Crab Cakes with Lemon-Dill Remoulade
Crab cakes are a classic American dish that can be enjoyed as an appetizer or main course. This recipe for crab cakes with lemon-dill remoulade is simple to follow and results in delicious, golden-brown crab cakes that are packed with flavor. The key to making great crab cakes is to use fresh crab meat and to not overmix the ingredients. Overmixing will make the crab cakes tough. Once the crab cakes are formed, they should be cooked over medium heat until they are golden brown on both sides. Serve the crab cakes immediately with the lemon-dill remoulade.
Crab cakes have a long and storied history. The earliest known crab cakes were made by Native Americans in the Chesapeake Bay region. These crab cakes were made with fresh crab meat, cornmeal, and herbs. Over time, crab cakes became popular throughout the United States. Today, there are many different variations on the classic crab cake recipe. Some crab cakes are made with bread crumbs, while others are made with crackers or cornmeal. Some crab cakes are also flavored with Old Bay seasoning or other spices. No matter how they are made, crab cakes are a delicious and iconic American dish.
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
- 1 pound fresh crab meat
- 1/2 cup bread crumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
Instructions
- In a large bowl, combine all of the ingredients.
- Form the mixture into 8 crab cakes.
- Heat a large skillet over medium heat.
- Cook the crab cakes for 3-4 minutes per side, or until golden brown.
- Serve immediately with Lemon-Dill Remoulade.
Why It Works
- Using fresh crab meat gives the crab cakes a delicious, sweet flavor.
- Not overmixing the ingredients prevents the crab cakes from becoming tough.
- Cooking the crab cakes over medium heat ensures that they are cooked through without burning.
- The lemon-dill remoulade adds a bright and flavorful touch to the crab cakes.