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
Yum!! This is a must-try! 🙂
Linda, thanks for your kind comments! The crab cakes are amazing and the remoulade sauce is all of that and more! I even dip vegetables in the leftover over remoulade sauce for a decadent treat!
Oh Yum! We love crab cakes! This is definitely going on my “must try” list!
Hi Leanne thanks for the comment and welcome! Crab cakes are yummy I would agree! Let me know how you like them and don’t forget to make Emeril’s Remoulade Sauce!
Hi,have not tried crab cakes before but the sauce would compliment the crayfish too. I am pinning to make when we can catch again!
Amanda, I agree the sauce would definitely compliment crayfish, I will be adding that to my recipe suggestion. Thanks for the idea!
This looks and sounds delicious, Terry. I’m a huge crab fan so I just might have to give this a try! Thanks gf!
You will love it Brenda! It is really a foolproof recipe, which is right up my alley!
These look amazing! I have never tried Remoulade Sauce but it looks great I will have to make it!
Thanks, Liana for your comments! The sauce can be used for crayfish, shrimp, etc. I have one viewer that successfully made the crab cake recipe using salmon as well!
Pinned!! These look so delicious, and have been on my radar forEVER! Can’t wait to try 🙂
Sara, thanks for the comment! I hope your radar strikes some crab cakes with remoulade sauce for you real soon!! Remember, you can make them tiny for appetizers or burger sized; which makes them really versatile!