Description
Golden, crispy crab cakes paired with a zesty, creamy remoulade sauce. Perfect as an appetizer or main dish, with fresh herbs and lemon for brightness.
Ingredients
Scale
- ½ stalk celery, chopped
- 1 green onion, chopped
- ¼ cup fresh parsley leaves, loosely packed
- 2 cloves garlic, minced
- ⅓ cup mayonnaise
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon prepared horseradish
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Pinch cayenne pepper
- ½ red bell pepper, finely diced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon lemon zest
- 2 large eggs
- ¼ cup mayonnaise
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon Cajun seasoning
- ½ teaspoon prepared horseradish
- ¾ cup plain panko breadcrumbs
- 1 pound lump crab meat
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
- Fresh parsley and lemon wedges for garnish
Instructions
- Chop celery, green onion, parsley, and garlic for the remoulade. Combine with mayonnaise, mustard, ketchup, vinegar, Worcestershire, horseradish, Cajun seasoning, black pepper, paprika, and cayenne. Blend or process until smooth. Chill until ready to serve.
- For the crab cakes, mix diced red pepper, green onions, garlic, lemon zest, eggs, mayonnaise, mustard, hot sauce, Cajun seasoning, and horseradish in a bowl. Fold in panko breadcrumbs and lump crab meat gently.
- Shape mixture into 8 patties. Refrigerate for 30 minutes to firm.
- Heat avocado oil and butter in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm with remoulade sauce, garnished with parsley and lemon wedges.
Notes
- Handle crab gently to preserve lumps.
- Chill patties before frying to maintain shape.
- Use both oil and butter for flavor and crispiness.
- Remoulade can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 145mg