Crab Cakes with Remoulade Sauce

By Lucy Olschan January 24, 2015

Prep Time : 20 minutes
Cook Time : 20 minutes
Yield : 4 entree servings, 12 for appetizers
Allergens : dairy, gluten, shellfish

Ingredients

Lump Crab Meat - 1 lb
Large Egg - 1
Mayo - 2 1/2 table spoon
Dijon Mustard - 1 1/2 table spoon
Worcestershire Sauce - 1 tea spoon
Old Bay Seasoning - 1 tea spoon
Celery - about 1 stalk, finely diced
Fresh Parsley - 2 table spoons, finely chopped
Ritz Crackers - 1/2 cup, crushed
salt and pepper - to taste
For the Remoulade Sauce
Mayo - 1 cup
Ketchup - 1/3 cup
Dijon Mustard - 1 table spoons
Fresh Lemon Juice - 1 table spoons
Sweet Relish - 2 table spoons
salt and pepper - to taste
hot sauce - optional, if you like the heat 🙂

Instructions

Line a baking sheet with aluminum foil. Spray or brush with olive oil.

Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside. You might have to break up some large pieces of crab.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt and pepper. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the crushed crackers, celery and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash, it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Preheat the oven to 375 degrees F. Shape the mixture into about 1 1/2 inch cakes for appetizers. You can also shape them into large patties and serve as an entrée (I love a crab cake sandwich! Simply top a bun with remoulade or tartar sauce, lettuce, tomato and a crab cake). Place all on a baking sheet and bake for 8-10 minutes for mini crab cakes.

You can also pan fry crab cakes in a skillet over medium heat. Cook until dark golden brown on each side, about 4-5 minutes per side. Serve with lemon wedges on the side for squeezing over the cakes.

For the remoulade:

Mix all ingredients thoroughly, cover with plastic wrap and chill until serving.

Print

My favorite party food is something that wows, but is easy on the prep. When entertaining, I prefer to spend time with my guests other than slaving over the stove. This crab cake recipe is the perfect example. Although easy to make, crab cake recipes can easily go to rye when you go for one that is loaded with bread crumbs and other fillers. This recipe is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab, and lots of it. You add in just enough egg and crackers to bind the crabmeat together. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

Print Friendly

(No Ratings Yet)
Loading...