Crab Cakes with Remoulade

  • carla1 Posted: 02/11/10
    Worthy of a Special Occasion

    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!

  • qhaslinger Posted: 01/11/09
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.

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