Craving something a little fancy but don't want to spend hours in the kitchen? These Remoulade Sautéed Crab Cakes are your answer! I'm not even kidding, they're easy enough for a weeknight, but impressive enough for a dinner party. One time my family came over for dinner and I had these bad boys and they said I was the best cook ever! And believe me, I'm really not, haha! The star of the show is the homemade remoulade sauce – a tangy, creamy delight that perfectly complements the sweet, delicate crab meat. Served atop a crisp, fresh salad, this dish is a symphony of flavors and textures that will leave you wanting more. This is seriously the best recipe out there.
What I love most about this recipe is how adaptable it is. Don't have red bell pepper? No problem, use another veggie! Want a bit more heat? Throw in a pinch of cayenne to the remoulade. It's all about making it your own. This recipe also brings out the best of the ingredients. My mother always told me it's important to shop for the best ingredients available. The combination of the tender crab meat with the zesty remoulade and the crisp salad creates a well-rounded dish that’s both satisfying and refreshing. It's a meal that truly feels special, without all the fuss.
So, grab your skillet and let’s get cooking! Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to be foolproof. Plus, who can resist a good crab cake? I remember when I tried crab cakes for the first time, I didn't like them at all. But this recipe, oh this recipe, this one changed my mind! Get ready to impress your friends and family with this delightful dish. Trust me, they will love it. If you don't like crab cakes then try something else, I don't know what to tell you.
Required Equipments
- Large Mixing Bowl
- Skillet
- Whisk
- Measuring Cups and Spoons
- Food Processor (optional)
- Baking Sheet
Remoulade Sauteed Crab Cakes with Salad: Frequently Asked Questions
Remoulade Sauteed Crab Cakes with Salad
These Remoulade Sautéed Crab Cakes are an easy yet elegant dish, featuring sweet crab meat, tangy remoulade sauce, and a fresh salad, perfect for a quick weeknight meal or a sophisticated dinner party.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 4 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Remoulade: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Creole seasoning, lemon juice, Worcestershire sauce, hot sauce, parsley, green onion, celery, and capers. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Don't skip this step; it's what makes this recipe pop!
- Prepare the Crab Cake Mixture: In a large mixing bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, red bell pepper, green onion, parsley, egg, and lemon zest. Be careful not to overmix, or the crab cakes will be tough. Overmixing is a common mistake, so take it easy!
- Season the Crab Mixture: Season the crab mixture with salt and pepper to taste. Remember, taste as you go. It's your dish, so make sure it's perfect for you!
- Form the Crab Cakes: Using your hands, gently form the crab mixture into 6-8 equal-sized patties, about 3/4-inch thick. Lightly press the patties to ensure they hold together. If the mixture is too wet, add a bit more panko breadcrumbs.
- Chill the Crab Cakes: Place the formed crab cakes on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes. This helps them hold their shape while cooking. I know it's hard to wait, but trust me, it's worth it!
- Heat the Skillet: In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and the pan is hot. The butter adds flavor, and the olive oil helps prevent burning.
- Sauté the Crab Cakes: Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan. Sauté for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C). Don't flip them too early, or they might fall apart. Patience is key!
- Prepare the Salad: While the crab cakes are cooking, prepare the salad. In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, and red onion. Dress with your favorite vinaigrette. A simple lemon vinaigrette works wonderfully.
- Assemble and Serve: Place a bed of salad on each plate. Top with the sautéed crab cakes and a generous dollop of remoulade sauce. Garnish with a sprinkle of fresh parsley and a lemon wedge, if desired. Serve immediately and enjoy! You made it! Now, savor every bite.
📝 Notes
- For an extra crispy crust, dredge the crab cakes in a bit of flour before sautéing.
- Add a pinch of cayenne pepper to the remoulade for a spicier kick.
- Serve with a side of sweet potato fries for a complete meal.
🍎 Nutrition
Calories: 450 kcal
Protein: 20g
Fat: 30g
Carbohydrates: 25g
Fiber: 3g
Calcium: 150mg
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