Ultimate Crab Cakes With A Simple Remoulade Sauce Recipes

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CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

These delicious crab cakes are formed with real lump crab meat along with crackers and seasonings for a hearty crab cake with great flavor and texture. Pair it with my homemade remoulade sauce and serve them up alongside your favorite side dishes!

Provided by Julie Maestre

Categories     Appetizer     Main Course

Time 28m

Number Of Ingredients 18

1 lb lump crab meat
10 saltine crackers
1 tsp old bay seasoning (or Cajun seasoning )
1/4 cup mayo
1/2 tbsp dijon mustard
1 egg
1/2 tbsp lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp lemon zest
1/2 cup mayo
1 tbsp lemon juice
1/2 onion
1 garlic clove
2 tsp dijon mustard
1 tsp paprika
1 tbsp sriracha sauce
2 tbsp capers
salt and pepper to taste

Steps:

  • Place the saltine crackers in a food processor and blend until fine crumbs.
  • In a large bowl, mix the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, old bay seasoning, dijon mustard, and saltine crackers. Mix well.
  • Fold in the crab meat gently and mix until well combined. Cover and refrigerate for one hour.
  • Tightly form the crab cakes and place them on a baking sheet. Refrigerate for 10-15 minutes.
  • Add some oil to a non-stick skillet and heat over medium-high heat. Fry the crab cakes for 3-4 minutes on each side.
  • To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the capers and blend until smooth. Season with salt and pepper and stir in the capers.
  • Enjoy the crab cakes with the remoulade sauce and fresh lemon.

Nutrition Facts : Calories 222 kcal, Carbohydrate 4 g, Protein 12 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 53 mg, Sodium 777 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

THE ULTIMATE CRAB CAKES WITH REMOULADE



The Ultimate Crab Cakes with Remoulade image

Provided by Tyler Florence

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 24

2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce

Steps:

  • Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
  • Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
  • While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
  • Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
  • Roll them in bread crumbs and shake off excess.
  • Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
  • Garnish with slices of lemon and serve with a green salad.
  • Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
  • Yield: 6 servings

ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE



Ultimate Crab Cakes With a Simple Remoulade Sauce image

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes

Provided by Sourgirlt

Categories     Crab

Time 35m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 16

1/2 lb lump crabmeat
1/2 cup small red pepper, finely chopped
1/2 cup red onion, finely chopped
2 tablespoons olive oil
1 -2 teaspoon Old Bay Seasoning
1 teaspoon hot pepper sauce
1/4 cup parsley
2 eggs
1 cup Italian seasoned breadcrumbs (add more to get a good texture and hold if needed)
salt and pepper (to season)
1/4 cup olive oil
2 tablespoons butter
1 tablespoon Dijon mustard
1 cup catsup
1 -2 tablespoon grated horseradish
mayonnaise

Steps:

  • Crab cakes:.
  • Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender.
  • Break up lump crab meat and check for shells and remove.
  • Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time.
  • Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown.
  • Remoulade sauce
  • Mix all ingredients together and chill until ready to serve.

Nutrition Facts : Calories 521.1, Fat 31.3, SaturatedFat 7.8, Cholesterol 164.3, Sodium 1574.4, Carbohydrate 40.5, Fiber 2.7, Sugar 17.7, Protein 21.8

BEST REMOULADE SAUCE FOR CRAB CAKES



Best Remoulade Sauce for Crab Cakes image

Looking for the best remoulade sauce recipe for crab cakes? Look no further! This recipe makes our favorite remoulade sauce that pairs perfectly with crab cakes. This sauce comes together in just 5 minutes.

Provided by DWELL by Michelle

Categories     Appetizer     Dips     Side Dish

Time 5m

Number Of Ingredients 8

1 cup mayonnaise
1 ½ Tbsp lemon juice
1 Tbsp Louisiana-style hot sauce
½ tsp garlic powder
1 ½ Tbsp dijon mustard
1 tsp Worcestershire sauce
1 tsp smoked paprika
salt and pepper (, to taste)

Steps:

  • In a small bowl, mix all the ingredients together until well-combined.
  • Cover the bowl and refrigerate until ready to use. The longer it sits, the more the flavors will combine (I recommend an hour).
  • Serve with freshly cooked crab cakes. ENJOY!

