Crab Cakes With Remoulade Sauce Barefoot Contessa
Crab cakes are a classic dish loved by many. They are not only delicious but can also be very easy to make. One of the most popular ways to enjoy crab cakes is with remoulade sauce, a tangy and zesty sauce that perfectly complements the crab meat. In this article, we will walk you through an amazing recipe for crab cakes with remoulade sauce by Barefoot Contessa.
Ingredients
For the crab cakes, you will need:
- 1 pound of lump crabmeat, picked over for shells
- 1/2 cup of panko breadcrumbs
- 1/4 cup of chopped scallions (white and green parts)
- 1/4 cup of chopped fresh flat-leaf parsley
- 1/4 cup of mayonnaise
- 1 large egg, beaten
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of Old Bay seasoning
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 cup of peanut oil
For the remoulade sauce, you will need:
- 1/2 cup of good mayonnaise
- 2 tablespoons of capers, drained
- 2 tablespoons of cornichons or sour gherkins, chopped
- 1 tablespoon of whole-grain mustard
- 1 tablespoon of fresh squeezed lemon juice
- 1/4 teaspoon of Worcestershire sauce
- Pinch of cayenne pepper
Instructions
Now that you have all your ingredients, it's time to start cooking:
- In a large bowl, combine the crabmeat, breadcrumbs, scallions, parsley, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently mix them together, being careful not to break up the crabmeat too much.
- Using your hands, form the mixture into 8 cakes, about 2 1/2 inches wide by 3/4 inch thick.
- In a large skillet, heat the peanut oil over medium heat until hot. Add the crab cakes and fry them for 4 to 5 minutes on each side, until they are golden brown and crispy. Be careful not to overcrowd the pan. Cook them in batches if necessary.
- While the crab cakes are cooking, make the remoulade sauce. In a small bowl, whisk together the mayonnaise, capers, cornichons, mustard, lemon juice, Worcestershire sauce, and cayenne pepper until smooth.
- Once the crab cakes are ready, transfer them to a paper towel-lined plate to drain off any excess oil.
- Serve the crab cakes warm with a dollop of remoulade sauce on top.
Enjoy your delicious crab cakes with remoulade sauce!
Conclusion
Crab cakes with remoulade sauce are a perfect dish for any occasion. You can enjoy them as an appetizer or as a main course. This recipe by Barefoot Contessa is not only easy to make but also incredibly delicious. The tangy and zesty remoulade sauce perfectly complements the crab meat and adds an extra layer of flavor to the dish. We hope you give this recipe a try and enjoy the amazing flavors of crab cakes with remoulade sauce.