The Ultimate Crab Cakes with Remoulade Recipe

Name: The Ultimate Crab Cakes with Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds russet potatoes, cut into 1-inch cubes; 1 cup whole milk; 2 garlic cloves, smashed; 1/4 bunch fresh thyme sprigs; 2 bay leaves; 1/2 teaspoon whole black peppercorns; 1 pound fresh jumbo lump crabmeat; 2 teaspoons salt; 2 tablespoons unsalted butter; 1/2 bunch fresh chives, finely chopped; 3 cups bread crumbs; 5 tablespoons vegetable oil, for frying; Lemon slices, for garnish; Green salad, as accompaniment; Remoulade, recipe follows; 2 cups mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons cornichons or sour gherkins, minced; 3 tablespoons capers, minced; 1 garlic clove, minced; 2 tablespoons chopped parsley leaves; 1 tablespoon chopped tarragon leaves; 1 1/2 anchovies, minced; Several dashes hot pepper sauce

Servings: persons

2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce

1
Put potatoes in a large pot and cover with cold water.
2
Add salt and bring to the boil, uncovered.
3
Simmer for about 20 minutes until there is no resistance when a fork is inserted.
4
Drain the potatoes and make sure they are dry.
5
Mash them in a large bowl until all there are no lumps.
6
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat.
7
Do not let it boil.
8
Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly.
9
Add the chopped chives and season with salt and pepper.
10
Check crabmeat for pieces of shell.
11
Cover with cling-film and leave in the refrigerator until ready to use.
12
Remove and fold carefully into the potatoes.
13
Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
14
Roll them in bread crumbs and shake off excess.
15
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly.
16
Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
17
Remove from pan and serve on a large flat dish with Remoulade.
18
Garnish with slices of lemon and serve with a green salad.
19
Mix all the ingredients together in a bowl.
20
Refrigerate for 30 minutes before serving.

1372

kcal

Calories

117

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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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 2 pounds russet potatoes, cut into 1-inch cubes, 1 cup whole milk, 2 garlic cloves, smashed, 1/4 bunch fresh thyme sprigs, and more.

Yes, The Ultimate Crab Cakes with 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!

The Ultimate Crab Cakes with Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions