Crab Cakes with Remoulade Sauce

Delicate and sweet lump crab meat mixed with herbs, scallions, garlic, lemon zest, seasoned with our On the Bay seafood seasoning and just enough fillers to bind the crab cakes, then cooked until golden brown.

Ingredients

For the crab cakes

1 pound of lump crab meat

2 eggs whisked

1 cup of panko (Japanese bread crumbs)

2 tablespoons of mayonnaise

1 tablespoon of Dijon mustard

1 tablespoon of fresh chopped parsley

2 chopped scallions

2 grated garlic cloves

zest of 1 lemon

1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning

1 teaspoon of ground black pepper

1/2 teaspoon of cayenne pepper (optional)

2 tablespoons of canola oil

1 pinch of kosher salt

Fresh lemons for serving, if desired

For the Remoulade

1/2 cup of mayonnaise

2 tablespoons of ketchup

2 tablespoons of chopped pickles (or pickle relish)

1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning

1/2 teaspoon of cayenne pepper (optional)

Directions

For the crab cakes:

Place the lump crab meat in a large bowl and pick through it to ensure there are no remnants of the shells. 

To the crab, add in 2 whisked eggs, 1 cup of panko (Japanese bread crumbs), 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard.

Next, add 1 tablespoon of fresh chopped parsley, 2 chopped scallions, 2 grated garlic cloves, and the zest of 1 lemon. 

Add 1 teaspoon of the seafood seasoning, 1 teaspoon of ground black pepper and 1/2 teaspoon of cayenne pepper (optional).

Gently fold all of the ingredients together.  Place in the refrigerator for 30 minutes.  Line a sheet pan with parchment paper that has been sprayed with oil.

Using a 1/3 measuring cup scoop out the crab mixture onto the parchment paper.  Gently form the mixture into crab cakes.  Chill for 15 minutes.

Heat 2 tablespoons of canola oil over medium heat.  Cook the crab cakes for 3-4 minutes then gently flip.  Cook 3-4 minutes more or until golden brown and cooked through.

Remove from the heat and sprinkle with a pinch of kosher salt. Serve with fresh lemons and remoulade if desired.

For the Remoulade 

In a bowl add 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of seafood seasoning, and 1/2 teaspoon of cayenne pepper. (optional)

Mix to combine and chill in the refrigerator until ready to serve.

Enjoy!

For step-by-step instructions with photos, check out the Crab Cake recipe on our food blog, Simply Sundays.

On the Bay

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