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Crab Cakes with Remoulade
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
1
Gently mix crab, mayo, egg, mustard, Old Bay, panko, and chives — don't overwork.
2
Shape into 8 cakes; refrigerate 30 min.
3
Pan-fry in oil over medium-high 3-4 min per side until golden.
4
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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