Crab Cakes with Remoulade

These Crab Cakes with Remoulade sauce are packed with sweet, flaky jumbo lump crab and just enough seasoning to make them shine. They’re buttery, crisp on the edges, and come with a creamy, tangy sauce that takes them over the top.

If you’re looking for a crowd-pleasing party bite or something a little fancy for dinner, these crab cakes deliver. The saltines give them the perfect texture, and baking them keeps things simple without losing any flavor. Serve them hot with a spoonful of that dreamy remoulade and a sprinkle of chives.

Helpful Tips

• Use jumbo lump crab for best texture: It holds together better and gives the cakes a meatier bite.
• Don’t overmix: Gently fold everything together to keep those beautiful chunks of crab intact.
• Chill before baking: Letting the crab cakes firm up in the fridge helps them hold their shape in the oven.

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Crab Cakes with Remoulade

These Crab Cakes with Remoulade sauce are packed with sweet, flaky jumbo lump crab and just enough seasoning to make them shine.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American

Servings 9 Servings

Calories 175 kcal

Ingredients

  

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• 15 saltine crackers
• 1 large egg
• 1/4 cup mayonnaise
• 1 tablespoon fresh parsley finely chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons Old Bay seasoning
• 1/8 teaspoon salt
• 16 ounces Jumbo lump crab meat
• 3 tablespoons butter melted
• chopped chives for garnish

For the sauce:

• 1 tablespoon onions chopped
• 1 clove garlic minced
• 1/4 cup white wine
• 1/4 cup beef stock
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard

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Instructions

 

• Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Place the saltine crackers into a food processor and chop until they are in crumbs.
• In a large bowl combine a large egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, lemon juice, salt, and Old Bay seasoning.
• Add the saltine cracker crumbs, and jumbo lump crab meat. Use a spatula to gently fold the ingredients together, keeping the crab in the largest pieces possible.
• Scoop out about ½ a cup of the mixture and press together with your hands. Place the crab cakes on the baking sheet as you complete them.
• Place the baking sheet in the refrigerator for 30 minutes to chill.
• Brush the melted butter on the tops of the crab cakes. Bake for 12-15 minutes or until the internal temp of the crab cakes is 145°F.
• Meanwhile, mix up the sauce by adding a little olive oil and the onion to a skillet over medium heat. Saute for 5 minutes on medium-low. Add the garlic and saute for 30 seconds more.
• Turn the heat up to medium. Pour in the white wine and whisk. Cook for 2-3 minutes, until the wine is reduced by half.
• Pour in the beef stock, heavy cream, and Dijon. Whisk to combine. Cook at a low boil for about 5 minutes, until the sauce has reduced and thickened, slightly. Add to a food processor or blender and blend until smooth.
• Serve with the crab cakes.

Nutrition

Calories: 175kcalCarbohydrates: 5gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 59mgSodium: 632mgPotassium: 159mgFiber: 0.3gSugar: 1gVitamin A: 305IUVitamin C: 5mgCalcium: 41mgIron: 1mg

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