Gulf Coast Crab Cakes with Country Remoulade Recipe

Name: Gulf Coast Crab Cakes with Country Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crabmeat, picked over for cartilage; 1/3 cup panko breadcrumbs; 2 tablespoons mayonnaise; 1 1/2 teaspoons Worcestershire sauce; 1/4 teaspoon Creole seasoning, or to taste; Dash of hot sauce; 1 large egg, lightly beaten; Zest of 1 lemon; Coarse salt and freshly ground black pepper; 1/4 cup canola oil, plus more if needed; Country Remoulade, for serving; Chopped chives, for garnish

Servings: persons

1 pound lump crabmeat, picked over for cartilage
1/3 cup panko breadcrumbs
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Creole seasoning, or to taste
Dash of hot sauce
1 large egg, lightly beaten
Zest of 1 lemon
Coarse salt and freshly ground black pepper
1/4 cup canola oil, plus more if needed
Country Remoulade, for serving
Chopped chives, for garnish

1
In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper.
2
(The mixture will be slightly wet.)
3
Form into cakes using 2 tablespoons or a small ice cream scoop.
4
Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
5
Line a baking sheet with paper towels and set near the cooktop.
6
Heat the canola oil in a large skillet over medium heat.
7
Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil.
8
Cook until the crab cakes are golden brown, about 2 minutes per side.
9
Remove from the skillet, and transfer to the prepared plate to drain.
10
Serve warm with a dollop of Country Remoulade and garnished with chives.

250

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 12 ingredients. The key ingredients include: 1 pound lump crabmeat, picked over for cartilage, 1/3 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 1/2 teaspoons Worcestershire sauce, and more.

Yes, Gulf Coast Crab Cakes with Country 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!

Gulf Coast Crab Cakes with Country Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions