Home > Recipes > Main Dishes > Seafood Recipes > Crab Cakes with Rémoulade Sauce
by Michelle
June 12, 2012 (updated Mar 18, 2020)
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4.67 (3 ratings)[donotprint]
Let’s talk a little Christmas in June, shall we? Most families have special holiday traditions, and like many typical Italian families, our traditions have always centered primarily around Christmas Eve. It’s a bigger deal than Christmas Day in our family. Growing up, we would gather with our cousins at my grandma’s house, anxiously awaiting nightfall and Santa’s arrival. Countless years were spent in front of the TV waiting for the local weather man to give a “Santa tracker” update, alerting us to his last known location. We passed the time playing and running around while my grandma, mom and aunt prepared the traditional Christmas Eve feast.
Perhaps you’ve heard the lore of the “Feast of the Seven Fishes”? It is an Italian Christmas Eve tradition, where seven different seafood dishes are prepared for the meal. My grandma did it up to the nines. When I was young, the dishes were totally old-school – baccalà, calamari, orange roughy, baked cod, smelts, eel and usually some type of pasta with seafood in it. We showed up at midnight mass reeking of fish! Over the years, with the passing of my grandparents and changing tastes, our menu has undergone some modifications. My mom still makes calamari and either baked cod or orange roughy, but we’ve dabbled in different recipes over the last 5 to 10 years to round out the menu. Two recipes have become mainstays over the last two or three years: crab cakes and coconut shrimp. We’ve modernized the traditional meal a little bit ;-) Even though we make them for Christmas Eve, I usually associate crab cakes with summer meals sitting outside near water, beach getaways and warm evenings. So, I thought it would be fitting if I shared the recipe with you now, during the summer!
We have been making the same Cook’s Illustrated crab cake recipe for a few years now and have always loved it. Which is why I was kind of surprised when I got my May issue of the magazine only to see “Best Crab Cakes” on the cover. I was pretty sure they nailed it the first time, but when they update a recipe, it’s usually only for the better. This time was no exception. As soon as I saw it, I knew I had to make it to see how it compared to the recipe my mom and I had been making. The three major differences between the recipes:
- The original recipe uses mayonnaise, bread crumbs and egg as a binder. The new recipe uses a shrimp mousse (fresh shrimp ground with heavy cream) as the binder.
- The original recipe used only scallions as the vegetable flavoring. The new recipe uses finely minced celery, onion and garlic that has been sauteed in butter.
- The original recipe calls for dredging the crab cakes in flour and then pan-frying. The new recipes uses a coating of toasted panko bread crumbs.
The new recipe is more involved and takes a little longer to prepare, but the final product is worth every single solitary second you spend in the kitchen. These crab cakes are absolutely phenomenal. My mom and Chief Culinary Consultant taste-tested them with me and we couldn’t get over what a tremendous punch of flavor there is. Shrimp and crab are a natural seafood combination, so using the ground shrimp as a binder is totally logical. It provides a meatier texture and a more pronounced seafood flavor, without the least bit of a “fishy” undertone. The rémoulade sauce served alongside is the perfect accompaniment – it’s creamy and has just enough kick.
My mom declared that this recipe has officially replaced the old one in the cherished Christmas Eve menu file. I think that says it all, right?!
One year ago: Veggie Bean Burgers
Three years ago: Old-Fashioned Spice Cake[/donotprint]
Crab Cakes with Rémoulade Sauce
Yield: 4 servings
Prep Time: 30 minutes mins
Cook Time: 20 minutes mins
Chilling time: 30 minutes mins
Total Time: 1 hour hr 20 minutes mins
Crab cakes make for a great appetizer
4.67 (3 ratings)
Print Pin Rate
Ingredients
For the Crab Cakes:
- 1½ cups (90 g) panko bread crumbs, divided
- Salt & pepper
- 2 stalks of celery, chopped
- ½ cup (80 g) chopped onion
- 1 clove garlic, peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces (113.4 g) shrimp, peeled, deveined and tails removed
- ¼ cup (59.5 ml) heavy cream
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon (0.5 teaspoon) hot pepper sauce
- ½ teaspoon (0.5 teaspoon) Old Bay seasoning
- 1 pound (453.59 g) lump crab meat, picked over for shells
- 4 tablespoons vegetable oil
For the Rémoulade Sauce:
- ½ cup (112 g) mayonnaise
- 1½ teaspoons (1.5 teaspoons) sweet pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced fresh parsley leaves
- ½ teaspoon (0.5 teaspoon) capers, drained and rinsed
- ½ teaspoon (0.5 teaspoon) Dijon mustard
- 1 small clove garlic, coarsely chopped
- Salt and pepper
Instructions
Make the Rémoulade Sauce: Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).
Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with a rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide the mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap and refrigerate for 30 minutes.
Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with the rémoulade sauce and lemon wedges.
Notes
Nutritional values are based on one serving
Calories: 450kcal, Carbohydrates: 24g, Protein: 30g, Fat: 25g, Saturated Fat: 17g, Cholesterol: 149mg, Sodium: 1681mg, Potassium: 352mg, Fiber: 1g, Sugar: 5g, Vitamin A: 355IU, Vitamin C: 13.1mg, Calcium: 149mg, Iron: 2.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Appetizer
Cuisine: American
Originally published June 12, 2012 — (last updated March 18, 2020)
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66 Comments on “Crab Cakes with Rémoulade Sauce”
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Linda Roland — Reply
Ive used this recipe before but for Salmon cakes instead of crab. Skin the salmon and proceed with uncooked salmon. It’s spectacular!
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Sally K — Reply
I much prefer the original recipe.
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Alexia — Reply
There crab cakes look delicious. It’s a dish I often order when I go to King’s Fish House.
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Alexia — Reply
I love crab cakes. I’d be curious to try both those recipes you mentioned side by side.
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Mark — Reply
This is a fantastic recipe! I wonder if they can be made ahead for a party and frozen? would you recommend freezing the uncooked ones, or cooking and then freezing? Thanks!
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Michelle — Reply
Hi Mark, I have made these a day in advance and refrigerated them with no issues, so I think freezing uncooked would be just fine.
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Frank — Reply
Is shrimp cooked or raw?
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Frank — Reply
Saw from other comments that it’s raw. Recipe looks really good. Thank you.
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Michelle —
Hi Frank, So sorry for the delay in replying to your question, but yes, raw! Enjoy! :)
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CakenGifts — Reply
Beautiful pics and lovely writing…
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Karen — Reply
Hello! Do you use cooked or raw shrimp to process into the mousse? Thank you 😊
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Karen — Reply
I saw in a reply you made above they are raw shrimp. Can’t wait to make them!
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Mo Hughes — Reply
Made these for a dinner party last night…they were absolutely fantastic. I made them small (like little meatballs) and served with a few greens and they were an absolute smash. Fantastic flavour and not heavy like traditional bready crab cakes… I made a few without panko and they were carb free. Extra bonus! I am also happy to say that I did make them ahead of time and reheated in the oven….I made them just before the crowd arrived so I didn’t need to refrigerate, and they were utterly delicious. This one is a keeper!
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Jane McMurrich — Reply
Cook’s Illustrated does not give away this recipe without payment. Should you be reposting it for free?
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Jen Scott — Reply
I made these crab cakes and your coconut shrimp for a family get-together. They were beyond amazing! The crab cakes were my personal favorite, and I could have eaten the remoulade sauce with a spoon. Thank you so much for doing this website. I love your recipes. To be honest, I consider myself a very skilled baker, and I have a pretty good understanding of flavor. I find your recipes to be truly spectacular. You do consistently great work, and I appreciate it. You have been the secret star of many of my family events.
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melissa johnston — Reply
hi there, I’ve made this about 3 times. what is the secret to getting them not to fall apart.
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Michelle — Reply
Hi Melissa, Make sure you pack them tight, and then don’t try to flip them until the first side is set.
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maxine — Reply
I love crab cakes as many others have attested to as well so immediately purchased the ingrediants to make them. I am a very good cook and followed the recipe exactly but was disappointed that there was not a “binder” to hold everything together which made the cakes impossible to
turn over in the pan without them falling apart – did any one else experience this problem when they made them?? -
Laura — Reply
Made these with my boyfriend last night. All I can say is wOW!!! So much better than anything I’ve eaten in a restaurant. We couldn’t bring ourselves to pay $35 for a pound of lump crabmeat, so we used claw meat and it was absolutely delicious. Bravo! Will definitely make these again.
