Crab Cakes with Spicy Rémoulade

Name: Crab Cakes with Spicy Rémoulade
Total time: 20 min
Yield: Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)
Ingredients: Crab cakes:; 1 pound jumbo lump crabmeat, shell pieces removed; 2 tablespoons finely chopped green bell pepper; 1 1/2 tablespoons canola mayonnaise; 1/4 teaspoon black pepper; 2 green onions, finely chopped; 1 large egg, lightly beaten; 1 cup panko, divided; 2 tablespoons canola oil, divided; Remoulade:; 1/4 cup canola mayonnaise; 2 teaspoons minced shallots; 1 teaspoon chopped fresh tarragon; 1 teaspoon chopped fresh parsley; 1 1/2 teaspoons Dijon mustard; 3/4 teaspoon capers, chopped; 3/4 teaspoon white wine vinegar; 1/4 teaspoon ground red pepper; Mixed Greens Salad

17 Reviews

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Hands-on Time

20 Mins

Total Time

20 Mins

Yield

Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)

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.

Ingredients

Crab cakes:
1 pound jumbo lump crabmeat, shell pieces removed
2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons canola mayonnaise
1/4 teaspoon black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 tablespoons canola oil, divided
Remoulade:
1/4 cup canola mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon ground red pepper
Mixed Greens Salad

How to Make It

Step 1

To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

Step 2

Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

Step 3

To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Also appeared in: Cooking Light, April, 2012

Ratings & Reviews

kmalechuk's Review

2014-08-27T17:17:05-04:00 leaavon

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.

margek's Review

2012-10-05T16:06:33-04:00 Olivia891207

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.

chefmurphy's Review

2012-06-02T12:34:22-04:00 yavrig

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.

jazzwood's Review

2012-03-27T11:20:05-04:00 dalexben

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.

Rand1204's Review

2013-04-03T16:03:53-04:00 rskehl

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.

steponme's Review

2013-08-25T13:55:25-04:00 ComalCook

The crab cakes were not too bready. Both the crab cakes and the remoulade; delicious.

dalexben's Review

2014-12-28T11:20:45-05:00 Kcarmella

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.

leighcorra's Review

2012-05-18T10:00:56-04:00 Morningglory29

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.

Olivia891207's Review

2013-06-13T20:20:44-04:00 EICrabb

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:)

leaavon's Review

2012-12-26T07:08:41-05:00 PrimeSuspect

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!

Crab Cakes with Spicy Rémoulade

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Ratings & Reviews

kmalechuk's Review

margek's Review

chefmurphy's Review

jazzwood's Review

Rand1204's Review

steponme's Review

dalexben's Review

leighcorra's Review

Olivia891207's Review

leaavon's Review

Crab Cakes with Spicy Rémoulade

Ingredients

Nutritional Information

How to Make It

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