Crab Cakes With Spicy Rémoulade Recipe

Name: Crab Cakes With Spicy Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes:; 2 tablespoons finely chopped fresh chives; 1 tablespoon chopped fresh flat-leaf parsley; 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand); 1/2 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground red pepper; 1 large egg; 1/3 cup panko (Japanese breadcrumbs); 1 pound lump crabmeat, drained and shell pieces removed; 1 tablespoon olive oil, divided; Remoulade:; 1/4 cup canola-based mayonnaise; 1 tablespoon chopped shallots; 1 1/2 tablespoons capers, drained and chopped; 2 teaspoons Creole mustard; 1 teaspoon fresh lemon juice; 1/4 teaspoon ground red pepper; 1/8 teaspoon kosher salt

Servings: persons

Crab cakes:
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided
Remoulade:
1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

1
To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2
Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4
To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

244

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 20 ingredients. The key ingredients include: Crab cakes:, 2 tablespoons finely chopped fresh chives, 1 tablespoon chopped fresh flat-leaf parsley, 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand), and more.

Yes, Crab Cakes With Spicy Rémoulade 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 Spicy Rémoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions