Crab Cakes With Remoulade

Ingredients

• 0.67 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon ketchup
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoon hot sauce
• 1 teaspoon paprika
• 1 clove garlic – finely grated
• 2 tablespoons scallion – finely minced
• 1 tablespoon parsley – finely chopped
• 1 pound crab meat, jumbo lump – picked over for shells
• 1 large egg – beaten
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1.5 teaspoons Old Bay seasoning
• 2 tablespoons parsley – finely chopped
• 0.75 cup saltine crackers – finely crushed
• 0.25 cup neutral oil – for pan-frying
• 2 tablespoons unsalted butter – for pan-frying
• lemon wedges – for serving
• parsley – chopped (for garnish)

Instructions

1. Make the remoulade: In a bowl, whisk the mayonnaise, Creole mustard, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, paprika, garlic, scallion, and parsley until smooth. Cover and refrigerate while you prepare the crab cakes, at least 30 minutes to let the flavors meld.
2. Make the binder: In a large bowl, whisk the egg, mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning until homogeneous.
3. Add the crab meat and parsley; fold gently to keep the lumps intact. Sprinkle the saltine crackers over the top and fold just until the mixture holds together without being wet.
4. Shape the cakes: With damp hands, form 8 patties about 2.5–3 inches wide and 0.5 inch thick. Arrange on a parchment-lined sheet, cover, and refrigerate 20–30 minutes to set.
5. Pan-fry: Heat the neutral oil and unsalted butter together in a large skillet over medium heat until shimmering. Add the crab cakes in a single layer without crowding and cook until deep golden brown, 3–4 minutes per side. Transfer to a rack or paper towels; cook remaining cakes the same way.
6. Serve: Spoon the remoulade alongside, add lemon wedges (for serving), and sprinkle with parsley (for garnish). Serve immediately.