Photo: Randy Mayor; Styling: Cindy Barr
4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)

We keep fillers to a minimum with this fresh take on crab cakes. This lower-sodium, streamlined rémoulade (there are no gherkins, anchovies, or green olives) is best made one day ahead to allow flavors to marry.

How to Make It

Step 1

To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

Step 2

Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

Step 3

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

Step 4

To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

Ratings & Reviews

sepicer's Review

July 04, 2014
Made without the sauce. Still excellent!

KathrynNC's Review

September 29, 2013
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!

misscole20's Review

April 04, 2013
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!

oregongirlcooks's Review

January 17, 2013
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.

CAgirlinIA's Review

October 03, 2012
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!!

xspinteach45's Review

April 25, 2012
My family liked this dish very much! Like the other reviewer I used Creole seasoning and Dijon. Yummy!

miksmoma's Review

March 23, 2012
These were AWESOME! My 3 yr old LOVED them! The sauce is what makes the dish 5-star. I will be making these again!

bjane1's Review

December 28, 2011
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.

karalb's Review

July 13, 2011
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.

JimMarltonNJ's Review

June 24, 2011
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.