American Style Crab Cakes with Remoulade

American style crab cakes with remoulade is a classic dish that showcases the fresh and sweet flavor of crab meat paired with a tangy and creamy sauce. This delectable recipe is a staple in American cuisine, especially on the east coast, where crab dishes reign supreme. The combination of crispy, golden-brown crab cakes and the zesty remoulade sauce creates a flavorful symphony that is hard to resist. Perfect for an appetizer, main course, or brunch delight, these crab cakes will captivate your taste buds and leave you longing for more.

The Art of Crafting American Style Crab Cakes

Crafting American style crab cakes with remoulade requires quality ingredients and a careful balance of flavors. The primary ingredient, crab meat, should be fresh and either lump or backfin type, known for its sweetness and tenderness. To complement the crab meat's natural flavor, a binding mixture of mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and beaten eggs is used to hold the cakes together, while helping to enhance flavor.

Aromatic additions such as minced onions, bell peppers, and herbs like parsley or chives introduce layers of texture and taste. Breadcrumbs or crackers are often incorporated into the mixture to achieve the desired consistency without overpowering the crab as the star of the show.

Mastering the Remoulade Sauce

The remoulade sauce is pivotal in enhancing the enjoyment of American style crab cakes. Originating from France but adored worldwide, remoulade sauce imbues dishes with its tart, spicy, and creamy characteristics. Utilizing mayonnaise as the base, the sauce is enriched with ingredients like Dijon mustard, horseradish, capers, pickles, lemon juice, and hot sauce for a touch of heat. The culmination of these ingredients results in a condiment that beautifully complements the delicacy of crab cakes.

To prepare the remoulade, blend all ingredients until smooth and allow it time to chill. This chilling process marries the flavors, rendering a more integrated and delicious sauce when it’s ready to serve alongside the crab cakes.

Cooking Techniques and Serving Suggestions

American style crab cakes with remoulade are often pan-fried until golden brown, though baking is a healthier alternative that also achieves a splendid texture. To pan-fry, heat a small amount of oil or butter in a skillet over medium heat, adding the crab cakes to cook until crisp and golden on each side. It's essential to ensure the oil is not too hot to avoid burning while aiming for a delightful crisp exterior.

Serving the crab cakes is as versatile as the imagination allows. They make a luxurious starter, accompanied by greens like arugula or a simple garden salad. When featured as a main, they pair well with roasted vegetables or a side of seasoned fries. Don't forget a generous dollop of remoulade on the side or drizzled over the top to elevate each bite.

Guide Steps: Making American Style Crab Cakes with Remoulade

Gather your ingredients: Crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, breadcrumbs, minced onion, bell pepper, parsley, and lemon.
In a large bowl, combine crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay, egg, breadcrumbs, onion, bell pepper, and parsley.
Mix gently, ensuring the crab meat remains chunky for texture. Shape the mixture into patties and chill for at least an hour to firm up.
To make remoulade sauce, combine mayonnaise, Dijon mustard, horseradish, capers, pickles, lemon juice, and hot sauce. Mix until smooth and refrigerate.
Heat oil or butter in a skillet over medium heat. Cook the crab cakes for about 3-4 minutes on each side until golden brown, then transfer to a paper towel-lined plate.
Serve the crab cakes warm with a side of remoulade sauce and garnishments of your choice.