Crab Cakes with Remoulade":

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Crab cakes are a savory seafood dish made primarily with lump crab meat, minimal filler (like breadcrumbs), and binding ingredients such as eggs and mayonnaise. They are usually formed into small patties and pan-fried, baked, or deep-fried until golden and crispy on the outside while remaining moist and tender inside. They are commonly associated with American coastal cuisine, especially in Maryland and the Chesapeake Bay area, where blue crab is a regional specialty.



🥣 What Is Remoulade?

Remoulade is a classic, creamy French condiment similar to tartar sauce, often flavored with mustard, capers, herbs, garlic, pickles, and sometimes hot sauce or paprika. It adds a zesty, tangy contrast that complements the rich flavor of the crab cakes.

There are different styles:

  • French remoulade: Usually pale and herb-forward.

  • Creole/Cajun remoulade: Typically reddish-orange, spicier, and includes ingredients like paprika and hot sauce.

🍽️ Key Ingredients

For the Crab Cakes:

  • Lump Crab Meat – the star of the dish; use fresh or high-quality canned.

  • Breadcrumbs or crushed crackers – helps bind the cakes without overpowering the crab.

  • Eggs – for binding.

  • Mayonnaise – adds moisture and richness.

  • Dijon mustard or Old Bay seasoning – for flavor.

  • Green onions, parsley, or chives – fresh herbs for brightness.

  • Lemon juice or zest – adds freshness.

For the Remoulade Sauce:

  • Mayonnaise (base)

  • Dijon or Creole mustard

  • Pickles or capers (finely chopped)

  • Garlic

  • Lemon juice

  • Paprika or cayenne (for heat)

  • Hot sauce (optional)

  • Herbs like parsley or tarragon

👩‍🍳 How They’re Made – Basic Method

  1. Mix the crab cake ingredients gently to avoid breaking the crab meat.

  2. Form into patties, typically 2–3 inches wide.

  3. Chill the patties for 30 minutes to help them hold their shape.

  4. Pan-fry or bake until golden brown and cooked through (usually 3–4 minutes per side).

  5. Serve warm with a spoonful or side of remoulade.

🍋 Serving Suggestions

Crab cakes with remoulade are often served as:

  • An appetizer with a small salad or microgreens.

  • A main dish with roasted vegetables, mashed potatoes, or corn on the cob.

  • In a crab cake sandwich with lettuce, tomato, and remoulade on a toasted bun.

Optional garnishes:

  • Lemon wedges

  • Fresh herbs (parsley or chives)

  • Paprika or Old Bay sprinkled over the top

🥗 Variations

  • Southern-Style Crab Cakes: May include Cajun spices and served with spicy Creole remoulade.

  • Mini Crab Cakes: Bite-sized versions for party appetizers.

  • Baked Crab Cakes: A lighter option, less oil.

  • Gluten-Free Crab Cakes: Made with almond flour or gluten-free breadcrumbs.

✅ Health Benefits

  • High in protein and omega-3 fatty acids from the crab meat.

  • Lower in carbs compared to breaded or deep-fried dishes.

  • Can be made gluten-free or dairy-free with small substitutions.

🌍 Cultural and Culinary Significance

  • A staple in Maryland and Gulf Coast cuisine.

  • Often featured in seafood restaurants and holiday menus.

  • Associated with coastal American cooking and summer seafood feasts.

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