Nutrition Facts : Calories 45 kcal, ServingSize 1 serving

THE ULTIMATE CRAB CAKES



The Ultimate Crab Cakes image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
2 tablespoons freshly chopped chives

Steps:

  • Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
  • Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
  • To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
  • Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
  • Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

BAKED CRAB CAKES WITH REMOULADE



Baked Crab Cakes with Remoulade image

Baked crab cakes have all the flavor of fried cakes--but not the fat.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 20

1/4 sweet onion, peeled, quartered
2 cloves garlic, peeled
1 teaspoon salt-free Cajun seasoning
2 teaspoons smoked paprika
3/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup reduced-fat mayonnaise
1 teaspoon low-sodium soy sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon salt-free Cajun seasoning
1 cup finely chopped red bell pepper
1/4 cup finely chopped green onions (4 medium)
1 lb canned lump crabmeat, drained
1 1/4 cups Progresso™ panko crispy bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
  • Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
  • Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
  • Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes With Remoulade Sauce image

This uses homeade mayonnaise, part of it is used for the cakes, and to the rest of it, dill pickles and chopped capers are added to create a lovely mayonnaise sauce. Fry the cakes in cornstarch a little, if a crust is desired. Make sure all mayonnaise ingredients are very solidly at room temperature before beginning.

Provided by Tuck Burnette

Categories     Crab

Time 50m

Yield 3-6 serving(s)

Number Of Ingredients 23

2 large egg yolks
salt (at least 1/2 tsp)
white pepper
cayenne pepper
dry mustard
1 -2 teaspoon white vinegar
1 1/4 cups vegetable oil
1 tablespoon very hot tap water
1 large egg
1 teaspoon creole seasoning
1 teaspoon Dijon mustard
4 scallions, sliced, then chopped
2 teaspoons capers, rinsed, chopped finely
1 lb lump crab, picked for shell, and cartilidge
1 1/2 cups fresh white breadcrumbs (not tightly packed)
cornstarch, if desired
4 tablespoons butter, divided
vegetable oil
chopped capers
3 dill pickle spears, seeded, chopped finely
lemon juice, for the sauce
lemon wedge, to serve
seafood cocktail sauce, to serve, if desired

Steps:

  • Make the mayonnaise by putting the egg yolks, seasonings, and vinegar into a bowl. Whip until the salt dissolves. Add the oil, drop by drop, until the sauce begins to thicken, then begin adding in a slow, steady stream, stopping, to incorporate the oil fully. When all of the oil has been used, stir in the water, this will keep it smooth, an disallow it to separate, once it has been made. Measure 1/2 cup of it, and put it into a bowl where the cakes will get made. Set the remainder aside, at room temperature.
  • In the bowl with the measured mayonnaise, add the egg, creole seasoning, mustard, scallions, capers, and some chopped parsley, if desired. Taste, and correct for salt and pepper. Stir in the crab. Moisten, then add the breadcrumbs, and bring together loosely.
  • The cakes can be made any size desired, I usually form them from 1/4-1/3 cup fulls. They will hold together nicely. Heat a frying pan with half of the butter, and several tablespoons of vegetable oil. Fry in batches. Flip tenderly. Dust in a light coating of cornflour before cooking, if a crisp exterior is highly desired.
  • Place the finished cakes on a sheet pan, fitted with a jelly rack. Place them into a moderate oven to finish baking for about 6 minutes. In the meantime, make the sauce, add chopped capers, to taste, and the pickles, season with about a teaspoon of lemon juice, more if desired, taste, and correct for salt and pepper. Serve at once.

Nutrition Facts : Calories 1201.3, Fat 113.2, SaturatedFat 23.5, Cholesterol 314.8, Sodium 1109.7, Carbohydrate 15.6, Fiber 1.6, Sugar 2.1, Protein 32.8

CRAB CAKE REMOULADE



Crab Cake Remoulade image

My husband is a commercial fisherman, so I am able to do a lot of experimenting with crab. I have perfected my crab cake recipe but everyone said I needed to make a sauce to go with it... So this is what I came up with one day. He loves it!

