Crab Cakes with Whole Grain Mustard Remoulade

Delight in the irresistible flavors of these golden, crispy Crab Cakes with Whole Grain Mustard Remoulade, a dish that effortlessly balances elegance and comfort. Made with tender lump crab meat, brightened by fresh lemon juice, and bound together with a perfectly seasoned blend of panko breadcrumbs, Dijon mustard, and scallions, these crab cakes are a seafood lover's dream. The accompanying whole grain mustard remoulade offers a tangy, creamy kick with notes of capers, pickles, and a hint of cayenne, elevating each bite to gourmet status. Perfect as an appetizer or main course, this recipe is ideal for dinner parties, celebrations, or a luxurious weeknight treat. Ready in just over 30 minutes, these crab cakes are easy to prepare yet impressively flavorful, ensuring compliments from every guest.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 oz Lump crab meat
• 1 cup Panko breadcrumbs
• 0.25 cup Mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 large Egg
• 1 tbsp Lemon juice (freshly squeezed)
• 2 Scallions (thinly sliced)
• 2 tbsp Parsley (chopped)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 3 tbsp Vegetable oil (for frying)
• 0.5 cup Mayonnaise (for remoulade)
• 2 tbsp Whole grain mustard
• 1 tbsp Capers (chopped)
• 1 tbsp Pickles (finely chopped)
• 1 tsp Lemon juice (for remoulade)
• 0.25 tsp Cayenne pepper

Directions

Step 1

In a large bowl, gently pick through the lump crab meat to remove any shell pieces, being careful not to break up the meat.

Step 2

In a separate bowl, whisk together the panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, lemon juice, scallions, parsley, salt, and black pepper until well combined.

Step 3

Add the crab meat to the mixture and gently fold until evenly coated. Be careful not to overmix as this can break apart the crab pieces.

Step 4

Using your hands, form the mixture into 8 evenly-sized patties and place them on a parchment-lined baking sheet. Chill the patties in the refrigerator for at least 30 minutes to help them firm up.

Step 5

While the crab cakes chill, prepare the remoulade sauce. In a small bowl, mix together the mayonnaise, whole grain mustard, capers, pickles, lemon juice, and cayenne pepper. Cover and refrigerate until ready to serve.

Step 6

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the crab cakes to the pan, making sure not to overcrowd them.

Step 7

Cook the crab cakes for 3–4 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.

Step 8

Serve the crab cakes hot with a dollop of whole grain mustard remoulade on the side or drizzled on top. Garnish with additional parsley or lemon wedges, if desired.

Nutrition Facts

Serving size	(917.8g)

Amount per serving	% Daily Value*
Calories	2358.0

Total Fat 192.2g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 557.9mg	0%
Sodium 666153.0mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 3.8g	0%
Total Sugars 6.8g
Protein 96.0g	0%

Vitamin D 53.8IU	0%
Calcium 436.1mg	0%
Iron 9.8mg	0%
Potassium 1953.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.6%

Protein: 16.3%

Carbs: 10.1%