Best 5 Crab Cakes With Jalapeno Remoulade Recipes

Indulge in a culinary journey with our tantalizing Crab Cakes with Jalapeño Remoulade, a symphony of flavors that will tantalize your taste buds. These delectable crab cakes, crafted with succulent crab meat, zesty panko breadcrumbs, and a medley of aromatic herbs, are pan-fried to golden perfection. Accompanied by a vibrant jalapeño remoulade, a creamy sauce bursting with spicy jalapeños, tangy lemon, and a hint of Creole mustard, this dish promises an explosion of flavors in every bite. Get ready to embark on a culinary adventure with our Crab Cakes with Jalapeño Remoulade, where the sweetness of crab meets the vibrant heat of jalapeños, creating a harmony that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes with Remoulade Sauce image

Provided by Katie Lee Biegel

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

CRAB CAKES WITH JALAPENO REMOULADE

Crab Cakes With Jalapeno Remoulade image

"When the taste changes with every bite and the last bite is as good as the first, that's Cajun." -Paul Prudhomme The most important thing to remember when making crab cakes is to not overwork the mixture. The cakes should be loose, just barely holding together. Chilling them before they are cooked helps firm up them and hold together without too much binder (bread crumbs). From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)

Provided by gailanng

Categories Crab

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 27

Ingredients

1 lb best-quality lump crabmeat (not pasteurized)
1 tablespoon butter
1/2 small onion, finely chopped
1/2 poblano chile, stemmed, seeded, and finely chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pure chile powder (like ancho, New Mexico or chipotle)
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
1 egg, lightly beaten
1/4 cup mayonnaise
1 teaspoon creole mustard (or whole-grain)
3 dashes louisiana hot sauce
1 scallion, finely chopped (white and green parts)
2 tablespoons chopped Italian parsley
1/2 lemon, juice of
3/4 cup fresh breadcrumb
2 tablespoons vegetable oil, plus more as needed
jalapeno, remoulade (recipe follows)
1 small jalapeno pepper, stemmed, seeded, and finely chopped
1 bunch green onion, thinly sliced (white parts only)
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons red wine vinegar
1 lime, juice of

Steps:

To Make Jalapeno Remoulade: (Note: Makes about 1 ¼ cups. For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.).
Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed.
To Make Crab Cakes: Place the crab meat in a large mixing bowl and carefully pick through for shells; set aside.
Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.
When you are ready to cook the crab cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade.

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

Ingredients

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

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

SPICY JALAPENO CRAB CAKES

Spicy Jalapeno Crab Cakes image

This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.

Provided by Gay Gilmore

Categories Crab

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dungeness crabmeat
1 large shallot, finely chopped
1 large jalapeno pepper, finely chopped
3 tablespoons cilantro, chopped
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
2 -3 slices white bread, made into crumbs in the food processor

Steps:

Butter or canola oil for frying cakes.
Squeeze all excess liquid from crab.
Mix rest of ingredients together, up to bread crumbs.
Add to crab, mix gently.
Add bread crumbs and mix.
Add a bit more bread crumbs to form cakes of whatever size you like.
Fry small cakes for a few minutes until brown on each side.
Drain on paper towels.
If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
Flip cakes and bake another 5 minutes until center of cakes is hot.
Crab cakes can be held in a warm oven for about an hour if needed.

Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1

Tips:

For the freshest crab cakes, use fresh crab meat. If you can't find fresh crab meat, frozen crab meat will work just fine.
Be gentle when mixing the crab cakes. Overmixing will make the crab cakes tough.
Don't overcrowd the pan when cooking the crab cakes. This will prevent them from cooking evenly.
Serve the crab cakes with your favorite dipping sauce. Jalapeno remoulade is a classic choice, but you can also try tartar sauce, cocktail sauce, or even just a squeeze of lemon.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They're easy to make and can be tailored to your own taste preferences. So next time you're looking for a seafood dish to enjoy, give crab cakes a try!