Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lump Crab Cakes with Remoulade Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 16 mini crab cakes (serves 8)

Description

Delicious lump crab cakes made with finely diced vegetables, creole seasoning, and crispy cracker crumbs, pan-fried to golden perfection and served with a tangy remoulade sauce. This recipe yields 16 mini crab cakes perfect for appetizers or a main dish, combining the sweetness of fresh crab with bold southern flavors.

Ingredients

Crab Cakes

  • 1 pound lump crab meat (picked through for shells)
  • 1/2 of a red bell pepper (finely diced)
  • 1 medium shallot (finely diced)
  • 1 rib celery (finely diced)
  • 1 egg (lightly beaten)
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1/2 cup Ritz cracker crumbs (or substitute saltines or plain panko bread crumbs)
  • 2 tablespoons minced fresh parsley (plus more for serving)
  • 1.5 teaspoons creole seasoning
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Remoulade Sauce

  • 1/3 cup mayonnaise
  • 1 tablespoon pickle relish
  • 1.5 tablespoons dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon creole seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon sweet paprika
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare Vegetables: Finely mince the red bell pepper, celery rib, and shallot. Sauté them in a little olive oil for 2-3 minutes until softened, then set them aside to cool completely.
  2. Mix Wet Ingredients: In a medium bowl, whisk together mayonnaise, lightly beaten egg, creole seasoning, dijon mustard, and Worcestershire sauce until well combined.
  3. Combine with Vegetables and Herbs: Once the sautéed vegetables have cooled, add them along with the fresh minced parsley to the wet mixture. Stir gently to combine.
  4. Add Crab and Crumbs: Gently fold in the picked-through lump crab meat and Ritz cracker crumbs, taking care not to break up the crab pieces. Mix until just combined.
  5. Form Crab Cakes: Using a measuring cup or scoop, portion the mixture into 16 evenly sized mini crab cakes. Place them on a tray and refrigerate for at least 30 minutes to help them firm up.
  6. Heat Pan and Cook: Heat a tablespoon each of butter and olive oil over medium heat in a cast iron or heavy-bottom skillet. Carefully place the crab cakes in the hot pan in batches.
  7. Fry Crab Cakes: Cook crab cakes for 4-5 minutes on each side until golden brown and cooked through. Use a fish spatula to gently flip to prevent breaking. Add more butter and olive oil as needed for the second batch. Serve warm.
  8. Prepare Remoulade Sauce: Whisk together all sauce ingredients — mayonnaise, pickle relish, dijon mustard, prepared horseradish, creole seasoning, garlic powder, hot sauce, sweet paprika, fresh lemon juice, salt, and pepper — in a small bowl. Refrigerate to meld the flavors and bring to room temperature before serving.

Notes

  • Be gentle when folding crab meat to keep the lumps intact for better texture.
  • Use a fish spatula for easier flipping to prevent crab cakes from breaking apart.
  • The remoulade sauce can be made a day ahead to enhance the flavors.
  • For a gluten-free version, substitute cracker crumbs with gluten-free breadcrumbs.
  • Chill the crab cakes before frying to help them hold together better during cooking.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://saraflavors.com/lump-crab-cakes-with-remoulade-sauce-recipe/