Crab Cakes with Remoulade
Crab meat bound with breadcrumbs, mayonnaise and mustard, shaped into cakes and pan-fried, served with a tangy remoulade.
Photograph credit: Carb cakes by Jon Sullivan · Public domain · Wikimedia Commons
Where This Goes Wrong
Check for shell.
Fold, do not stir.
Chill the cakes before frying.
Turn them once.
Making Crab Cakes with Remoulade
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Pick over the crab for shell and squeeze gently in a tea towel.
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Fold the crab with the breadcrumbs, 2 tbsp of mayonnaise, egg, mustard, seasoning and lemon juice. Shape into six cakes and chill for 20 minutes.
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Stir the 100 g of mayonnaise with the mustard, pickles, capers and hot sauce for the remoulade.
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Fry the cakes in the oil for 4 to 5 minutes a side until deep gold. Serve with the remoulade and lemon wedges.
What's Going On Here
The first sign it is right is the look of the mixture: mostly crab, with just enough binder to hold it, and not a paste. A good crab cake is almost all crab, and the binder is only there so it does not fall apart.
Pick through the crab meat for any bits of shell, and squeeze it gently in a tea towel to remove surplus liquid. Fold it with the breadcrumbs, mayonnaise, egg, mustard, Old Bay and lemon juice with a spoon, not your hands. Do not break up the crab. The lumps are what you are paying for.
Shape into six cakes and chill them for 20 minutes. They firm up and hold together much better in the pan. Fry in the oil for 4 to 5 minutes a side, until deep gold.
Stir the mayonnaise with the mustard, pickles, capers, lemon and hot sauce for the remoulade. Serve the cakes hot with a spoonful of it.
Storage and Reheating
Keeps in the fridge for 2 days. Reheat in a hot oven.
What to Serve Alongside
- Green salad
- Corn on the cob
- Lemon wedges
- Coleslaw
Common Questions About Crab Cakes with Remoulade
How long does Crab Cakes with Remoulade take to make?
25 minutes of preparation and 10 minutes of cooking, plus 20 minutes of chilling, so allow 55 minutes from start to finish. The recipe serves 6.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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