Menu Enter a recipe name, ingredient, keyword...

Crab Cakes with Spicy Remoulade Sauce


Google Ads
Rate this recipe 4.5/5 (40 Votes)


  • Crab Cakes:
  • 1/2 lb jumbo lump crab meat, pick it over but leave it in large chunks
  • 3 tbs finely chopped red pepper
  • 2 tbl finely chopped shallots
  • 2 tbl finely chopped flat leaf parsley
  • 1/4 mayonnaise
  • 1 egg
  • 1/4 tsp cayenne
  • Tabasco, several dashs (to taste)
  • 2 - 4 tbls bread crumbs (to bind the cakes)
  • Panko for coating the crab cakes
  • Canola oil for sauteing
  • Remoulade Sauce:
  • 1.5 c. mayonnaise
  • 3 tbls capers, drained & chopped
  • 3 tbls chopped cornichons
  • 1 tbl chopped chived
  • 1 tbl chopped chervil (can substitute flat leaf parsley if not available)
  • 1 tbl chopped tarragon
  • 1 tbl Dijon Mustard
  • Salt & Pepper to taste
  • 1 tsp Worcehtershire sauce
  • 3 - 4 dashes Tabasco sauce


Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

1) Combine red pepper, shallots & parsley in a bowl, season with salt & pepper & then add the crab being careful not to break up the large pieces
2) In a small bowl, combine the mayonnaise & egg, season with cayenne & Tabasco, Gently stir into crab & mix just to blend.
3) Stir in 2 tbls of bread crumbs & see if the cakes hold together (you just want the cakes to barely hold together). If necessary add additional bread crumbs. Form 4 cakes & coat with panko. Refrigerate until ready to fry.
4) Preheat oven to 350 F
5) Heat a large saute pan and add about 1/4" of oil. Add in crab cakes & cook over medium high heat until the cake are lightly golden, about 2 minutes. Turn the cakes over & cooks the other side.
6) Transfer to parchment lined baking sheet & bake for 10 minutes, until cooked through.

Remoulade sauce
Combine all the ingredients, season to taste with salt & pepper.
Refrigerate until ready to use, will keep in refrigerator for up to 3 days.


You'll also love

Review this recipe

Joe's Stone Crab Amazing Apple Crumb Pie Crab Tartlets