I would put this recipe up to any of the better restaurants crab cakes. We absolutely love them each and every time we eat them!
Crab Cakes with Remoulade
Comments and Reviews 1-7 of 7
carla1 Posted: 02/11/10
qhaslinger Posted: 01/11/09
This is a super easy, quick, and cheap (when using imitation crab) meal! I cut down the bread crumbs to 3/4 cup. For the remolade, in place of the mayo/milk i used 2 TB FF mayo and 1 TB FF plain yogurt the capers, red pepper, garlic, and a dash of old bay seasoning.
southernchef Posted: 02/12/10
This is an awesome recipe. I did not use pimentos I used red bell pepper instead. Everyone loved this meal!!!!!! This is definitely a make again.
Branch Posted: 03/08/11
I had to ask for my hand in marriage upon eating these crab cakes. OMG, are these crab cakes good!
Melf93 Posted: 01/17/09
I really love this recipe! It is quick and easy. I used two cans of lump crab meat and then added bread crumbs gradually until mixture reached desired consistency (didn't need a full cup). With a little Remoulade and a squeeze of lemon...delish!!!
drunkenpaddy Posted: 08/03/09
just made this one and it got raves. I used more crab and cut the breadcumbs a bit. For the sauce I whipped up a homemade mayo to use with the rest of the recipe as written. Plated on the bed of arugula and it looked and tasted great. Made a rice n beans side for it too. Definitely a keeper.
ghc630 Posted: 07/18/09
I gave it a low rating more because of the sauce than the crab cakes. That was a tartar sauce and you have no right to call it remoulaude sauce.