Crab Cakes with Remoulade
Loaded with a full pound of seafood, these homemade Crab Cakes with Remoulade are a step above those filler-loaded recipes. Try this baked crab cake recipe for a light dinner or as part of your Mardi Gras menu.
Servings 4 servings (1 cake each)
Calories 512kcal
Ingredients
For the remoulade:
- 1/2 cup mayonnaise
- 2 teaspoons dill relish
- 1 1/2 teaspoons Worcestershire sauce plus more, to taste
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Tabasco sauce optional, to taste
- Salt and freshly ground black pepper to taste
For the crab cakes:
- vegetable oil for greasing
- 2 tablespoon butter
- 1/2 large red bell pepper cut into 1/4-inch pieces (2 ounces, see note 1)
- 1/2 large green bell pepper cut into 1/4-inch pieces (2 ounces, see note 1)
- 1/2 cup mayonnaise
- Salt and freshly ground black pepper
- 1 egg
- 1 tablespoon whole grain mustard
- 1 pound crab meat picked through to remove any shells (see note 2)
- 1 bunch green onions sliced (white and green parts)
- fresh parsley minced, for garnish
- lemon wedges for serving
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Oil a rimmed baking sheet.
To make the remoulade:
- In a small bowl, whisk together mayonnaise, dill relish, Worcestershire sauce, lemon juice, Dijon mustard, tabasco, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cover and place in refrigerator to blend flavors, at least 30 minutes.
To make the crab cakes:
- In a small skillet over medium-high heat, melt butter. Add red and green bell peppers and saute until tender, about 5 minutes. Cool slightly.
- In a medium bowl, whisk together mayonnaise, egg, mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Fold in crab, cooled bell peppers, and green onions.
- Divide crab mixture into four parts and using your hands. Form each part into 1-inch thick patties and place on prepared baking sheet. Bake crab cakes until golden, about 15 to 20 minutes.
- Allow patties to rest on baking sheet 5 minutes before serving. Garnish with fresh parsley and serve with remoulade and lemon wedges.
Video
Notes
- Bell pepper: I love the flavor and color variation with a mix of red and green bell peppers, but you can use one full bell pepper of either color if you prefer.
- Crab meat: You might see “backfin” or “special” grade styles of crab meat available, but my top choice for crab cakes is “lump” meat. This is made with small, white pieces of sturdy crab meat and is idea for crab cakes, pasta recipes, and more.
- Yield: This recipe makes four generous quarter-pound crab cakes plus just over 1/2 cup remoulade (enough for 2 1/2 tablespoons per crab cake).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1cake with remoulade | Calories: 512kcal | Carbohydrates: 4g | Protein: 23g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1434mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 53mg | Calcium: 76mg | Iron: 1mg