Crab Cakes with Creole Remoulade (Louisiana-Style)

A stack of Louisiana crab cakes with a drizzle of remoulade sauce.

Crab Cakes with Creole Remoulade (Louisiana-Style)

Crab cakes with lump crab meat, pan fried until golden and crisp, served with a zesty Creole remoulade sauce make an impressive New Orleans style appetizer.

Course Appetizer

Cuisine American, Cajun, Creole

Keyword crab, crab cakes

Servings

Calories 533kcal

Author Lauren LeBlanc

Equipment

Ingredients

Remoulade Sauce

½ stalk celery
1 green onion
¼ cup fresh parsley leaves loosely packed
2 cloves garlic
⅓ cup mayonnaise
2 tablespoons Creole mustard or grainy dijon mustard
1 tablespoon ketchup
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon prepared horseradish
½ teaspoon Cajun seasoning
¼ teaspoon black pepper
¼ teaspoon paprika
pinch cayenne pepper

Crab Cakes

½ red pepper
2 green onions
2 cloves garlic
½ teaspoon lemon zest
2 large eggs
¼ cup mayonnaise
1 tablespoon Creole mustard or grainy dijon mustard
1 teaspoon hot sauce
1 teaspoon Cajun seasoning
½ teaspoon prepared horseradish
¾ cup plain panko breadcrumbs
1 pound lump crab meat
2 tablespoons avocado oil or vegetable oil
2 tablespoons unsalted butter
Fresh parsley and lemon wedges optional garnishes

Instructions

BLEND: For the remoulade, roughly chop celery, 1 green onion, and parsley. Smash and peel 2 cloves garlic. Blend all ingredients for remoulade sauce in a food processor or with an immersion blender until mixed and mostly smooth. Add salt, pepper, or more Cajun seasoning to taste if needed. Store in the refrigerator until ready to use.
½ stalk celery, 1 green onion, ¼ cup fresh parsley leaves, 2 cloves garlic, ⅓ cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon ketchup, 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon prepared horseradish, ½ teaspoon Cajun seasoning, ¼ teaspoon black pepper, ¼ teaspoon paprika, pinch cayenne pepper
PREP: For the crab cakes, finely chop red pepper and 2 green onions. Mince garlic. Zest lemon. Cut 8 squares of parchment paper and place on a baking sheet.
½ red pepper, 2 green onions, 2 cloves garlic, ½ teaspoon lemon zest
MIX: Add eggs to a medium mixing bowl and lightly beat. Add in red pepper, green onions, garlic, mayonnaise, Creole mustard, hot sauce, Cajun seasoning, and horseradish and mix well.
2 large eggs, ¼ cup mayonnaise, 1 tablespoon Creole mustard, 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning, ½ teaspoon prepared horseradish
FOLD: Gently squeeze the crab before adding to the mix to discard extra liquid. Fold in panko bread crumbs and lump crab meat until just mixed. Be careful not to break apart the crab meat too much. Mixture will be loose.
¾ cup plain panko breadcrumbs, 1 pound lump crab meat
FORM: Scoop about ⅓ cup crab mixture and gently press together to form a patty. Use your hands or a ring mold. Make 8 crab cakes and place them on parchment squares.
CHILL: Loosely cover with foil or parchment paper and store in the refrigerator for at least an hour, but up to 24 hours.
SEAR: Heat a cast iron skillet over medium heat. Add half the butter and oil and swirl to coat. Gently add half the crab cakes to the skillet. Cook for about 5 minutes until the bottom is golden brown, then flip. Cook another 3–5 until both sides are golden brown and the internal temperature is 160°F. Add the remaining butter and oil to cook the second batch.
2 tablespoons avocado oil, 2 tablespoons unsalted butter
SERVE: Serve crab cakes hot with a side of remoulade sauce. Optional, garnish with fresh parsley or lemon wedges.

Notes

Crab meat - Since crab is the star of the dish, go for lump crab meat. I don't recommend imitation crab.
Substitute Creole mustard for a grainy Dijon and add a touch more hot sauce or horseradish.
Substitute for any color bell pepper.
Make your own Cajun Seasoning, or substitute for my Homemade Creole Seasoning.
Baking directions: Instead of pan frying, you can bake the crab cakes. Brush lightly with oil or butter. Bake at 425°F for 12–15 minutes, flipping halfway through. Cook until golden brown and firm, until the center reaches 160°F.
To keep them warm while preparing other dishes, place cooked crab cakes in a 200°F oven for up to 20 minutes. Don’t cover tightly if left sitting out, or they will get soggy.
Store leftover crab cakes in the refrigerator for up to 2-3 days. Store sauce separately. Freeze cooked crab cakes in an airtight freezer container for up to 1 month. Reheat directly from frozen in a 375°F oven until warmed throughout, about 15–18 minutes.
Reheat crab cakes in a 375°F oven on a parchment lined baking sheet for 8–10 minutes until hot and crisp, or heat them in a skillet over medium heat with a splash of oil or butter, a few minutes each side until hot throughout. Avoid microwaving.
Make Ahead: Form the patties up to 24 hours in advance and keep them loosely covered in the refrigerator. Freeze uncooked patties on a parchment lined baking sheet until frozen solid, then transfer to a zip top freezer bag for up to 1 month. Defrost overnight before searing.

Nutrition