Remoulade Covered Crab Cakes

I hope everyone had a nice weekend! We went to Chapel Hill for the football game (which thankfully UNC won) and met up with our parents, Michael's little sister (Carolyn) and my little brother (Dylan) who are both juniors. Michael's big sis, Marye Virginia, even flew in from Montana for the affair. Big time with lots of yummy tailgating food! Birthdays were a part of the celebration, so I must give a 'happy 21st birthday' shout-out to both Carolyn and Dylan!

Now to the post. . . This is our first attempt at crab cakes, believe it or not. We've made salmon cakes and shrimp cakes before b/c salmon/shrimp is usually a bit cheaper, but lucky for us crab was on mega sale at the Teeter. Michael really wanted to serve the cakes with some remoulade sauce, which was also a first for us. Everything turned out delicious! Of course, this isn't the most healthy recipe - you could use light mayo if you want to lighten it up. The remoulade recipe makes a lot of sauce, so you could half it and still have plenty. We used the leftover as a dipping sauce for pretty much every meal the next few nights though :)

I'd recommend making the sauce first so it can chill while you make the crab cakes. Of course, you can serve the cakes alone or with another sauce if you'd like. Recipes adapted from Food Network & We threw together some sesame-soy asparagus to go on the side - same preparation as our sesame green beans.

I promise we'll post pics of the new kitchen soon!

CRAB CAKES (makes 6 cakes)


  • 1 pound crab meat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon powdered mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup canola oil


  1. In a large bowl, mix together all ingredients, except for the flour and canola oil.
  2. Shape into patties and dust with flour.
  3. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with remoulade sauce.



  • 2 hard cooked egg yolks, sieved
  • 2 cloves garlic, crushed
  • 1 1/2 tbsp. mustard
  • 1 1/2 c. mayonnaise
  • 1 tbsp. Worcestershire
  • 1 tbsp. paprika
  • 1 1/2 tbsp. horseradish
  • Dash of Tabasco
  • 2 tbsp. vinegar
  • 1/4 c. finely chopped parsley
  • salt and pepper, to taste


  1. Mix all ingredients in a medium bowl and chill.


Heather said...

crab cakes are easily one of my favorite dinners! as a baltimorean, i just couldn't go too long without them! this remoulade looks yummy!

Erica said...

LOVE making crab cakes. Looks like they turned out well. And it also sounds like you had a great weekend of celebrating. Family time is the best :)

Cristian Borod said...

wonderfull photo!

Inspired by eRecipeCards said...

I just made my first batch of crab balls recently. I love horseradish, wish I had thought of that, but the good news, now it makes me want to make crab cakes soon

great post... Go Heels

grace said...

wowza--excellent browning of the crab cakes. those crisp bits would be the very best part for me!

Gloria Baker said...

Dears, for me this is heaven! I love crab and this look amazing!!!! lovely and yummy pictures, xxxgloria

♥peachkins♥ said...

fabulous recipe..

Mary Bergfeld said...

I've bookmarked your recipe because your cakes have so little breading in them. I know I'll like these. Kudos.

Juliana said...

This crabcake looks delicious with the sauce...such a great conbination!

Christo Gonzales said...

as usual you did a great job! Nice remoulade recipe!

Olga said...

haha Teeter :)
That's one beautiful crabcake!

Cherie said...

I have to admit, I've never met a crabcake I didn't like. Looks great!

lisaiscooking said...

Your crab cakes look great! And, I love a rich remoulade sauce every once in a while.

Daziano said...

Your crab cakes look fantastic!!!

Jackie at said...

I've been craving crab cakes lately. I usually serve them with tzaziki sauce as a dip but your remoulade sauce seems so much more flavorful

Kerstin said...

Yay for homemade crab cakes, they look great!

gastroanthropologist said...

I've never put crackers in my crab cakes, but I think I'll try that next time. Your remoulade sauce sounds delicious! So missing football season! We get some of the games through ESPN America, but most start so late on London time.

petite nyonya said...

Wow, those crab cakes look delish!

Velva said...

Yum! Crab cakes. This looks fabulous! Glad to hear tailgating was a great time!

The Cooking Photographer said...

This picture is really beautiful; Nice framing, soft light, beautiful food.

Now I really wish we could get good crab here.


Edda said...

So yummy and it makes me hungry. Nice photo!

Sylvia said...

Nice to that you had a wonderful time among your brothers and sisters

I love crab and love the recipe, sounds very tasty and delicious

Chef E said...

I must bust out the crab, and make some soon! I too love the sauce!

Erica said...

Hey Hey! I am training to run actually a 10 miler but my training plan pushes me beyond the 10 miles (actually up to 11). I am contemplating a half marathon in December though. We shall see!

Dewi said...

Lovely sauce for the crabcake.

Heather S-G said...

Wow, what a beautiful photo!! And a delicious meal...I love a good Remoulade! Delish :D

Sophie said...

The sauce sounds amazing! The crab cakes turned out great. I've never made cakes of any kind :P... that's got to change, I've so been craving sea food lately!

Sam Hoffer / My Carolina Kitchen said...

I love crab cakes and I love remoulade sauce. A great combo. Beautiful photo too. I've never used Ritz crackers in the crab cakes, but I bet it would give them a buttery taste.

The Duo Dishes said...

That was a good football game! So happy the Heels pulled it through, though now...well...oh well. :) Is it possible to freeze these and ship overnight? Love a good, lumpy crab cake!

Sophia said...

They look GLORIOUS! Crisp, and full of sweet crab...and that creamy remoulade! wow!

Teanna said...

That remoulade looks to die for! Gorgeous crab cakes - I LOVE crab cakes!

Sara said...

Looks fab. Ellie Krieger has a great crab cake recipe that is healthier, and then you can smother it in remoulade sauce and not feel so bad! I just bought some Phillips lump crab meat at Costco for a steal, so crab cakes are in my near future. Yum!

My Little Space said...

Welcome back, Chef! Love the crab cake & asparagus combo. Sounds terrific to me. Thanks for sharing!

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