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Crispy, perfectly spiced deviled crab cakes with tangy remoulade - a flavorful, soul-satisfying meal.

Tender lump crab meat gets a zesty kick from Dijon mustard, Worcestershire, and a hint of hot sauce. These pan-fried cakes are perfectly crispy on the outside, moist and flavorful inside, making them an ideal appetizer or main course for a special occasion.
Serving size: 2 cakes

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Crispy, perfectly spiced deviled crab cakes with tangy remoulade - a flavorful, soul-satisfying meal.
This southern dish is perfect for dinner. With 775.6 calories and 30.870000000000005g of protein per serving, it's a nutritious choice for your meal plan.
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay seasoning, chopped parsley, salt, and pepper until smooth. This forms your flavorful binding mixture.
Gently fold the panko breadcrumbs into the wet mixture. Add the lump crab meat and use a spatula to fold it in with extreme care. The goal is to coat the crab meat without breaking up the precious lumps.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 1 hour. This crucial step allows the breadcrumbs to hydrate and helps the cakes bind together, preventing them from falling apart during cooking.
Remove the chilled mixture from the refrigerator. Scoop out about 1/2 cup of the mixture and gently form it into a patty about 1-inch thick. Repeat with the remaining mixture to create 8 equal-sized cakes. Place them on a baking sheet lined with parchment paper.
Heat the butter and olive oil in a large non-stick skillet over medium-high heat. Once the butter is melted and begins to foam, carefully place 4 crab cakes in the pan, ensuring they are not overcrowded.
Pan-fry the crab cakes for 4-5 minutes per side, until they are a deep golden brown and crispy. Use a thin spatula to flip them gently. Transfer the cooked cakes to a wire rack to drain any excess oil. Repeat with the remaining 4 cakes.
Serve the deviled crab cakes immediately while hot and crisp. Garnish with extra parsley and serve with lemon wedges and a side of remoulade or tartar sauce.
In a medium bowl, whisk together the mayonnaise, creole mustard, lemon juice, Worcestershire sauce, and hot sauce. Stir in the finely chopped celery, green onions, fresh parsley, and minced garlic. Season with paprika, cayenne pepper, salt, and black pepper, and whisk again until smooth and well combined. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Prepare the Vegetables (10 minutes)
Combine the Salad Base (2 minutes)
Dress and Serve (3 minutes)