Ingredients:

  • 1 lb (450 g) lump crabmeat, picked over for shells
  • 1/2 cup (60 g) plain breadcrumbs
  • 1/4 cup (60 g) mayonnaise
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, finely chopped
  • For the Remoulade Sauce:
  • 1/2 cup (120 g) mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, minced
  • 1 tbsp lemon juice
  • 1 tsp hot sauce, adjust to taste
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, gently combine crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, smoked paprika, parsley, salt, and pepper until just combined.
  2. Shape the crab mixture into cakes (about 1/2 cup each). Place on a baking sheet lined with parchment paper.
  3. Refrigerate the formed crabcakes for at least 20 minutes to firm up.
  4. In another bowl, whisk together mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, salt, and pepper until smooth.
  5. Heat a skillet over medium heat with a drizzle of oil. Fry the crabcakes for about 4-5 minutes per side, until golden brown and cooked through.
  6. Serve the crabcakes hot with a dollop of remoulade sauce on top and a sprinkle of fresh parsley.