Crab Cakes with Remoulade Sauce Revisited

recipe is a winner, when folks request I make the dish for them. Reciprocally, I feel the satisfaction of hearing a wave of compliments that these are the best crab cakes they have ever eaten. After getting the ladies in our family together including our little sister and mom, we had a few glasses of white wine and enjoyed these crab cakes. Our mother even requested this recipe so she could make them for our father.

The lightly seasoned, crunchy texture of celery and scallion, and panko- crusted crab cake paired with the spicy and tangy remoulade sauce make these crab cakes my go-to recipe. This time around, I upped the amount of chili both in the crab cake and remoulade by a 1/4 teaspoon to yield a more spicy cake.

Adapted from Emeril and

  • 2 tablespoons butter
  • 6 green onions, chopped
  • 1 (16 ounce) can canned crabmeat, drained
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons of parsley
  • 1 teaspoon mustard
  • 4 ounces buttery round crackers, crushed (Town or Ritz)
  • 3/4 teaspoon ground cayenne or chili
  • 1 dash Worcestershire
  • 2 cloves garlic
  • 1 stalk celery
  • salt to taste
  • ground black pepper to taste
  • 1 cup panko (Japanese bread crumbs)
  • 1/2 stick of butter
  • 2 egg whites

Heat 2 tablespoons butter in a skillet over high heat. Saute green onions, celery briefly until tender for five minutes; then add garlic for 2 minutes, then cool slightly.

Drain crabmeat until semi dry.

Combine crabmeat, sauteed green onions, egg, mayonnaise, garlic parsley, mustard, crushed crackers, cayenne pepper, salt and pepper. Form into 1/2 inch thick patties (they will cook evenly and thoroughly). Put in refridgerator for up to 6 hours to make the cooking process easier and the crabcake will bind. Dredge cakes panko crumbs, then egg whites, then coat the patties with panko bread crumbs again.

Heat butter in a skillet over medium high heat. Cook 3-4 cakes at a time for 4 minutes on each side until golden brown on each side. Drain briefly on paper towels, garnish with green onions and serve hot with tartar or remoulade sauce. Crabcakes can be baked for 10 minutes at 400 degrees.

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1/8 cup chili sauce
  • 1 tablespoons Creole mustard
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 medium scallions, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 tablespoons minced celery
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

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