Crab Cakes With Jalapeno Remoulade Recipe

Name: Crab Cakes With Jalapeno Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb best-quality lump crabmeat (not pasteurized); 1 tablespoon butter; 1/2 small onion, finely chopped; 1/2 poblano chile, stemmed, seeded, and finely chopped; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon pure chile powder (like ancho, New Mexico or chipotle); 1/4 teaspoon ground black pepper; 1/4 teaspoon cayenne; 1 egg, lightly beaten; 1/4 cup mayonnaise; 1 teaspoon creole mustard (or whole-grain); 3 dashes louisiana hot sauce; 1 scallion, finely chopped (white and green parts); 2 tablespoons chopped Italian parsley; 1/2 lemon, juice of; 3/4 cup fresh breadcrumb; 2 tablespoons vegetable oil, plus more as needed; jalapeno, remoulade (recipe follows); Jalapeno Remoulade; 1 small jalapeno pepper, stemmed, seeded, and finely chopped; 1 bunch green onion, thinly sliced (white parts only); 1 cup mayonnaise; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons red wine vinegar; 1 lime, juice of

Servings: persons

1 lb best-quality lump crabmeat (not pasteurized)
1 tablespoon butter
1/2 small onion, finely chopped
1/2 poblano chile, stemmed, seeded, and finely chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pure chile powder (like ancho, New Mexico or chipotle)
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
1 egg, lightly beaten
1/4 cup mayonnaise
1 teaspoon creole mustard (or whole-grain)
3 dashes louisiana hot sauce
1 scallion, finely chopped (white and green parts)
2 tablespoons chopped Italian parsley
1/2 lemon, juice of
3/4 cup fresh breadcrumb
2 tablespoons vegetable oil, plus more as needed
jalapeno, remoulade (recipe follows)
Jalapeno Remoulade
1 small jalapeno pepper, stemmed, seeded, and finely chopped
1 bunch green onion, thinly sliced (white parts only)
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons red wine vinegar
1 lime, juice of

1
To Make Jalapeno Remoulade: (Note: Makes about 1 1/4 cups. For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.).
2
Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed.
3
To Make Crab Cakes: Place the crab meat in a large mixing bowl and carefully pick through for shells; set aside.
4
Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
5
Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
6
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.
7
When you are ready to cook the crab cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeno Remoulade.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 lb best-quality lump crabmeat (not pasteurized), 1 tablespoon butter, 1/2 small onion, finely chopped, 1/2 poblano chile, stemmed, seeded, and finely chopped, and more.

Yes, Crab Cakes With Jalapeno Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Jalapeno Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions