, melt the butter and olive oil over medium heat until hot and shimmering.
3. Cook Crab Cakes: Carefully place the crab cakes in the skillet, ensuring not to overcrowd. Cook for 3-4 minutes on each side, or until golden brown and heated through. If necessary, cook in batches and keep the cooked crab cakes warm in an oven set to low heat.

Step 5: Serve

1. Plate Crab Cakes: Arrange the cooked crab cakes on a serving platter.
2. Add Sauce and Sides: Serve with lemon wedges and a generous dollop of zesty remoulade on the side.

Additional Tips

• Quality Crab Meat: Fresh lump crab meat works best for this recipe but make sure to pick through carefully for any remaining shell fragments.
• Chill Time: Don’t skip the chilling step; it helps the cakes hold together better during cooking.
• Pan Handling: Be gentle when flipping the crab cakes to help maintain their shape.

Enjoy your Coastal Crab Cakes with Zesty Remoulade as an appetizer, a main dish, or part of a seafood feast. Bon appétit!