Crab Cakes with Remoulade Sauce

By Joelene

Cook's Note: These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome! You can also use a ring mold to pack them more tightly.

Ingredients

• Remoulade Sauce:
• 1 tablespoon olive oil, plus more for frying
• 1/2 medium yellow onion, minced
• 2 teaspoons seafood seasoning, such as Old Bay
• 1 garlic clove, minced
• 1 pound jumbo lump crab meat
• 3 tablespoons mayonnaise
• 2 tablespoons minced fresh parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 slices bread, crusts removed, toasted and chopped into tiny pieces
• 1 large egg, lightly beaten
• Zest of 1 lemon
• Mixed salad greens, for serving
• 1/3 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon capers, chopped
• 1 tablespoon sweet pickle relish
• 2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.

Remoulade Sauce:
Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.