Provided by Bernadette M.

Categories     Everyday Cooking     Special Collection Recipes     New

Time 10m

Yield 8

Number Of Ingredients 9

1 cup mayonnaise
¼ cup Asian chili sauce
3 tablespoons chopped fresh cilantro
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
3 stalks green onion, finely chopped
3 cloves garlic, minced
3 dashes hot sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Mix mayonnaise, chili sauce, cilantro, Dijon, lemon juice, green onion, garlic, hot sauce, salt, and pepper together in a bowl until well combined.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 3.5 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 571.1 mg, Sugar 0.5 g

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From lettucevegout.com


CLASSIC CRAB CAKES WITH REMOULADE SAUCE – KITCHEN BELLEICIOUS
2018-05-02 Directions: Gently combine the crab meat, celery and remaining 11 ingredients in a large bowl. Gently stir in the eggs until thoroughly combined and then add in the bread crumbs.
From kitchenbelleicious.com


THE BEST RéMOULADE SAUCE FOR CRAB CAKES AND MORE
2021-11-28 Faidley Crab Cakes…recipe here. The Rémoulade sauce for crab cakes is from the Chesapeake Bay Cookbook by John Shields. It’s a French mayonnaise sauce with capers, mustard, and herbs. Look at the splatters on Howard’s book. I may buy him the updated version for Christmas. Howard makes crab cakes using the chilled lump crab meat from Costco!
From classiccasualhome.com


CRAB CAKES WITH DUKE'S REMOULADE SAUCE - DUKE'S MAYO
Preparation. In a large bowl, combine all ingredients, except for the flour and peanut oil. Form 4 patties with the crab mixture and dust with flour. Heat the oil in a large skillet over medium heat. Sear the crab cakes until they are golden brown, about 4 minutes on each side. Combine all remoulade sauce ingredients and serve.
From dukesmayo.com


RECIPE OF ANY-NIGHT-OF-THE-WEEK CRAB CAKE REMOULADE SAUCE
2022-05-28 Crab Cake Remoulade Sauce. Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, crab cake remoulade sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
From verbiergps.com


CRAB CAKES WITH CAJUN RéMOULADE RECIPE | MYRECIPES
Directions. Step 1. To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine. Advertisement. Step 2. Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty.
From myrecipes.com


RECIPES | CRAB CAKES WITH REMOULADE SAUCE - FEEDING SOUTH FLORIDA
2021-08-28 4 ea Lemon Wedges. Vegetable Oil as needed. Instructions: Sweat peppers and celery in olive oil. Remove from heat and put in a bowl to cool. Add parsley, mayonnaise, mustard, egg, Old Bay, cayenne, salt and pepper. Mix well. Add ¾ cup of panko and mix in. Add crab meat and gently fold in. Shape into cakes and use panko to dust top and bottom.
From feedingsouthflorida.org


THE ULTIMATE CRAB CAKES WITH REMOULADE RECIPE - FOOD NEWS
The taste of crab isn't particularly strong. Best condiment for crab cakes the 30 best ideas for condiment for crab cakes best normally the best suggestion is often on the top kianti clot from tse1.mm.bing.net advice, recipes, and tips are all greatly appreciated!
From foodnewsnews.com


BEST CRAB SAUCE RECIPE - THERESCIPES.INFO
Sauce Recipe for Crab Cakes - The Spruce Eats new www.thespruceeats.com. Aug 5, 2021Our recipe draws from the best sauces—it's a little like a garlicky aioliwith hints of tartar sauceand the character of a thick and creamy rémoulade.There's also a nice earthiness from smoked paprika, a touch of heat from the Creole seasoning, and a refreshing brightness from the lemon juice and …
From therecipes.info


REMOULADE SAUCE | CRAB CAKE SAUCE - DRIVE ME HUNGRY
2019-02-10 1 Tablespoon dijon mustard. 1 Tablespoon lemon juice. 1 Tablespoon chopped chives. 1 teaspoon worcestershire sauce. 1 teaspoon lemon zest. ½ teaspoon smoked paprika. ⅛ teaspoon cayenne pepper. salt & pepper to taste. Cook …
From drivemehungry.com


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