Crab Cakes with homemade remoulade sauce are loaded with crab meat and light on the filler. They are fried until crispy and served with a side of homemade remoulade sauce.
Crab Cakes with homemade remoulade sauce make me glad I eat seafood. I had crab cakes for the first time about 15 years ago. I never knew how good they were. The crab cakes were so good the I took the one leftover crab cake home with me and ate it cold for breakfast the next morning. This recipe comes pretty darn close to the one I ate cold for breakfast.
What is Remoulade Sauce for Crab Cakes with Homemade Remoulade Sauce
Make the Remoulade Sauce:
I think of remoulade sauce as “jazzed up” tarter sauce. It is a mayonnaise-based cold sauce for seafood and crab cakes. Extra flavor is added to the base of mayonnaise and sweet pickle relish. It has mustard (usually 2 or 3 kinds), Worcestershire, old bay, chopped capers, and catchup. If you like a little heat, add some cayenne pepper.
To make the sauce put the mayonnaise in a bowl, add all of the rest of the ingredients, and mix well. That’s it. Let the sauce chill in the fridge while you make the crab cakes.
Let’s Get Cooking and Make the Crab cakes with Homemade Remoulade sauce.
Before you start, though, you will need to pick through a pound of lump crab meat to make sure there aren’t any shells. Be gentle, though, as you want crab meat, not crab mush in the crab cakes. Now you are ready to cook.
Add all the rest of the ingredients into a medium-size bowl and mix well. Once the rest of the ingredients are combined, gently fold in the crab meat. Simple, right? Next up, cook and enjoy.
Fry, Server, and Enjoy the Crab Cakes with Homemade Remoulade Sauce:
Now is the time to decide if you want mini appetizers or large crab cakes. This recipe makes about 20 mini appetizers or 6 large cakes. To make the crab cakes, use a cookie scoop and put them on a plate. Cover and chill them for about an hour before you fry them. They can be fried immediately, but they hold together better if they are chilled first.
Fry a few at a time in a little bit of oil in a non-stick pan. Serve with lemon wedges and a parsley garnish.
For a crispier crab cake, roll the chilled cakes in panko bread crumbs before frying. Flatten them a little bit before frying.
Serve the crab cakes with homemade remoulade sauce on top or the side of the crab cakes.
Homemade Remoulade Sauce
- ⅓ cup mayonnaise(38g)
- 1 tsp whole grain mustard
- 2 tsp dijon mustard
- 1 tsp catsup
- 1 tbsp lemon juice
- 1 tbsp chopped capers
- 1 tbsp sweet pickle relish
- ½ tsp Worcestershire sauce
- ¼ tsp Old Bay
- salt and pepper to taste
- 1 lb lump crab meat. (453g)
- ¾ cup crushed ritz crackers (60g)
- 1 large lightly beaten egg
- ½ cup mayonnaise(113g)
- 1 tsp Worchestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp fresh flat-leaf parsley
- salt and pepper to taste
- oil for pan-frying
Make the remoulade
- Put the mayonnaise in a medium-size bowl.
- Add all of the rest of the remoulade ingredients and mix well. Set aside
Make the Crab Cakes:
- Carefully pick through the crab meat and remove any shell fragments. Set aside.
- In a large bowl, add the crackers, egg, mayonnaise, mustard, Worcestershire, Old Bay, and parsley. Mix together.
- Gently fold in the crab meat and lightly season with salt and pepper.
- With a 2 tbsp scoop shape the mixture into 20 mini crab cakes and refrigerate for at least an hour.
- Add oil to a non-stick skillet. When the oil is hot and shimmering, add the crabcakes to the skillet. Cook until golden brown on both sides. 2-3 minutes per side.
- Serve with lemon slices and a dab of remoulade on top or on the side. Garnish with a little chopped parsley.