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: 1 tablespoon olive oil, plus more for frying; 1/2 medium yellow onion, minced; 2 teaspoons seafood seasoning, such as Old Bay; 1 garlic clove, minced; 1 pound jumbo lump crab meat; 3 tablespoons mayonnaise; 2 tablespoons minced fresh parsley; 2 teaspoons Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 slices bread, crusts removed, toasted and chopped into tiny pieces; 1 large egg, lightly beaten; Zest of 1 lemon; Mixed salad greens, for serving; Remoulade Sauce, recipe follows; 1/3 cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon capers, chopped; 1 tablespoon sweet pickle relish; 2 teaspoons Dijon mustard; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper

Servings: persons

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

1
Heat the olive oil in a medium skillet over medium heat.
2
Saute the onions until translucent and tender, 3 to 4 minutes.
3
Add the seafood seasoning and garlic and saute 1 minute longer.
4
Let cool completely.
5
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions.
6
Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note).
7
Transfer to a baking sheet and refrigerate for 30 minutes.
8
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
9
Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side.
10
Serve atop salad greens with a drizzle of Remoulade Sauce.
11
Cook's Note: These crab cakes are loose to maintain the crab flavor.
12
They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome!
13
You can also use a ring mold to pack them more tightly.
14
Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined.
15
Season with salt and pepper.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, plus more for frying, 1/2 medium yellow onion, minced, 2 teaspoons seafood seasoning, such as Old Bay, 1 garlic clove, minced, 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.

Crab Cakes with Remoulade Sauce

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