Blue Crab Cakes with Rémoulade
Lump blue crab barely bound and seared golden, with a Creole rémoulade for dipping — elegant, make-ahead, and always a hit.
Ingredients
- 1 lb jumbo lump blue crab meat, picked over
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay
- 1 tbsp chopped parsley
- 2 tbsp butter + 1 tbsp oil, for searing
- Rémoulade: 3/4 cup mayonnaise, 1 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 garlic clove minced, 1 tbsp parsley, pinch cayenne
Method
- Gently fold the crab, panko, egg, mayonnaise, Dijon, Worcestershire, Old Bay, and parsley together, keeping the lumps intact.
- Form into 12 small cakes and chill 30 minutes.
- Whisk all the rémoulade ingredients and refrigerate.
- Heat the butter and oil in a skillet over medium; sear the cakes 3–4 minutes per side until golden.
- Serve warm with the rémoulade.
Both the cakes and the rémoulade can be made ahead — ideal for catering.