Name: Crab Cakes and 5-Ingredient Remoulade
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 large egg; 1/4 cup mayonnaise; 2 tablespoons chopped fresh parsley; 1 1/2 teaspoons seafood seasoning, such as Old Bay; 1 teaspoon Dijon mustard; 1 lemon, zested, plus lemon wedges, for serving; 1 pound lump crabmeat; 1/2 cup panko breadcrumbs; 2 tablespoons salted butter, melted, plus more for greasing the baking sheet; 5-Ingredient Remoulade, recipe follows; 1 cup mayonnaise; 1 tablespoon capers, drained and chopped; 1/2 teaspoon garlic salt; 1/4 teaspoon freshly ground black pepper; Juice of 1 lemon

Directions

Watch how to make this recipe.

In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.

5-Ingredient Remoulade:

Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

Cook’s Note

To fry the crab cakes: Add the butter to the skillet over medium heat. Sear until golden, 3 to 4 minutes per side.

Crab Cakes and 5-Ingredient Remoulade

Ingredients

5-Ingredient Remoulade:

Directions

5-Ingredient Remoulade:

Cook’s Note

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