Crab Cakes with Spicy Rémoulade

  • carolfitz Posted: 05/02/10
    Worthy of a Special Occasion

    Excellent. Made crab cakes to recipe except shook a bit of panko on each side and then sprayed the patties with olive oil rather than cooking in oil. For the remoulade, subbed whole grain mustard. Sauce had a great assertive combo of textures & flavors -- hard to imagine it would have been better with Zatarain's. Served the crab cakes as appetizer, one per person with some field greens & a couple of those tiny, leafy celery stalks from the center of the heads. Very attractive presentation. Recommend this.

  • stacylynn Posted: 05/06/10
    Worthy of a Special Occasion

    This was wonderful, if a trifle expensive. Didn't have the creole mustard or shallots, but used Old Bay and scallions for a terrific remoulade. Both my kids liked this & had to fight with Dad for the last one. Be sure to turn gently, although if well browned it wasn't a problem. Served with a honey-lime slaw & broccoli.

  • smith3576 Posted: 08/31/10
    Worthy of a Special Occasion

    We made these without the remoulade so this is just based on the crab cakes themselves (although I think they should be able to hold up without a sauce it they are really good). Made exactly as directed and didn't have any problem with them holding together. it only made 7 though (I measured out the 1/3 cup - guess I packed it too tightly). My husband liked them (even though he doesn't normally like crab cakes) but I thought they were really bland. I don't think I would do this recipe again, but if I did I would definitely add some more seasoning.

  • emrick14 Posted: 09/08/10
    Worthy of a Special Occasion

    I agree that the crab cakes didn't stay together very well I wish i had read the reviews first to get tips to keep them together. If i had been able to keep their shape, i would have given it 5 stars. DELICIOUS! I was craving crab cakes and this was just as good as any crab cakes i ever had in a restaurant. I will say I have tried these with dijon mustard only and that was good but this time i read you can sub dijon and then a dash of Worcestershire and a dash of tabasco. The remoulade was so tasty and tangy my husband loved it and recommended it for a fish sandwich in the future.

  • StacyYC Posted: 06/08/10
    Worthy of a Special Occasion

    Too keep costs down, I used claw crab meat and they were still quite good. I had a hard time keeping them together as well - maybe if you put the cakes in the fridge for a while before cooking they might hold together better? And I am in Maryland so I used Old Bay instead of ground red pepper!

  • Laurie18 Posted: 04/25/10
    Worthy of a Special Occasion

    I loved these but I couldn't find the creole mustard so substuted brown mustard.

  • CherylT Posted: 04/27/10
    Worthy of a Special Occasion

    We liked this recipe. Unfortunately, the crab I used didn't have much texture. I'll use a chunkier type next time. We really liked the sauce. It made the crab all that much better. I didn't have creole mustard so I sprinkled some Old Bay seasoning in the mix.

  • lacook Posted: 05/02/10
    Worthy of a Special Occasion

    we just finished eating this...we loved it (picky 7 year old twins included). very easy to make. i used green onions instead of chives - otherwise followed recipe exactly as written. served w/roasted asparagus and a tomato/cucumber salad. lovely spring/summer dish.

  • sedutta Posted: 05/03/10
    Worthy of a Special Occasion

    These were pretty good. I only gave it 3 stars because they took a little while and some of them fell apart in the pan while frying- maybe I needed mor breadcrumbs? The spice mix was great and the sauce was excellent. I subbed spicy brown mustard and added extra red pepper, but followed the recipe otherwise. Served with grilled asparagus and parmesan rice.

  • lizardstew Posted: 05/31/10
    Worthy of a Special Occasion

    Mmm mmmm good! These were so very good! I loved that the main ingredient in these crab cakes was actually crab! I put a little extra red pepper and mustard in the remoulade to spice it up a bit. Served with a green salad and a hunk of cheesy bread.

  • bschwarz Posted: 07/13/10
    Worthy of a Special Occasion

    This was a really yummy! It is approriate for entertaining. Followed the recipe exactly! Served peas with it. Made it twice in a week. Great mild favor. Used claw meat because it was cheaper.

  • DeeMonty Posted: 06/06/10
    Worthy of a Special Occasion

    The crab cakes were tasty, but I had to add more panko and egg to get them to hold together at all. I added some cayenne pepper and siracha to sauce and it was awesome! Without the added heat it wasn't spicy at all.

  • dorothyb Posted: 10/06/10
    Worthy of a Special Occasion

    These did have good flavor, but like others have said, they fell apart (and mine had been refrigerated for several hours). When I cooked the second batch a day later, I broiled them instead of cooking on the stovetop. I did not flip them, but rather watched them until they were heated through and brown on the top. Although they were still fragile, they did stay together much better this way, and I didn't need to use any extra oil.

  • TrilliumFox Posted: 04/26/10
    Worthy of a Special Occasion

    These are great crab cakes with almost no fillers. The remoulade is delicious and definitely packs a punch, but perfect. I served with a simple field greens and herb salad with grape tomatoes and shaved parmesan in a dijon vinaigrette. Would love to make again, barring price restrictions on the lump crab meat!

  • jgams88 Posted: 06/17/10
    Worthy of a Special Occasion

    Cooked this tonight- great taste. Followed the recipe to a t, though had to leave out the creole mustard (looks like no one else can find it anywhere, either!) and skimped on lemon juice because there was only half of one in my fridge. The cakes did start to crumble apart a bit once it came time to flip, but my advice is to 1) not get discouraged and 2) go ahead and carry out the flip and carefully reclump the cakes with your hand. So light, delicious, and flavorful. I served it with some really sweet, honey corn bread, because I was craving it! Would make again tomorrow if the crab wasn't so pricey...

  • JCharlotte80 Posted: 07/26/10
    Worthy of a Special Occasion

    Great recipe and wonderful side sauce.

  • silvercrone Posted: 09/05/10
    Worthy of a Special Occasion

    I love crab cakes & this recipe DOES cut the fat so you can have it more often. Another tip-bake 'em instead of frying & skip the mayo in the sauce by subbing with non fat greek yogurt. To make gluten free, use canned pumpkin instead of panko. If you use pumpkin no egg needed at all. Light & tasty! now, I'm hungry!

  • MJFrancis Posted: 02/27/11
    Worthy of a Special Occasion

    Taste is great, especially the sauce. However, my husband coined the name of this recipe as "Crab Cake Crumbles." No matter what I did, without re-inventing the recipe, the crab cakes fell apart --- very unappetizing. My guess is that those folks that make crab cakes with lots of filler know something about making crab cakes that stick together.

  • NCCookingMama Posted: 06/02/11
    Worthy of a Special Occasion

    These are delicious! The crabcakes are very simple to make and will stay together if packed tightly and handled carefully. I love the mostly crab recipe, and the sauce adds lots of flavor. I have also made these in appetizer size using a 2T coffee measure, and they turned out beautifully. Served them on a bed of mixed greens with the sauce - they were gobbled up in minutes! This recipe goes in my keeper file.

  • bebe209 Posted: 06/22/11
    Worthy of a Special Occasion

    These were FANTASTIC crab cakes!! Very delicious and like the recipe says, minimum fillers. Ingredients aren't too fancy and surprisingly very easy to make too. I used a combination of 8oz lump crab meat and 4 oz each of just shredded crab meat and leg meat. Still turned out very delicious. Next time I'll use all lump crab meat. I didn't have chives nor parsley so I substituted with scallions and they were great. Also, I packed the 1/3 cup just of crab meat mixture before frying and only came out to have 7 fully packed cakes. By packing the crab cakes and sort of cupping them just before cooking they kept together very well. Haven't decided if I like the bigger cakes or slightly smaller cakes next time. This is definitely a keeper! Remember to pack your cakes tightly together so they hold together while cooking.

  • JimMarltonNJ Posted: 06/24/11
    Worthy of a Special Occasion

    This has an excellent taste. Things I changed: I left out the capers, we don't like them. The Creole mustard, I made out of two teaspoons Dijon mustard and 1/2 teaspoon Creole seasoning, really how many types of mustard can you own?, I left out the salt. I used light mayonnaise, again how many types of one product should one own? The crab cakes fell apart, so I did not give it a better rating.

  • karalb Posted: 07/13/11
    Worthy of a Special Occasion

    This recipe was very good and had a lot of flavor. I substituted Old Bay for the Creole mustard per one of the reviews and was very pleased. I will make this again.

  • bjane1 Posted: 12/28/11
    Worthy of a Special Occasion

    Excellent crab flavor. Used 2 eggs because we had more than 1# of crab which may have helped hold the patties together. I thought the sauce was a bit salty and preferred the crab cakes without the sauce. A squeeze of fresh lemon might be the best condiment.

  • miksmoma Posted: 03/23/12
    Worthy of a Special Occasion

    These were AWESOME! My 3 yr old LOVED them! The sauce is what makes the dish 5-star. I will be making these again!

  • xspinteach45 Posted: 04/25/12
    Worthy of a Special Occasion

    My family liked this dish very much! Like the other reviewer I used Creole seasoning and Dijon. Yummy!

  • CAgirlinIA Posted: 10/03/12
    Worthy of a Special Occasion

    These have GREAT potential - love the sauce and the crab cake ingredients - but like the other reviewers they do not hold together well. After reading the reviews, I mixed it up and chilled it for the 30 minutes, then made them into cakes and chilled for another hour. But that didn't help. I think next time I'm going to use another egg as I definitely want to find a way to make them work!!

  • oregongirlcooks Posted: 01/17/13
    Worthy of a Special Occasion

    I have made this a few times and it is perfect!! The sauce is excellent and it rates 2 thumbs up with my children. I find that shaping them in balls and then pressing into patties after you place them in the pan helps hold them together a little more.

  • rachrn83 Posted: 04/09/13
    Worthy of a Special Occasion

    I've never made this recipe, but I have made simple crab cakes in the past, instead of using bread crumbs I used crackers, wheat ones and just crushed them. It kept the cakes from being too bready and heavy and that would probably solve the issue of them not holding together.

  • misscole20 Posted: 04/04/13
    Worthy of a Special Occasion

    Does anyone know the nutritional information for the crab cakes and for the sauce separately? I am tracking my calories and would like to be able to write them into my journal. Thanks!

  • KathrynNC Posted: 09/29/13
    Worthy of a Special Occasion

    We thought these were great for a quick simple crab cake and the remoulade deserves 5 stars! I did use old bay in place of red pepper and, because my grocery store did not offer creole mustard, whole grain country dijon mustard instead. I had no problems at all keeping the crab cakes together. Served with hericot verts (french green beans). I think it would be great with zucchini/squash, asparagus, etc. We will definitely make this again! From my experience making crab cakes frequently, here are some SUGGESTIONS to KEEP TOGETHER: Choose a crab meat other than lump (I prefer claw). After mixing all wet ingredients, add crab and mix well, put in the fridge, THEN gentle fold in panko immediately prior to cooking (I did use a bit more panko - maybe another Tablespoon or two). Do not over mix or over handle. Allow tops of each crab cake to be a "mound" when forming, then ever so gently slightly flatten after flipping. I did not have a single cake fall apart using the above method!

advertisement

More From Cooking Light