Enjoy crunchy, golden crab cakes Recipe with tangy remoulade sauce. Our recipe provides perfectly seasoned crab cakes and flavorful homemade remoulade for the perfect appetizer or main course.
These lump crab cakes, with a Louisiana-type remoulade sauce, are full of tender crab meat and little filler. Made with buttery Ritz crackers and just the right spice mix, these lump crab cakes are served with a rich and tangy remoulade sauce that is sure to impress dinner guests.
But, though it may have its place on many a fancy seafood menu, it’s actually quite straightforward to make at home. Most restaurants go a bit overboard with the cracker or bread crumb additive to extend their product and save money, which often means gummy texture-and that’s no good. The secret to a truly great crab cake is in using just enough binder to hold it together and in proper seasoning to complement, not overpower, the sweetness of the crab.
Can You Freeze Crab Cakes with Remoulade Sauce?
Yes, you can freeze crab cakes with remoulade sauce, but for better results, separate them and store them in separate containers.
How to Freeze Crab Cakes:
Preparation: Form the crab cakes and place them on a baking sheet lined with parchment paper.
Freezing: Individually freeze the crab cakes by freezing them with space around each cake so they do not stick together. Take them out and place them into an airtight container or freezer bag once frozen solid.
Storage: Freeze up to 3 months.
Freezer Instructions for Remoulade Sauce:
Prep: Place the remoulade sauce in a freezer-safe container or freezer bag.
Freeze: Freeze up to 2 months
Thaw: Allow the sauce to thaw overnight in the refrigerator before using.
Why This Health Puls Crab Cakes Recipe Works
Opt for either lump or jumbo lump crab meat, with jumbo lump being the top choice. Sourced from two large muscles, it boasts a bright white color and a sweet, succulent flavor. However, it is also the most costly.
Surprisingly Simple to Make! Crab cakes, those entrées that seem so elusive to make and so tempting only in high-end restaurants during boardwalk summers, are actually quite simple to make at home. All it takes are three easy steps and only 15 minutes of hands-on prep to have these tasty bites all set.
Sweet and deliciously savory, I really enjoy enhancing the natural sweetness of lump crab meat with bold, aromatic seasonings that still allow the flavors in this delicate seafood to shine. The end result? Crab cakes that are still moist and tender on the inside of the cake but crisp and golden on the outside.
Quick and Efficient Cooking: The cooking time involved in pan-frying crab cakes usually takes just a couple of minutes per side. For a little added ease to the situation, make sure to use a hot cast-iron skillet in trying to achieve perfection.h homemade remoulade sauce, the crab cakes are simply one you will need to make for your next event.
Key Crab Cake Ingredients
Here is what you will need to make the most delicious crab cakes at home:
Fresh Lump Crab: Fresh, locally caught crab is always preferred. Be sure to carefully pick through the meat to remove any shell fragments before cooking.
Crab Cake Binders: In order for your crab cakes to hold together, you’ll need egg, breadcrumbs, and mayonnaise. These are used to keep the structure held together to not have your crab cakes start falling apart during cooking.
Herbs and Spices: One simply can’t go wrong with really good crab cakes that are seasoned with a healthy dose of Old Bay. Other flavourings that I like to use are dry mustard and chopped parsley, for a pop of freshness.
Lemon: Lemon juice and zest just work well in adding brightness and a tang to cut through the richness of the shellfish, elevating all the flavors.
Aromatics: I’m going to boost the flavor by putting in Dijon mustard, Worcestershire sauce, and a splash of hot sauce. Those really give the crab cakes the aromatic depth and a kick.
How to Make Pan-Fried Crab Cakes
There are three secrets to great crab cakes: seasoning the meat, chilling the patties well, and pan-frying until golden. Here’s a simple way to get it right:
Step 1: Make the crab cake mixture
In a large bowl, start by whisking together egg, mayo, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and spices until smooth. In a separate bowl, gently fold in the lump crab, breadcrumbs, and fresh parsley until the crab is just coated. It will start to hold its shape; if it is still too wet, add a little more breadcrumbs.
Step 2: Shape and Chill
Using your hands or a ring mold, shape the mixture into 6-7 crab cakes, pressing the ingredients to hold together. Place the shaped crab cakes on a sheet pan and refrigerate for at least 30 minutes to an hour. This step is very important in keeping the crab cakes perfectly pan-fried, since it will help them stick together in their shape as they cook.
Step 3: Sear in a Cast Iron Skillet
In your skillet, heat a neutral oil until hot; add your crab cakes, two at a time, being careful not to overcrowd the pan. Cook 2-3 minutes until golden brown and a little crisp, then flip and cook the other side. I do highly advise placing a splatter screen over your pan to minimize mess!
The Perfect Crab Cake Sauce Recipe!
While the crab cakes are chilling is a good time to make this creamy sauce. It comes together in 5 minutes or less!
While northern crab enthusiasts swear by classic tartar sauce, I love the tangy, zippy, slightly spicy kick of a remoulade. This classic French sauce is commonly served with Louisiana-style crab cakes. It’s loaded with punchy ingredients-many of which you already used to make the crab cakes.
