Crab Cakes with Remoulade Sauce Recipe

Name: Crab Cakes with Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 3 cloves garlic, minced; 2 sprigs fresh rosemary; 1 tablespoon sweet paprika; 2 tablespoons peanut oil; 3/4 cup brunoised red onion; 1/2 cup brunoised red bell pepper; 1/2 cup brunoised yellow bell pepper; 2 eggs, lightly beaten; 1 pound lump crab meat; 2 fresh jalapeno chiles, brunoised; 2 tablespoons minced fresh basil leaves; 2 tablespoons minced fresh parsley leaves; 1 tablespoon minced fresh tarragon leaves; 2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided; 2 teaspoons salt; 1/2 teaspoon fresh ground white pepper; 1/2 cup flour; 1/2 cup clarified butter; Remoulade sauce, recipe follows; 1 cup mayonnaise, recipe follows; 1 tablespoon capers, minced; 1 cornichon, minced; 1 or 2 anchovies, minced; 1 shallot, minced; 1 teaspoon minced fresh chives; 2 teaspoons minced fresh parsley leaves; Salt and freshly ground white pepper; 1 egg yolk*; 1/8 teaspoon salt

Servings: persons

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup brunoised red onion
1/2 cup brunoised red bell pepper
1/2 cup brunoised yellow bell pepper
2 eggs, lightly beaten
1 pound lump crab meat
2 fresh jalapeno chiles, brunoised
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1/2 cup flour
1/2 cup clarified butter
Remoulade sauce, recipe follows
1 cup mayonnaise, recipe follows
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper
1 egg yolk*
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil

1
In a saucepan, combine the heavy cream, garlic, rosemary, and paprika.
2
Reduce by half.
3
Allow to cool to room temperature.
4
In a saute pan, heat the peanut oil.
5
Sweat the onions and bell peppers until glossy.
6
Transfer to a plate and allow to cool to room temperature.
7
Preheat oven to 350 degrees F.
8
In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables.
9
Carefully mix until well blended.
10
Scale the mixture into 3-ounce portions.
11
Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness.
12
On a baking sheet, combine the remaining 1 cup of ground panko and flour.
13
Coat the crab cakes generously.
14
In a saute pan, heat 1/4 cup of clarified butter.
15
Pan fry 6 crab cakes at a time, until golden on 1 side.
16
Turn and transfer to preheated oven and bake for 2 minutes.
17
Repeat the process with the remaining butter and crab cakes.
18
Serve with Remoulade Sauce.
19
In a bowl, combine all the ingredients until well blended.
20
Taste and adjust seasoning with salt and pepper.
21
Keep refrigerated until needed.
22
In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice.
23
Slowly add the oil, whisking all the while until emulsified.
24
Keep refrigerated until needed.

1538

kcal

Calories

126

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 34 ingredients. The key ingredients include: 2 cups heavy cream, 3 cloves garlic, minced, 2 sprigs fresh rosemary, 1 tablespoon sweet paprika, and more.

Yes, Crab Cakes with Remoulade Sauce 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 Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions