Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper.
Very nice meaty crab cakes. Refrigerating them does help them to stay together.
Loved them! I had some leftover lump crabmeat and wanted to try a crab cake. I only had 4 oz. so I made little appetizer sized cakes. They were delicious! I can't wait to make a full recipe. I had to make a few changes as this what I had on hand: no capers, scallions instead of green onions, Gulden's mustard instead of Dijon.
Excellent crab cakes and remoulade! This definitely beats my old 'go to' crab cake recipe. The cakes have a very nice light consistency and the remoulade has just the right amount of spice.
We really love the flavor of this dish but each time I've made it I've had issues with the crab cake falling apart. Next time I'll try refrigerating per one of the reviewers and see if that helps...if they hold together I would definitely move the rating up to 4 or 5 stars
The crab cakes were not too bready. Both the crab cakes and the remoulade; delicious.
Very good! Love crab cakes & majority of all seafood. I am from MD so I have really high expectations of crab cakes, with that being said, these are very tasty & easy to make:)
This is the first recipe I have ever felt compelled to review - these really are the best crab cakes I have ever made, and I've tried dozens of recipes. The remoulade was delicious, but the crab cakes were so good I almost didn't want to use it. I would like to say I made the recipe as written, but sadly, my cupboards were bare and I had literally less than a tablespoon of regular bread crumbs - no Panko in sight. I used crushed Wheat Thins...which was only a slightly better choice than Fiber One Cereal. In the end, though they were difficult to fry, the true flavor of the recipe still came through and I will definitely be keeping this recipe.
Excellent recipe....the veggie salad really added to the over all presentation and flavor! Will be my go to recipe for crab cakes from now on!
the best crab cakes ever. you can really taste the crab. they hold together fine, just refrigerate after putting together before frying.Remoulade sauce is very good. will make for company any time.
I didn't have any problems with the cakes holding together, and we really enjoyed this recipe. These were true, fresh tasting crab cakes (with more crab than filling). They were somewhat delicate and loose, but not unmanageable. The only issue I had with them was the cost of lump crab meat, which was very pricey at the time.
Easy and delicious! I used chopped red pepper and jalapeno in place of chopped green pepper - so good! And made my own remoulade with plain greek yogurt, sriracha, a little mayonnaise, parsley, mustard, capers and thes rest of the ingredients as above. Honestly better than anything I've had in a restaurant.
This is a seriously flawed recipe. The flavor is fine, the remoulade is delicious, but the crab cakes do not hold together. I followed instructions to the letter. In five years of using CL recipes, this is the first that simply disappoints. Would love it if it worked, but it doesn't, at least not for me.
The flavor is great! They would not hold together so I served the crab mixture over a bed of field greens with the remoulade. The whole recipe took about forty minutes when you include all the chopping, etc. The remoulade had a strong mustard taste so I will use 1 teaspoon next time. I used only 1/8 teaspoon of the ground red pepper.