- Skill Level: Easy
- Makes: 8 servings
- Nutritional Info (Per Serving - 1/8th Recipe): 210 calories, 15g fat, 2g saturated fat, 7g carbs, 1g fiber, 2g sugar, 12g protein, 84mg cholesterol, 541mg sodium
- Total Time: 1 hour 20 minutes (includes cooling and chilling periods)
- Hands-On Time: 40 minutes
Ingredients
- 1 tablespoon olive oil, plus extra for frying
- 1/2 medium yellow onion, finely chopped
- 2 teaspoons seafood seasoning (like Old Bay)
- 1 garlic clove, finely minced
- 1 pound jumbo lump crab meat
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 slices bread (remove crusts), toasted and chopped into small bits
- 1 large egg, lightly beaten
- Zest from 1 lemon
- Mixed salad greens for serving
- Remoulade Sauce (see recipe below)
Remoulade Sauce Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon capers, chopped
- 1 tablespoon sweet pickle relish
- 2 teaspoons Dijon mustard
- Juice from half a lemon
- Kosher salt and ground black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and saut for 3-4 minutes until softened and translucent. Stir in the seafood seasoning and minced garlic, cooking for 1 more minute. Remove from heat and let cool completely in the fridge.
- In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, chopped parsley, Dijon mustard, salt, pepper, toasted bread crumbs, beaten egg, lemon zest, and cooled onion mixture. Divide into 8 portions using 1/3 cup each, shaping into patties (they're delicately soft to highlight the crab's pure flavorsee Cook's Tip). Arrange on a baking sheet and chill for 30 minutes to set.
- Warm additional olive oil in a large skillet over medium-high heat. Cook crab cakes in batches, 3 minutes per side until golden and crisp, adding oil as needed. Serve atop fresh mixed greens, crowned with creamy Remoulade Sauce for an irresistible bite that celebrates the ocean's finest.
Remoulade Sauce Preparation
- Whisk together mayonnaise, ketchup, chopped capers, sweet pickle relish, Dijon mustard, and lemon juice in a bowl until velvety smooth. Season with salt and pepper to taste. Chill until ready to drizzle over your golden crab cakes.
Cook's Tip
Embrace the light, flavorful texture of these crab cakesthey're intentionally tender to let the sweet jumbo lump shine, even if they break a bit during frying (trust us, one taste and you'll forget all about it!). For firmer shapes, press into ring molds before chilling. Dive in and savor this coastal delight that'll have everyone craving seconds.