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Katia — Reply
Do you think I can cook these in advance and then reheat in the oven when I am ready to serve? I am bringing them to someone for Thanksgiving and need to make in advance. Thanks!
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Michelle — Reply
Hi Katia, I’m not sure how far you need to travel, but I would recommend forming the crab cakes, placing them on a baking sheet wrapped in plastic wrap and chilling them. Then, cook them right you are ready to eat. They will not taste the same if they are cooked, cooled, chilled, then reheated.
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Katia —
Do you think I could form them on Tuesday and then bake on Thursday morning? (I am only traveling around the corner. :)) Or should I form and freeze and then cook on Thursday morning. I am gone all day Wednesday, so that is why I wanted to do everything on Tuesday. Thanks!
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Michelle —
Hi Katia, I would not refrigerate them for 2 days, so it looks like your only option is to freeze. It should work, but I have never frozen the crab cakes, so I can’t guarantee how they will thaw. Please let me know how it goes!
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sports highlights — Reply
Thanks for sharing your info. I truly appreciate your efforts and
I will be waiting for your further write ups thank you once again. -
best toaster — Reply
When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I
get three e-mails with the same comment. Is there any way you can remove me from that service?
Thank you!-
Michelle — Reply
Hi there, Unfortunately, I can’t. You should see something that says “manage subscriptions” around the comment box where you can then deselect any posts you are subscribed to.
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kristen — Reply
I love crab cakes, but am usually too lazy to make them. I usually buy them here: crabville.com
But you have inspired me to try making them…
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Lorelei — Reply
I made these for our New Years Eve feast. I often order crabcakes when out.. these are the BEST I have ever had, even tho I had to make them myself! They’re all crab! no fillers or breadcrumbs! WONDERFUL!!! I will definately come back to these again! Thank you for a wonderful 2012 worth of recipes looking forward to 2013!
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Jenna — Reply
Yum! My husbands family does the feast of the seven fishes also and we wanted to try something new this year. So of course I got volunteered to find and make something. I was wondering if there is any other things you can make ahead then the sauce. I have to work christmas eve so i wanted to not have to rush home make these and run the risk of running late. Any advice would get great!!!
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Michelle — Reply
Hi Jenna, My mom and I usually assemble the crab cakes on Christmas Eve morning, place them on a baking sheet (make sure it has a rim in case any liquid is released), cover tightly in plastic wrap and then refrigerate until we’re ready to fry them in the evening. I think if you make them the night before that would work too, but I wouldn’t make them any further ahead than that.
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Debbie — Reply
I LOVE crab cakes, and I thought I had mastered the recipe. I made these tonight, and although they take more time to prepare, these are the BEST crab cakes I have ever made or tasted!!! Thank you!! I did not have any hot sauce so I used an asian chili sauce that I had when I made bang bang shrimp!!! My husband who will eat crab cakes, but is not a huge fan like me, ate FOUR of them!!! This is a keeper, thank you!
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OrGreenic — Reply
I wish my family had that tradition, it sounds delicious. I’ve been meaning to try making crab cakes and I think this recipe finally convinced me it’s time. Thanks for sharing.
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Jonathan — Reply
Hi, sounds divine! Where it calls for hot pepper sauce, are you talking about tabasco or like franks red hot sauce? Just want the flavor to be correct when I make these…thanks for the pix & recipe! Same question for the Rémoulade Sauce
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Jonathan — Reply
Also when your food processing the shrimp those are raw, correct?
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Michelle —
Yes, raw.
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Michelle — Reply
Hi Jonathan, I used Tabasco sauce.
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YUMMM!!!!! I love crab cakes… I have always been afraid to make them myself though… maybe some day I will conquer my fear and treat my husband to some crab cakes!!!!
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Debra Kapellakis — Reply
YUM!
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Lisle Chiropractor — Reply
yum-o!
