Best 6 Crab Cakes With Lemon Caper Remoulade Recipes

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Indulge in the culinary delight of crab cakes, a timeless seafood delicacy that tantalizes taste buds with its succulent crab meat, crispy exterior, and flavorful accompaniments. These delectable crab cakes are elevated by a zesty lemon-caper remoulade sauce, adding a tangy and savory dimension to each bite. Dive into the vibrant flavors of this iconic dish, complemented perfectly by the creamy remoulade. With variations ranging from classic to modern interpretations, these crab cake recipes cater to every palate, promising an unforgettable seafood experience.

Here are our top 6 tried and tested recipes!

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

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

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.

CHEF JOHN'S REMOULADE SAUCE



Chef John's Remoulade Sauce image

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Steps:

  • Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g

REMOULADE SAUCE FOR CRAB CAKES



Remoulade Sauce for Crab Cakes image

Make and share this Remoulade Sauce for Crab Cakes recipe from Food.com.

Provided by jackie m.

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
1/2 lemon, juice of
kosher salt & freshly ground black pepper

Steps:

  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
  • Serve.

Nutrition Facts : Calories 48, Fat 0.7, SaturatedFat 0.1, Sodium 657.4, Carbohydrate 11.6, Fiber 0.9, Sugar 8.5, Protein 1

CRAB CAKES WITH LEMON REMOULADE



Crab Cakes With Lemon Remoulade image

I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.

Provided by Bobbie

Categories     Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Steps:

  • Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
  • Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
  • Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
  • Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
  • Lemon Remoulade:.
  • Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
  • The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
  • (The prep and cook time does not include the time needed to refrigerate).

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

Tips:

  • Choose the freshest crab meat possible. Fresh crab meat will have a sweet, briny flavor and will be free of any off-putting odors.
  • Use a variety of crab meat. For the best flavor, use a combination of lump crab meat (the largest and most expensive pieces), backfin crab meat (the meat from the crab's back), and claw crab meat (the meat from the crab's claws).
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently mix the ingredients until they are just combined.
  • Form the crab cakes into patties that are about 1 1/2 inches thick. This will ensure that they cook evenly.
  • Pan-fry the crab cakes over medium heat. This will help to create a crispy crust without overcooking the crab cakes.
  • Serve the crab cakes with a dipping sauce, such as tartar sauce or lemon-caper remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or sandwich. With a few simple tips, you can make crab cakes that are sure to impress your friends and family. So next time you're looking for a seafood dish to make, give crab cakes a try!

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