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  • Remoulade sauce: 1 C mayonnaise
  • 1/4 C catchup
  • 1/4 C minced parsley leaves
  • 1 T prepared white horseradish
  • 2 t white vinegar
  • 1 t grated lemon peel
  • 1 t hot pepper sauce
  • 1 16-oz container lump crabmeat
  • 1/2 small onion
  • 1 large celery stalk
  • 1/2 small red pepper
  • butter
  • 1 T flour
  • 1 t dry mustard
  • 1/2 t salt
  • 1/2 C milk
  • 1/2 C dried bread crumbs
  • 1 T lemon juice
  • parsley and lemon wedges for garnish


Servings 4


Step 1

Mix remoulade ingredients in small bowl; cover and refrigerate. Pick over crabmeat. Grate onion; mince celery and red pepper.
In 3-quart saucepan over medium heat, in 2 T hot butter, cook onion, celery, and red pepper until vegetables are tender, stirring occasionally. Stir in flour, mustard, and salt; cook 1 minutes, stirring frequently.
Gradually stir in milk; cook, stirring constantly, until mixture thickens. Remove saucepan from heat; stir in crabmeat, bread crumbs, and lemon juice.
Into a 12-inch skillet over medium heat, in 3 T hot butter, spoon 8 mounds of crab-cake mixture; press into cakes; cook until browned on both sides and heated through, about 10 minutes. Serve with Remoulade Sauce.

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