Crab Cakes with Remoulade Sauce

Crab cakes with Remoulade

Crab cakes are famous along the Atlantic seaboard and Maryland is especially famous for theirs. I’ve had some wonderful ones in Virginia have even bought some locally that were frozen and turned out pretty well! But they are so easy to make, that it’s almost a shame not to make them yourself!

This is one of the simplest recipes for making them and what is so wonderful about it is that you probably have everything (except the crab, of course) on hand already. So pick up the crab meat and you’re good to go.

These are quite rich in flavor and pretty good size, too. Two will be a good serving as an entrée or 1 as an appetizer course –and  trés élègante, the size of a quarter with a dab of sauce and a chive or two as an hors d’oeuvre…. Yes, I’ll be delighted to attend your next party if you are serving these!

Keep the Remoulade Sauce recipe in your “sauces” file … it’s great with cold salmon, and works wonders for a tuna or egg salad. Try it for your dressing in a pasta salad, too. It’s really versatile and you don’t need a lot to hold everything together.


Crab Cakes

  • 10 oz. fresh lump crab meat*
  • 1-1/2 c fresh sourdough bread crumbs, divided
  • 1/4 c chopped green onions
  • 1/2 c mayonnaise, divided
  • 1 egg white, lightly beaten
  • 2 Tbsp. coarse grain or spicy brown mustard, divided
  • 3/4 tsp. hot pepper sauce, divided
  • 2 tsp. olive oil
  • Lemon wedges
  • Parsley or flowered kale for garnish, optional

Preheat oven to 200. Pick out and discard any shell or cartilage from crab meat.
*I always get an extra ounce or two “just in case” and to nibble on while I’m making these!

Combine crab meat, 3/4 cup  of the bread crumbs and the green onions in a medium bowl. Add 1/4 cup mayonnaise, egg white, 1 Tbsp. mustard and 1/2 tsp. hot pepper sauce. Mix well (you can do this with a spoon, fork or your hands but don’t break up the crab too much). Using a 1/4 cup crab mixture per cake, shape into 8 cakes, approximate 1/2” thick. Roll crab cakes lightly in remaining breadcrumbs until each is well coated (you will use it all up).

Heat a large non-stick griddle or skillet and add 1 tsp. oil. Add 4 crab cakes and cook until golden brown on each side, about 4 to 5 minutes per side. Remove from skillet to serving platter and keep warm in the oven. Repeat with remaining 1 tsp. oil and 4 cakes.

While the crab cakes are cooking, prepare the Remoulade sauce.

Combine the remaining mayonnaise, mustard and hot pepper sauce in a small serving bowl and mix well. Serve alongside the crab cakes or place a small dollop on top of each one. Finish platter with lemon slices and optional parsley or flowered kale.

Note: You can make the Remoulade sauce early and refrigerate it. Bring it out when you put the first crab cakes on to cook so some of the chill comes out of it. Stir again before serving.

Serves 4 as an entrée or 8 as an appetizer. Make them the size of quarters for hors d’oeuvres but they will cook faster.

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