Old Bay Crab Cakes with Zesty Remoulade Sauce ✨

A coastal classic packed with flavor and perfect for any seafood lover!

🕒 Prep Time: 20 minutes

🕒 Cook Time: 15 minutes
🕒 Chill Time: 30 minutes
🍽️ Servings: 4 (makes 6–8 cakes depending on size)

🧾 Ingredients:

🦀 For the Crab Cakes:

• 1 lb (450g) lump crab meat, picked over for shells

• ½ cup breadcrumbs (plain or panko)

• ¼ cup mayonnaise

• 1 large egg, beaten

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 1 tbsp Old Bay seasoning

• 1 tsp lemon juice (freshly squeezed)

• ¼ cup green onions, finely chopped

• Salt and pepper, to taste

• Oil for frying (vegetable or canola)

🥣 For the Remoulade Sauce:

• ½ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp capers, finely chopped

• 1 tbsp lemon juice

• 1 tsp Old Bay seasoning

• Salt and pepper, to taste

👨‍🍳 Instructions:

🔹 STEP 1: Prepare the Crab Cakes

1. Mix the Ingredients:
   In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, green onions, salt, and pepper.

   ✅ Be gentle to keep the crab meat chunks intact.

2. Form the Patties:
   Shape the mixture into 6–8 equal-sized patties, about 2–3 inches in diameter and ½ inch thick. Place them on a lined baking sheet.

3. Chill:
   Cover and refrigerate the patties for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.

🔹 STEP 2: Make the Remoulade Sauce

1. Combine Ingredients:
   In a small bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, Old Bay seasoning, salt, and pepper.

2. Chill:
   Cover and refrigerate until ready to serve. The flavors get better the longer it sits!

🔹 STEP 3: Cook the Crab Cakes

1. Heat the Oil:
   In a large skillet, heat about 2–3 tablespoons of oil over medium heat.

2. Fry the Cakes:
   Carefully place the chilled crab cakes into the hot skillet. Cook for 4–5 minutes per side, or until golden brown and crispy.

3. Drain:
   Remove from the pan and place on a paper towel-lined plate to drain excess oil.

🔹 STEP 4: Serve

• Plate the hot crab cakes and serve with a generous dollop of remoulade sauce on the side.

• Optional garnishes: lemon wedges, chopped parsley, or extra Old Bay sprinkled on top.

🍽️ Serving Tips:

• Great with a light salad, coleslaw, or roasted vegetables.

• Also works as sliders or inside a sandwich bun with lettuce and sauce.