Go Back
–+ servings
Crab cakes, garnished with parsley, on parchment paper with a dollop of remoulade sauce on one.
Print Recipe
4.75 from 12 votes

Lump Crab Cakes with Remoulade Sauce

These lump crab cakes with Louisiana-style remoulade sauce are packed with succulent crab meat and made with little filler.
Prep Time15 minutes
Cook Time10 minutes
Chill time30 minutes
Total Time55 minutes
Course: Appetizer, Appetizers, Main, Main Course, Mains
Cuisine: American
Servings: 8
Calories: 232kcal
Author: Jessica

Equipment

Ingredients

Crab Cakes

  • 1 pound lump crab meat picked through for shells
  • ½ of a red bell pepper finely diced
  • 1 medium shallot finely diced
  • 1 rib celery
  • 1 egg lightly beaten
  • ¼ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dijon mustard
  • ½ 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
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Remoulade Sauce

  • ⅓ cup mayonnaise
  • 1 tablespoon pickle relish
  • 1.5 tablespoons dijon mustard
  • ½ teaspoon prepared horseradish
  • ½ teaspoon creole seasoning
  • ¼ teaspoon garlic powder
  • ½ teaspoon hot sauce
  • 1 teaspoon sweet paprika
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Instructions

Crab Cakes

  • Finely mince the red pepper, celery rib and shallot and sauté for 2-3 minutes in a little bit of olive oil. Set aside to cool completely.
  • In a medium bowl, whisk together mayo, egg, creole seasoning, mustard, and Worcestershire sauce.
  • When the vegetables are cooled, add them and the fresh parsley to the mixture.
  • Add the cracker crumbs and picked through crab meat to the bowl and carefully fold with a rubber or silicone spatula.
  • Use a measuring cup or a scoop to divide the crab mixture into 16 evenly sized mini crab cakes. Put them in the refrigerator to chill for at least 30 minutes.
  • When you're ready to cook, heat a tablespoon of butter and a tablespoon of olive oil over medium heat in a cast iron or heavy bottom skillet.
  • Fry the crab cakes on one side for 4-5 minutes until golden brown. Use a fish spatula to gently flip them and fry on the other side for another 4-5 minutes. Do this in 2 batches and add more butter and olive oil to the pan for the second batch if needed. Serve warm.

Remoulade Sauce

  • Whisk together all of the sauce ingredients in a small bowl. Make this ahead of time and refrigerate to give the flavors time to meld. Let it come to room temperature on the counter before serving with warm crab cakes.

Notes

Do not skip chilling the crab cake mixture. This helps them stay together during the cooking process.
This recipe serves 4 as a main course and 8 as an appetizer course.
The recipe for remoulade sauce makes approximately half a cup of sauce.

Nutrition

Calories: 232kcal | Carbohydrates: 6g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 707mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 1mg