Crab Cakes with Remoulade

Name: Crab Cakes with Remoulade
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fresh lump crab meat; ¼ cup mayonnaise; 1 egg; 1 tbsp Dijon mustard; 1 tsp Old Bay seasoning; ½ cup panko breadcrumbs; 1 tbsp fresh chives; oil to pan-fry; remoulade: mayo, capers, cornichons, Dijon, horseradish

Maryland-style crab cakes with minimal filler and maximum crab, pan-fried golden with spicy remoulade.

Total time

50 min

Prep

40 min

Cook

10 min

Difficulty

medium

Cuisine

American

comfortseafood

Ingredients

1 lbfresh lump crab meat

¼ cupmayonnaise

1egg

1 tbspDijon mustard

1 tspOld Bay seasoning

½ cuppanko breadcrumbs

1 tbspfresh chives

oilto pan-fry

remoulade: mayo, capers, cornichons, Dijon, horseradish

Instructions

Gently mix crab, mayo, egg, mustard, Old Bay, panko, and chives — don't overwork.

Shape into 8 cakes; refrigerate 30 min.

Pan-fry in oil over medium-high 3-4 min per side until golden.

Serve with remoulade sauce and lemon.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

478

Protein

3.9g

Fat

46.1g

Carbs

12.2g

Fiber

0.7g

Sodium

509mg

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