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Crab Cakes with Remoulade Sauce


Cook's Note: These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome! You can also use a ring mold to pack them more tightly.

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  • Remoulade Sauce:
  • 1 tablespoon olive oil, plus more for frying
  • 1/2 medium yellow onion, minced
  • 2 teaspoons seafood seasoning, such as Old Bay
  • 1 garlic clove, minced
  • 1 pound jumbo lump crab meat
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices bread, crusts removed, toasted and chopped into tiny pieces
  • 1 large egg, lightly beaten
  • Zest of 1 lemon
  • Mixed salad greens, for serving
  • 1/3 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon capers, chopped
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons Dijon mustard
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper



Step 1

Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.

Remoulade Sauce:
Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.


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