Crab Cakes with Remoulade Sauce

Crab Cakes with Remoulade Sauce by

Sweet Memories


Shopping List

For the crab cakes:
  • 8 oz fresh crab meat, jumbo lump
  • 2 tablespoons mayonnaise
  • 1 tablespoons minced red bell pepper
  • 2 tablespoons finely chopped fresh italian parsley
  • 1 1⁄2 tablespoons chopped scallions (green & white)
  • 1⁄2 - 1 teaspoons fresh lemon juice
  • Approx. 1⁄2 of beaten egg
  • 1⁄4 tablespoon french’s dijon mustard
  • Good pinch of McCormick’s Old Bay seasoning
  • Pinches of kosher salt & fresh ground McCormick black pepper
  • 1⁄4 cup panko bread crumbs
  • 1 1⁄2 tablespoons unsalted butter
For the remoulade sauce:
  • 1⁄2 cup mayonnaise
  • Sriracha hot sauce
  • Frank’s Red Hot sauce



Crab Cakes:
  1. Stir together mayonnaise, parsley, lemon
  2. juice, dijon mustard, Old Bay seasoning, egg, salt & pepper, onion and red bell pepper.
  3. Add panko bread crumbs and crab and gently fold into the mixture.
  4. Divide into 6 cakes, then refrigerate for 30 minutes to firm their shape.
  5. Melt butter in a non-stick skillet. Cook approx. 4 minutes on the first side over medium-high heat. Turn and cook other side for approx. 2 minutes.
Remoulade Sauce: In a small bowl, mix 1⁄2 cup mayonnaise, a couple shakes of Sriracha hot sauce, and Frank’s Red Hot sauce, then give it a taste. Add additional sauce until you reach your preferred flavor balance. Serve on the side or put a dollop on each crab cake.