Meanwhile, quickly whisk together the mayonnaise, minced garlic, freshly chopped chives, Dijon mustard, lemon juice and zest, Worcestershire sauce, horseradish, cayenne, and smoked paprika. Taste it-if you want a little more kick, add a bit more cayenne. If it’s a tad too rich, add a squeeze more lemon juice.
FAQs for Crab Cakes Recipe
1. What type of crab meat to use for the crab cakes?
Lump or jumbo lump crab meat is great for a rich texture and flavor, but you can use claw meat if you’re on a budget.
2. Is canned crab meat okay to use?
Yes, you can use the canned variety of crab meat for convenience, but make sure you drain and then pick out the shells before using them.
3. How do I stop my crab cakes from falling apart?
Use a binder like breadcrumbs or crushed crackers, and be sure to chill the mixture before making and cooking the cakes. A light hand in the actual shaping helps, too.
4. Can I make crab cakes ahead of time?
You can make the mixture and shape the cakes ahead of time. Refrigerate for up to 24 hours before cooking or freeze until ready.
5. How do I cook the crab cakes?
Pan-fry the crab cakes until they are golden brown, about 4-5 minutes on each side. If baking, bake at 375°F for 15-20 minutes, or until cooked through.
6. What can I serve crab cakes with?
Crab cakes are good with remoulade sauce, tartar sauce, or even just a squeeze of lemon. They are good with a side salad, coleslaw, or roasted vegetables.
7. How can I ensure that crab cakes are flavorful?
Season the crab mixture with liberal amounts of salt, pepper, and other herbs and spices. Add in a pinch of Old Bay seasoning or some fresh herbs to bring about the taste.
8. How do I avoid overcooking crab cakes?
Cook the crab cakes at medium heat, quickly. The outsides should be golden brown while the insides are heated through, but not dry.
Crab Cakes Recipe
Equipment
- 1/3 Ring Mould
- 1 stainless steel mixing bowl
- 1 oxo good grip 9 inch wishk
- measuring spoons
- 1 quarter sheet baking pan and rack
Ingredients
Remoulade Sauce
- 2/3 Mayo
- 2 cloves minced garlic
- 2 tsp chopped chives
- 1 Tbsp Dijon
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 11/2 tsp horseradish
- 1 Pinch cayenne (adjust for heat)
- 3/4 tsp smoked paprika
- 1/4 tbsp kosher salt
Instructions
- On a sheet pan or plate, empty your lump crab and pick through making sure there are no shells that were left behind.
- In a large bowl, add 1 large egg, 1 Tbsp Mayo, 1 Tsp Dijon mustard, 1/2 tsp dry mustard, 1 1/2 tsp old bay, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp lemon juice, 1 tsp lemon zest, and 1/4 tsp kosher salt. Whisk all the ingredients together in the bowl until they are fully incorporated.
- Add all the crab into wet ingredients, add in the parsley and ⅓ cup breadcrumbs. Using a silicone spatula, gently fold crab into the sauce until it is fully and evenly coated. Take a small amount into your hand and press together. If it still crumbles add a little more breadcrumb.
- Using ring mold to form crab cakes, you can also use a measuring cup, or just your hand. The amount will make 6 large or 8 medium sized crab cakes. If using a ring mold place it onto a sheet pan, then spoon in the crab pressing it down and into all the sides as you fill it. Repeat with remaining crab mix.
- Place the formed crab cakes in the refrigerator for 30 minutes to an hour; this is the most needed step, or it will fall apart when you are trying to cook it.
- While crab cakes are chilling in the fridge, prepare remoulade sauce. In a medium bowl, add: 2/3 Mayo, 2 cloves minced garlic, 2 tsp chopped chives, 1 Tbsp Dijon, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp lemon zest, 1 1/2 tsp horseradish, Pinch cayenne, 3/4 tsp smoked paprika, 1/4 tsp kosher salt. Whisk together until sauce is fully incorporated. Taste and adjust if needed. When I make it, I often add a bit more cayenne for some heat or some additional lemon juice, to taste. Refrigerate until ready to use.
- In a large cast iron skillet heat over medium heat, enough oil to cover bottom of skillet. If you have a thermometer, you want the oil to be at 350°F. Once the oil is hot carefully add 2 crab cakes spaced apart (you can add more but do not crowd pan). Let the crab cake cook, first side for 2-3 minutes or until golden brown. Flip crab cake carefully with a spatula. If this is burning, the oil is too hot. Cook other side another 2-3 min, remove from oil and place on a rack, or on a plate of paper towels to absorb oil. Repeat with remaining crab cakes.
- Best served warm. Serve with remoulade sauce on bottom and crab cake placed on top, or dollop the remoulade on top of each crab cake. Enjoy!
Notes
Nutrition Facts
- Amount Per ServingCalories150
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 2g 10%
- Sodium 150mg 7%
- Total Carbohydrate
10g
4%
- Dietary Fiber 1g 4%
- Sugars 3g
- Protein 15g 30%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
