Crab cakes paired with a tangy remoulade sauce are a classic seafood delight that balances sweet, delicate crab meat with a zesty, creamy kick. This recipe shows you how to make moist, flavorful crab cakes complemented perfectly by a vibrant remoulade, elevating a simple dish into an impressive appetizer or main course.
Ingredients
- For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh parsley
- 1/2 cup panko breadcrumbs, plus extra for coating
- 2 tbsp finely diced celery
- 2 tbsp finely diced red bell pepper
- 2 tbsp unsalted butter, for frying
- For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tbsp Creole or Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped capers
- 1 tbsp chopped cornichons or dill pickles
- 1 tsp hot sauce (such as Tabasco)
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1 small garlic clove, minced
- 2 tbsp finely chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, chopped parsley, celery, red bell pepper, and panko breadcrumbs. Mix carefully to avoid breaking up the crab lumps too much.
- Form the Crab Cakes: Shape the mixture into 8 equal patties, about 3 inches in diameter and 3/4 inch thick. Lightly coat each patty with additional panko breadcrumbs to create a crispy crust when cooked.
- Chill the Patties: Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This helps them firm up and hold together during cooking.
- Make the Remoulade Sauce: While the crab cakes chill, whisk together mayonnaise, mustard, lemon juice, capers, cornichons, hot sauce, smoked paprika, Worcestershire sauce, garlic, and parsley in a bowl. Season with salt and pepper to taste. Cover and refrigerate until serving.
- Cook the Crab Cakes: Heat butter in a large non-stick skillet over medium heat. Once hot, add the crab cakes (in batches if needed) and cook for 3-4 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan to maintain a crisp crust.
- Drain and Serve: Transfer cooked crab cakes to a paper towel-lined plate to drain excess butter. Serve warm with a generous dollop of remoulade sauce on the side or drizzled on top.
Tips
- Picking Crab Meat: Use lump crab meat for the best texture and flavor. Avoid canned or imitation crab, as they lack the delicate sweetness and texture needed for quality crab cakes.
- Binding Ingredients: Be careful not to overmix the crab cake mixture; too much handling breaks up the lumps. Also, start with less mayonnaise and egg if your crab is very moist, adding more as needed to bind.
- Breadcrumb Options: Panko breadcrumbs provide a lighter, crispier crust than regular breadcrumbs. For a gluten-free option, try crushed gluten-free crackers or almond flour, but texture will vary.
- Make-Ahead: Crab cakes can be formed and refrigerated up to 24 hours before cooking. The remoulade sauce also keeps well in the fridge for 2-3 days, allowing you to prep ahead for entertaining.
Serving Suggestions
Crab cakes with remoulade sauce make a fantastic appetizer or main dish. Serve them atop a bed of mixed baby greens with lemon wedges for a light meal, or alongside classic Southern sides like coleslaw, corn on the cob, and hush puppies for a more substantial plate. They also pair beautifully with a crisp white wine such as Sauvignon Blanc or a refreshing pilsner beer.
Variations
For a spicy twist, add finely diced jalapeño or cayenne pepper to the crab cake mixture or remoulade. Swap out celery and bell pepper for green onions and fresh dill for a more herbaceous flavor. You can also bake the crab cakes at 375°F (190°C) for 12-15 minutes if you prefer a lighter, less oily version. For a Cajun flair, incorporate smoked sausage bits into the mixture or top with sliced avocado and a drizzle of spicy remoulade.
Storage and Reheating
Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes to maintain crispness. Avoid microwaving, as it tends to make the crust soggy. The remoulade sauce keeps well refrigerated for 2-3 days; stir before serving.
Frequently Asked Questions
Can I use canned crab meat for crab cakes?
While canned crab meat is convenient and budget-friendly, it is usually flakier and less sweet than lump crab meat, which is preferred for this recipe. Using lump crab ensures a better texture and flavor. If using canned, drain it well and handle gently to avoid a mushy mixture.
How do I prevent crab cakes from falling apart?
Key to holding crab cakes together is using a binder like egg and mayonnaise, chilling the formed cakes before cooking, and not overmixing the crab meat. Coating the cakes lightly with breadcrumbs before frying also helps create a crust that holds them intact.
What if I don’t have capers or cornichons for the remoulade?
Capers and cornichons add a briny tang to remoulade but can be substituted with finely chopped dill pickles or green olives. If none are available, increase the lemon juice slightly and add a touch of mustard to maintain balance.
Is remoulade sauce the same as tartar sauce?
Remoulade and tartar sauce are similar but not identical. Remoulade typically includes mustard, capers, pickles, and spices, giving it a more complex, tangy flavor profile, while tartar sauce is usually simpler, mainly mayonnaise with pickles and lemon.
Can I freeze crab cakes?
Yes, you can freeze uncooked crab cakes formed on a baking sheet in a single layer until firm, then transfer to a freezer bag. Freeze for up to 1 month. Cook from frozen, adding a few extra minutes to the cooking time. Cooked crab cakes freeze less well due to texture changes.
What’s the best oil or fat to cook crab cakes in?
Butter adds great flavor and browns nicely but can burn if overheated. A combination of butter and a neutral oil with a high smoke point (like canola or vegetable oil) works well to get a crispy crust without burning. Avoid olive oil, which has a lower smoke point and strong flavor.
By mastering this crab cake remoulade recipe, you’ll have a versatile, crowd-pleasing dish perfect for everything from casual lunches to elegant dinners. The balance of sweet crab and tangy sauce is timeless and sure to impress.
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