I may have just perfected the Crab Cake with its very own home Remoulade Sauce. What can be better than big chunks of lump crab meat mixed with very little filler accompanied with this luscious sauce??
For the crab cakes, start by pouring the heavy cream in a bowl. Add the inside part of the bread in tiny pieces. Allow to soak for a few minutes…the bread should soak up all of the cream and become a mushy-like consistency. I like using the bread, as opposed to bread crumbs, because I do not like the consistency of the breadcrumbs in the finished crab cake.
Add the remaining ingredients except for the egg and crab meat…mix well. Fold the crab meat in gently so as not to break it apart. If mixture feels good enough to form into patties, you can forgo adding the egg. If not, gently fold in the egg.
Line a baking sheet with parchment paper. Form cakes and place on pan…you should be able to get about 4 to 6 crab cakes from this recipe. Place crab cakes in freezer to chill and mold for about 15 minutes. It is very important to allow these to set up before frying.
Line a non-stick pan with the olive oil and heat to medium-high. I suggest frying them in batches (do not do what I did in the pic below…haha)…crowding the pan can cause the cakes to break apart. Allow each side to brown and try to only flip once. These are very delicate, so the less you touch them as they are frying, the better.
For the sauce, combine all ingredients in a bowl and whisk until combined. Chill in fridge as you are preparing the crab cakes.
Salt the crab cakes immediately after removing from pan. Serve with the remoulade sauce and ENJOY!