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Crab Cakes

Jen Paleracio
Fresh crabmeat with creamy Remoulade sauce
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course

Equipment

  • Non-stick skillet
  • Tongs
  • Cooking spatula
  • Bowls

Ingredients
  

  • 1 1/2 pound fresh crabmeat, drained, flaked, and all cartilage removed
  • 1 yellow onion, chopped
  • 1 bell pepper, deseed, chopped
  • 2 large eggs
  • 1/2 cup Panko breading
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup mayonnaise
  • 6 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard

FOR THE SPICES:

  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, use less salt if you're watching your salt intake
  • 1/2 teaspoon red chili pepper flakes

FOR THE REMOULADE SAUCE:

  • 1 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Sriracha
  • 1 teaspoon smoked paprika
  • 1 teaspoon parsley flakes
  • 1 garlic clove
  • salt to taste

Instructions
 

  • Heat the skillet with 2 tablespoons of olive oil. Add the onion and saute for 2 minutes or until tender. Add bell pepper, saute for another 3 minutes or until browned. Set aside.
  • In a bigger bowl, add spices (smoked paprika, thyme, oregano, garlic powder, red chili pepper flakes, and salt), eggs, Worcestershire sauce, fresh lemon juice, Dijon mustard, and mayonnaise, whisk until well combined.
  • Add parsley, Panko breading, crabmeat, and sauteed onion and bell pepper, mix until all incorporated.
  • Use a scoop, form the crab mixture into patties.
  • Heat a skillet with the remaining oil. Add the crab patties, fry for 2-3 minutes on each side or until golden brown. Use a paper towel to drain the excess oil. Serve with mixed green and Remoulade sauce.

FOR THE REMOULADE SAUCE:

  • In a food processor, combine all Remoulade sauce ingredients. Run the food processor until well blended and smooth.

Notes

  • Make sure to drain the crabmeat well.