Crab Cakes with Remoulade Sauce

Name: Crab Cakes with Remoulade Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 servings
Ingredients: 1 tablespoon olive oil, plus more for frying; 1/2 medium yellow onion, minced; 2 teaspoons seafood seasoning, such as Old Bay; 1 garlic clove, minced; 1 pound jumbo lump crab meat; 3 tablespoons mayonnaise; 2 tablespoons minced fresh parsley; 2 teaspoons Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 slices bread, crusts removed, toasted and chopped into tiny pieces; 1 large egg, lightly beaten; Zest of 1 lemon; Mixed salad greens, for serving; Remoulade Sauce, recipe follows; 1/3 cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon capers, chopped; 1 tablespoon sweet pickle relish; 2 teaspoons Dijon mustard; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper

Getting reviews...

Level: Easy

Total: 1 hr 20 min (includes cooling and chilling times)
Active: 40 min

Yield: 8 servings

Save Recipe

Ingredients

1 tablespoon olive oil, plus more for frying

1/2 medium yellow onion, minced

2 teaspoons seafood seasoning, such as Old Bay

1 garlic clove, minced

1 pound jumbo lump crab meat

3 tablespoons mayonnaise

2 tablespoons minced fresh parsley

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 slices bread, crusts removed, toasted and chopped into tiny pieces

1 large egg, lightly beaten

Zest of 1 lemon

Mixed salad greens, for serving

Remoulade Sauce, recipe follows

Remoulade Sauce:

1/3 cup mayonnaise

1 tablespoon ketchup

1 tablespoon capers, chopped

1 tablespoon sweet pickle relish

2 teaspoons Dijon mustard

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

Directions

WATCH

Watch how to make this recipe.

Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.

Remoulade Sauce:

Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

Cook’s Note

These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome! You can also use a ring mold to pack them more tightly.