Crab cakes and some asparagus and a nice glass of pinot grigio would make a perfect at-home date night with my hubby! Can’t wait to try this one… problem is that I hate getting the crab meat out of the legs… any suggestions?-
stylinJacksonJoBob — Reply
buy it in a can…lump crab meat doesnt come from legs ;)
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love cooking — Reply
Woo…I really love this, it looks so delicious. I like to add some chopped coriander if making meat cakes or meat balls like this, it is not bad. I guess mango base sauce will be good on this too. :)
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judy — Reply
These are wonderful crab cakes, — they are pretty much the crab cakes from Chef Georges Perrier’s restaurant Le Bec Fin. You can indeed Google the recipe, which is at least 30 years old. I hope Cook’s Illustrated credits him in the article. I’ve made them at least a dozen time over the years 10 and this post has reminded me to make them again, soon. Yum!
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Jen @ Savory SImple — Reply
To this day I still think my mom makes the best crab cakes, but these sound really yummy.
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caralyn @ glutenfreehappytummy — Reply
wow! your photos are making me hungry! haha they look so delicious! thanks for sharing!
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Deb Jamison — Reply
I think I see Crab Cake Sliders in my immediate future!! I think I will add this to the menu with my beef sliders this weekend and make it Surf and Turf Sliders! One of each (or two)…no one should have to choose.
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DB-The Foodie Stuntman — Reply
The combination of celery onion and carrots are components of a classic mirepoix which, when browned (try next time), will add another dimension of flavor. I also like the addition of the panko.
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Katie @ Blonde Ambition — Reply
My mom’s family is Italian also, so Christmas Eve has always been big in our family.. but my mom absolutely abhors seafood! No Feast of the Seven fishes for us! These crabcakes sound deliciously decadent though :)
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Riley — Reply
My grandma always makes Mexican food on Christmas Eve but I wish it was a year-round thing! I love these crab cakes!
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Nancy @ CouponClippingCook — Reply
yum. these crab cakes look delicious. and the sauce sounds so perfect on the top of them.
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Tamara — Reply
My husband told me this morning that he wants crab cakes! I can’t wait to try this recipe!
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Jenny — Reply
I *love* crabcakes and these look amazing. We don’t live in an area where we have a lot of access to fresh seafood but I’ll have to see what I can do in order to give these a try.
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Michelle — Reply
Hi Jenny, I used canned crab – the type in the refrigerated section near the seafood department of the grocery store. The brand was Great Blue, and I bought the lump variety.
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angela — Reply
I’m from the east coast originally and blue crab was a staple. They discovered my husband loved my aunt’s crab cakes and they were waiting for him with every visit so there is special meaning there. The shrimp mousse binder sounds very interesting.
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Ali @ Gimme Some Oven — Reply
Holy MOLY these look good. Love crab cakes! And love that they use Panko now too!! :)
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Basil Boboli — Reply
sounds Great! What about the coconut shrimp recipie? Please! Love your Blog and Site.
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Michelle — Reply
The coconut shrimp will be making an appearance soon! :)
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Catalina @ Cake with Love — Reply
These crab cakes are the best I have ever seen, they look delicious!
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Sprigs of Rosemary — Reply
Cook’s Illustrated perfects things, all right — the addition of the shrimp “binder” and the other veggies sounds delightful. And it sounds like a delightful addition to the Feast of the Seven Fishes!
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Lori — Reply
I love crabcakes and always get the appetizer at the Cheesecake Factory. I am going to have to try this scrumptious recipe. Thanks for posting.
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IdaBaker — Reply
Being from MD, crabcakes are in my blood. This recipe looks great!!
I love the photos, too.
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cakes Nottingham — Reply
Your crab cakes look amazing!!
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Heidi @foodiecrush — Reply
I’m all for Christmas in June if you’re going to be serving up these babies. I love the addition of panko, it makes them so much crunchier while keeping them moist on the inside. What is your favorite crab meat to use in them?
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Michelle — Reply
Hi Heidi, We usually buy the canned crab (lump) from the refrigerated case in the seafood department. The brand is Great Blue.
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Kristen — Reply
Mmm I love crab cakes. Yours look beautiful!
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Ashley @ Wishes and Dishes — Reply
Wow. these do sound like they are worth the extra time!! I have a friend who loves crab cakes…I’ll have to send this to him!
