Yield
4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)

These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.

How to Make It

Step 1

To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Step 2

Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

Step 3

To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

Ratings & Reviews

Branch's Review

qhaslinger
March 08, 2011
I had to ask for my hand in marriage upon eating these crab cakes. OMG, are these crab cakes good!

southernchef's Review

Melf93
February 12, 2010
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.

carla1's Review

drunkenpaddy
February 11, 2010
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!

drunkenpaddy's Review

Branch
August 03, 2009
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's Review

ghc630
July 18, 2009
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.

Melf93's Review

southernchef
January 17, 2009
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!!!

qhaslinger's Review

carla1
January 11, 2009
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.