Crab Cakes with Remoulade Sauce

Ingredients

• 1 lb lump crab meat
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 egg
• 2 tbsp fresh parsley
• ½ cup panko breadcrumbs
• ¼ cup vegetable oil
• 1 lemon (optional)
• ¾ cup mayonnaise (for remoulade)
• 2 tbsp Dijon mustard (for remoulade)
• 1 tbsp whole grain mustard (for remoulade)
• 1 tbsp capers
• 1 tbsp pickle relish
• 1 tbsp lemon juice (for remoulade)
• ½ tsp hot sauce (optional)
• ½ tsp smoked paprika
• ¼ tsp garlic powder

Steps

1. Prepare the remoulade sauce: In a small bowl, combine 0.75 cup mayonnaise, Dijon mustard, whole grain mustard, capers, pickle relish, 1 tbsp lemon juice, hot sauce (if using), smoked paprika, and garlic powder. Mix well and refrigerate until serving.
2. In a large bowl, gently flake the lump crab meat, removing any shell pieces. Be careful not to break up the lumps too much.
3. In a separate medium bowl, whisk together 0.5 cup mayonnaise, 1 tbsp Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Stir in the chopped fresh parsley.
4. Pour the wet mixture over the crab meat and gently fold to combine. Add 0.5 cup panko breadcrumbs and mix until just combined. Do not overmix.
5. Form the mixture into 8 patties, about 1-inch thick. Place them on a plate and refrigerate for at least 15 minutes to help them firm up.
6. Heat vegetable oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd it (cook in batches if necessary).
7. Cook for 3-5 minutes per side, or until golden brown and heated through. Remove from skillet and drain on a paper towel-lined plate.
8. Serve the hot crab cakes immediately with the chilled remoulade sauce and lemon wedges, if desired.