Golden, crispy crab cakes packed with lump crab meat and savory herbs, served with a tangy homemade remoulade sauce. Perfect as an appetizer or a light seafood entrée, this elegant dish brings restaurant-quality flavor to your home kitchen.
In a small bowl, combine all sauce ingredients.
Mix well, cover, and refrigerate to let flavors develop (at least 20 minutes).
In a large mixing bowl, whisk together the egg, mayo, mustard, lemon juice, Worcestershire sauce, and seasonings.
Fold in the red pepper, celery, and parsley.
Gently add the crab meat and breadcrumbs. Mix carefully so the crab stays in chunks.
Shape into 8 even patties (~2½ inches wide).
Place on a tray, cover, and refrigerate for at least 15–20 minutes to firm up.
Heat oil in a large skillet over medium heat.
Cook crab cakes for 3–4 minutes per side or until golden brown and heated through.
Remove and drain on paper towels.
Plate warm crab cakes with a generous spoonful of remoulade sauce on the side or drizzled on top.
Garnish with lemon wedges and chopped herbs if desired.
Wine: Chablis, Sauvignon Blanc, or a light sparkling wine.
Side Dishes: Arugula salad with citrus vinaigrette, coleslaw, grilled asparagus, or roasted baby potatoes.
Use fresh lump crab meat for the best flavor and texture.
Don't over-mix — keep the crabmeat in larger pieces for tender cakes.
Refrigerating before cooking helps them stay together in the pan.
Make the remoulade a day ahead for even better flavor.
4 servings