Food Fashion and Flow: Crab Cakes with Remoulade Sauce   

Thursday, August 16, 2012

Crab Cakes with Remoulade Sauce

Crab Cakes are so delicious and one of my favorite appetizers when I go out to dinner. They are a great appetizer or make a great meal on their own. I love to have a traditional cajun remoulade sauce with my Crab Cakes, but these are also heavenly with mango salsa.  You can enjoy these a s alight snack, serve with sweet potato fries or a refreshing salad. 

    Crab Cake Ingredients

1 lb lump crab bmeat, picked through and any bits of shell removed (try not to break up the lumps of crab meat as you pick through it)
1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
1/2 cup chopped shallots
1 teaspoon kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of sweet paprika
1/2 teaspoon freshly ground black pepper
1 tablespoon old bay seasoning
¼ cup chopped green onion
1 teaspoon lemon zest
I tablespoon lemon  juice
1/4 teaspoon Tabasco
2 Tbsp chopped fresh parsley
1 ½ cup bread crumbs


Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.

 Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper,  lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and approximately 1/2 cup bread crumbs (use more if needed). The mixture will be very wet. Using your  hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick.

 Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with 1/2 of the remaining breadcrumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

Heat Peanut oil in frying pan working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.

Remoulade Sauce


1 1/2 cups mayonnaise
4 tablespoons Creole mustard or grainy mustard
1/4 yellow onion, grated
1 celery stick finely chopped
1 rounded tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon paprika 

A handful fresh flat-leaf parsley, chopped 


 Bon Appetit!


Joyful said...

Wow! I can just about taste these from your photos ;-)

Teems said...

Right on time! I have been having crab cakes like once a week. I want to try them all! haha

Petite and Hungry said...

that looks so delicious!

GirlieBlogger@Beauty Fashion Blog Seattle said...

Love a good crab cake.
Mom Fitness Journal | Beauty and Fashion in Seattle | Cheap Makeup Reviews

Guru Uru said...

What stunning little cakes :D

Choc Chip Uru

Oluwaseun Sodunke said...

Hmm. Looks yummy and delicious. The first time I ate crab cakes was about 2 years ago. I didn't like it at all, it was too salty and different from what I expected. Your version looks good though. I should try crab cakes again! :)

Budget Chic said...

Wow, that looks, so, so, good! Thank you for sharing these recipes. I'm going to work that crab cake recipe next weekend!

Rose Canham said...

OMG, these look delicious I really want to try this now thanks for the idea :)

Rose xo

Anonymous said...

Crab cakes have been on my to-do list all summer. I'll get to them soon!

Kat said...

I always like seeing what you've got up your apron sleeve LV! Crab cakes are just divine and pretty much the main reason I'd love to travel to the Northeastern US. I use a similar recipe for crab cakes but I haven't tried with remoulade sauce - your version sounds fantastic. And cooking the crab cakes in peanut oil is another interesting idea. And YOUR PHOTOS!! Wow!

LA Lynn's said...

Whew... It's wayyyy too early for me to be looking at food! I's hungry NOW!!!!! Lol!

It looks great and I'm sure it tasted just as good as it looks!. I'm such a foodie but I don't experiment with recipes as often as I should! But your blog posts def inspire me to do do! Thanks for sharing!


Jackie said...

YUM!!!! This looks Delicious!!! Thanks for the recipe!

Jackie said...

YUM!!!! This looks Delicious!!! Thanks for the recipe!

Sandy at Ooh La Frou Frou said...

Oh, those look delicious!!! Thanks for sharing the recipe with us! That's a keeper! Hope you're enjoying the summer, sweets .. mine's been crazy busy because we moved and are renovating but stopped by to say hi to my blogging buds! xoSandy

SANDY M Illustration

#Chiffon said...

Scrolling through your blog, I said.. oooh fried chicken- but it was not chicken.. No ... it was my favorite food crabcakes, and what a sight for sore eyes..I have never attempted to make them myself. I can't wait to try your recipe!!!!

Marie Young said...

Geeez, this looks so good! To bad my doctor put me on a no fried food diet #pregnancywoes LOL

Mrs. Pancakes said...

Omg that looks sooooo

kt said...


Gabriela and Chris said...

Wow, I think the taste is so yummy!

galvalumegirl said...

I came across this recipe through Pinterest and plan to make them tomorrow. I noticed that in the directions it calls for tartar sauce but that's not listed in the ingredients. Also it says to mix the breadcrumbs in with the crab but then it calls for them to be used in the pan...what ratio goes where? Thank you-- I can't wait to make these! :)

LV said...

Thanks so much for checking out the recipe. The tartar sauce is an error and I made the correction on that. As a general rule of thumb, start with 1/2 a cup of breadcrumbs to help your mixture come together. Save the rest for coating the outside of the crab cakes. If your mixture is to wet to handle, add a tiny bit at a time to help it come together. I hope you enjoy them!

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