Crab Cakes with Remoulade Sauce Recipe

Crab meat: The main ingredient, providing the rich, seafood flavor.

Mayonnaise: Adds creaminess and helps bind the crab cakes.

Egg: Acts as a binder to hold the crab cakes together.

Dijon mustard: Adds a tangy flavor to both the crab cakes and the remoulade sauce.

Worcestershire sauce: Adds depth and umami to the crab cakes.

Hot sauce: Provides a subtle kick of heat.

Breadcrumbs: Helps bind the mixture and adds texture.

Green onions: Adds a fresh, mild onion flavor.

Vegetable oil: Used for frying the crab cakes to a golden brown.

Capers: Adds a briny, tangy flavor to the remoulade sauce.

Lemon juice: Adds acidity and brightness to the remoulade sauce.

Fresh parsley: Adds a fresh, herbal note to the remoulade sauce.

When forming the crab cakes, make sure to handle the mixture gently to avoid breaking up the crab meat. Over-mixing can result in a dense texture. To ensure even cooking, make the patties uniform in size and thickness. Chilling the formed patties in the refrigerator for about 30 minutes before frying can help them hold their shape better during cooking.

• crab meat - Substitute with imitation crab: Imitation crab is a more affordable option and has a similar texture and flavor to real crab meat.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat and calories.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a good binding agent and suitable for a vegan option.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used if Dijon is unavailable, though it will be slightly less spicy and complex.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it will be less tangy.

• hot sauce - Substitute with cayenne pepper: A pinch of cayenne pepper can add the necessary heat if hot sauce is not available.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar texture to regular breadcrumbs.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and works well for frying, though it has a more distinct flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat and calories.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used if Dijon is unavailable, though it will be slightly less spicy and complex.

• capers - Substitute with green olives: Chopped green olives can provide a similar briny flavor and texture.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, herbaceous flavor that can complement the dish similarly to parsley.

• Allow the crab cakes to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Place the crab cakes on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Transfer the baking sheet to the refrigerator and let the crab cakes chill for about an hour. This helps them firm up.
• Once chilled, wrap each crab cake individually in plastic wrap or aluminum foil. This prevents freezer burn and maintains their shape.
• For added protection, place the wrapped crab cakes in a resealable plastic freezer bag or an airtight container. Label with the date for easy tracking.
• Store the crab cakes in the freezer for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 375°F (190°C). Place the thawed crab cakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• For the remoulade sauce, transfer it to an airtight container and store in the refrigerator. It will keep for up to one week.
• If you prefer to freeze the remoulade sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months.
• Thaw the remoulade sauce in the refrigerator overnight and give it a good stir before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of vegetable oil to keep them moist. Bake for about 10-15 minutes or until they are heated through and the exterior is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the crab cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have a nice golden-brown crust.

• Microwave Method: Place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the crab cakes with vegetable oil. Place them in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crab cakes on a toaster oven tray lined with foil. Heat for about 10-12 minutes, turning them halfway through to ensure even reheating.

• Steaming Method: Place a steamer basket over a pot of simmering water. Arrange the crab cakes in the basket, making sure they are not touching the water. Cover and steam for about 5-7 minutes or until they are heated through. This method keeps them moist without adding extra oil.

• Mixing bowl: Use this to combine the crab meat, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce, breadcrumbs, green onions, salt, and pepper.

• Spatula: Helpful for mixing the ingredients together thoroughly.

• Measuring cups: Essential for accurately measuring the mayonnaise, breadcrumbs, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like dijon mustard, worcestershire sauce, and hot sauce.

• Skillet: Use this to cook the crab cakes until they are golden brown.

• Stove: Needed to heat the skillet and cook the crab cakes.

• Plate: Use this to place the formed crab cakes before cooking and to serve them once they are done.

• Paper towels: Useful for draining excess oil from the cooked crab cakes.

• Knife: Needed for chopping the green onions, capers, and fresh parsley.

• Cutting board: Use this as a surface for chopping the green onions, capers, and parsley.

• Small bowl: Use this to mix the ingredients for the remoulade sauce.

• Whisk: Helpful for mixing the remoulade sauce ingredients together smoothly.

• Tongs: Useful for flipping the crab cakes in the skillet to ensure even cooking.

Prepare ingredients in advance: Chop green onions and measure out breadcrumbs, mayonnaise, and other ingredients ahead of time.

Use pre-cooked crab meat: Save time by using pre-cooked crab meat instead of cooking fresh crab.

Make the remoulade ahead: Prepare the remoulade sauce a day before and store it in the fridge.

Form patties uniformly: Use a measuring cup to ensure all crab cakes are the same size, which helps them cook evenly.

Heat oil properly: Ensure the vegetable oil is hot before adding the patties to reduce cooking time.