Crab Cakes with Remoulade Sauce
Ingredients
- ¾ cmayonnaise
- 3 tbspgreen onion
- 1 tbspgrainy mustard
- 1 tbspfresh flat-leaf parsley
- 2 tspketchup
- 2 tspwhite wine vinegar
- 1 tspprepared horseradish
- 1 tspgarlic granules
- 2 dashhot pepper sauce
or
- salt and pepper
- ¼ cmayonnaise
- 1 largeegg
- 1 ½ tspred onion
- ½ tbspItalian parsley
- 2 cfine bread or cracker crumbs
divided
- 2 cancrabmeat
picked clean
- 2 tbspground black pepper
- 3 tspseafood seasoning
- ½ tspsea salt
- 1 pinchcayenne pepper
- paprika
- 2 tbspvegetable oil
- 8Ball Park® Hamburger Buns
- 1 tbspbutter
or more
- lettuce
tomato, and onion, for topping
Directions
- 1
Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.
- 2
Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.
- 3
Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.
- 4
Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.
- 5
Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.
- 6
Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.
- 7
Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.
- 8
Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.
Crab Cakes with Remoulade Sauce
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About this Recipe
The Ultimate Crunchy Crab Cakes with Zesty Remoulade Sauce
Indulge in the true taste of the coast with our incredible Crab Cakes with Remoulade Sauce! This recipe elevates the classic by focusing on the freshest flavors and textures. We're talking about freshly made crab cakes, perfectly seasoned and pan-fried to a glorious, golden-brown crunch, paired with a vibrant, New Orleans-influenced remoulade sauce that truly sings.
What makes these skillet-cooked crab cakes stand out? It's all about that irresistible exterior, giving way to tender, flavorful crabmeat within. Using high-quality crabmeat is key here – you want to taste the ocean, not just filler. The simple yet effective blend of breadcrumbs and seasonings ensures a moist interior that holds together beautifully as it crisps in the skillet.
But the experience isn't complete without the star companion: our zesty remoulade sauce. Inspired by the bold flavors of New Orleans, it features a delightful kick from grainy mustard, a hint of horseradish, and a dash of hot pepper sauce, perfectly balancing the richness of the crab cakes. It's creamy, tangy, and utterly addictive!
Tips for Perfect Crab Cakes:
- Don't Overmix: Gently combine the crab cake ingredients to keep the crabmeat intact and prevent a tough texture.
- Chill Before Cooking: A brief chill in the refrigerator helps the crab cakes firm up, making them easier to handle and less likely to fall apart.
- Get That Golden Crust: Ensure your vegetable oil is hot enough before placing the crab cakes in the skillet. This creates that beautiful, crunchy crab cake exterior.
Serve these delectable homemade crab cakes as an impressive dinner, nestled in a toasted bun with fresh lettuce, tomato, and onion for a gourmet crab cake sandwich, or as an elegant appetizer with extra lemon wedges for a bright finish. They're a guaranteed crowd-pleaser for any occasion!