Pan-Seared Crab Cakes with Remoulade Sauce

A quintessential American appetizer originating from the Chesapeake Bay region, Pan-Seared Crab Cakes with Remoulade Sauce feature succulent crab meat, crispy breadcrumbs, and a tangy, creamy remoulade sauce. This mouth-watering dish is perfect for any occasion, whether it's a casual gathering or a special celebration.

🛒 Ingredients

• 1 lb Jumbo lump crab meat
• 1/2 cup Panko breadcrumbs
• 1/2 cup Chopped onion
• 1/4 cup Chopped bell pepper
• 2 tsp Minced garlic
• 2 tbsp Lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Butter, melted
• 1/4 cup Basil
• 1 cup Mayonnaise

👨‍🍳 Instructions

1. 1

   Step 1: In a medium bowl, gently combine the crab meat, panko breadcrumbs, chopped onion, chopped bell pepper, minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.

2. 2

   Step 2: Gently fold the mixture until it's just combined, being careful not to break up the lumps of crab meat.

3. 3

   Step 3: Divide the mixture into 6 equal portions and shape each portion into a patty.

4. 4

   Step 4: Heat the melted butter in a large skillet over medium-high heat.

5. 5

   Step 5: Add 3-4 crab cakes to the skillet and cook for 3-4 minutes on each side, or until they're golden brown and cooked through.

6. 6

   Step 6: Repeat with the remaining crab cakes.

7. 7

   Step 7: Meanwhile, make the remoulade sauce by mixing all the ingredients together in a bowl.

8. 8

   Step 8: Taste and adjust the seasoning as needed.

9. 9

   Step 9: Serve the crab cakes hot with the remoulade sauce spooned over the top.

10. 10

    Step 10: Garnish with chopped basil and serve immediately.

💡 Pro Tips

To make the crab cakes ahead of time, cook the crab cakes and then refrigerate or freeze them until you're ready to serve.

📊 Nutrition per Serving