Crab cakes with remoulade dipping sauce
Remoulade Sauce

Crab Cakes with Remoulade Sauce

Makes 10-12 appetizer size cakes or 6 dinner size cakes

8 ounces crab meat –  Note – I use Boss© Handpicked Pasteurized Wild Caught Crab Meat


⅓ cup seasoned bread crumbs

2 large eggs, beaten

1/4 cup mayonnaise

1 tsp seasoned salt

2 tsp Worcestershire sauce

1 tsp dry mustard

¼ cup finely chopped celery

¼ cup finely chopped onions

2 T finely chopped parsley

1 T lemon juice

On a large plate, break crab lumps up into smaller pieces. In medium bowl, combine all ingredients except crab and bread crumbs. Mix well. Gently fold in crab meat and breadcrumbs.

In mixture looks too dry add a touch more mayo. If it looks too wet, add in a bit more bread crumbs. For appetizers sized crab cakes, form mixture into 1 inch patties. For dinner sized patties, form into 6 patties.

Heat 1 T vegetable oil in a saute pan until hot, over medium high heat. Saute crab cakes in oil 2 or 3 minutes on each side until nicely browned.

Serve with remoulade sauce and fresh lemon. Garnish with fresh parsley.

 For Remoulade Sauce

Remoulade Sauce, from “Emeril’s TV Dinners” cookbook. I guess I should say “BAM” and Emeril this is the best remoulade sauce I have EVER HAD!!

Great on crab cakes, salmon patties, crayfish (crawdads), as a dip for shrimp cocktail, and as a spread on a fish sandwich.

1 cup mayonnaise

2 T creole or whole grain mustard

2 T ketchup

½ cup finely chopped green onions (green part only)

2 T fresh finely chopped parsley leaves

2 T finely chopped celery

1 & 1/2 tsp finely chopped garlic

1 tsp sweet paprika

1 tsp hot sauce

Salt & Pepper to taste; I think it’s just fine without any additional S & P!

In mixing bowl, add all ingredients except salt and pepper.  Mix well.  Season with additional salt and pepper to taste.  Cover and chill at least 2 hours.

Best if used within 24 hours. ENJOY!

“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”  – Julia Child