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Crab Cakes with Remoulade Sauce

Rated as 4.31 out of 5 Stars
2k

"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."
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Ingredients

40 m servings 707
Original recipe yields 6 servings

Directions

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  1. To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  2. To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  3. Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  4. Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  5. 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.
  6. Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  7. To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Footnotes

  • Tip:
  • To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet.

Nutrition Facts


Per Serving: 707 calories; 41.2 62.7 25.1 100 1441 Full nutrition

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Reviews

Read all reviews 16
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were excellent and the sauce was amazing! There are a couple of discrepancies in the recipe which I am going to point out so that hopefully it helps anyone reading this prior to making it....

Most helpful critical review

We thought these were just ok. Hubby asked me not to make them again since there are so many other crab cake recipes that we do like. Maybe it was the fact that I used canned crab (as called for...

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These were excellent and the sauce was amazing! There are a couple of discrepancies in the recipe which I am going to point out so that hopefully it helps anyone reading this prior to making it....

We thought these were just ok. Hubby asked me not to make them again since there are so many other crab cake recipes that we do like. Maybe it was the fact that I used canned crab (as called for...

I cannot give this a five star rating because I don't even know if I made the crabcakes correctly. The instructions call for ingredients which are not even listed. I was able to make 8 normal si...

I made only the remoulade sauce tonight because I wanted it with my salmon patties I had made. I enjoyed this sauce, although it didn't taste like what I've had at restaurants before. Good, tho...

I loved this recipe. Being from Maryland, I have a lot of access to good crab cakes, and I thought these were an excellent way to bring it home. We used two different varieties of crab meat, min...

I used hush puppy mix instead of the bread or crackers because that's what I had. Also should have left the salt out because the Old Bay was enough. I will definitely make again. Easy and goo...

I think a lighter version with greek yougurt would suit us more. It was good, great flavor.. but very heavy.

I liked the flavor of these but the texture needed more variety. Next time I'll use a lump crab meat. I skipped the red onion since so little of it was called for. Who cuts up an onion just to u...

I love crab cakes, but, this is the first time I have made them. I do prefer a crab cake with big pieces of crab, so, I used packaged crab from the meat dept. instead of canned crab from the gr...