Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crab Cakes With A Remoulade Sauce

on October 30, 2013


Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total: 2 hours 20 minutes
Yields: 12- 15 mini cakes

1 pound of lump or claw crab meat
1/2 red bell pepper chopped fine
1/2 yellow bell pepper chopped fine
2 garlic cloves minced
1 Fresno pepper ( jalapeno is fine) seeded and minced
1/2 red onion chopped fine
1 rib of celery chopped fine
1 tablespoon of kosher salt
1 teaspoon of black pepper
1 tablespoon of Old Bay ( hot sauce is optional as well)
1 tablespoon of Dijon mustard
2 large eggs beaten
1/2 cup of good mayonnaise
3 tablespoons of freshly chopped chives
2 tablespoons of freshly chopped Italian parsley
1 cup of plain bread crumbs
1 tablespoon of unsalted butter and 1 teaspoon of olive oil

Ingredients for frying:
5 tablespoons of butter and 1/4 cup of olive oil

Remoulade Sauce:
1/2 cup of mayonnaise
1 tablespoon whole grain mustard
1 clove grated garlic
juice 1/2 lemon
1 teaspoon Agave nectar
1 teaspoon Sriracha
pinch Kosher salt and black pepper
1 teaspoon of chives for garnish


Heat up the butter and olive oil in a large saute pan. Next, add all the veggies, teaspoon of the salt and a 1/4 teaspoon of the pepper, old bay seasoning and last, add the garlic. Cook, on med-low heat until the veggies are soft, approximately 15-20 minute, then let cool.

In the meantime, in a large bowl,  add the beaten eggs and all the seasonings, mayo, the Dijon mustard, bread crumbs, and all the herbs and mix well.  Now add the bread crumbs and the cooked veggie mixture.

The last item is the crab meat.  Break the meat up into smaller pieces fold it in gently so you don’t break up the meat too much.  Cover and chill in the frig for 30 minutes.

Use a small 2 ounce ice cream scoop to measure out the mixture so they are all the same size. Shape into patties and place them on a baking sheet to be refrigerated again for 1 hour to set.

When your ready to fry, heat the butter and olive oil over medium heat, in a large saute pan.  Add the crab cakes in batches so you don’t overcrowd the pan. Cooking time should be about 2-3 minutes per side until they are golden brown.

Remove the crab cakes fro the pan place on a plate lined with paper towel to catch excess oil. Transfer them onto a baking sheet and into an oven at 250 degrees to stay warm while your finished frying the rest.

Remoulade sauce:

In a bowl add 1/2 a cup of mayo and 1 tablespoon of whole grain mustard.  Then add the juice of half a lemon, 1 teaspoon of Agave, ( to balance the acidity), 1 clove of grated garlic, a teaspoon of Sriracha ( add more if you like it really hot) and a pinch of salt and pepper. Whisk all that together and garnish with some chives.

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