Crab Cakes with Remoulade Sauce
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Recipe Intro From flychefaldenb
This easy Crab Cakes with Remoulade Sauce recipe is a perfect, quick-to-make appetizer or light meal. The creamy, zesty remoulade made with Chosen Foods Classic Mayo made with 100% Pure Avocado Oil enhances the sweet, tender lump crab meat. Ready in less than 30 minutes, these golden, gluten-free-friendly crab cakes are bursting with flavor and will become your go-to recipe for gatherings or weeknight meals.
Recipe Description
What I love about this crab cake recipe is its simplicity and versatility. With just a few fresh ingredients, including lump crab meat and the Chosen Foods Classic Mayo made with 100% Pure Avocado Oil, you can create a dish that feels gourmet without the fuss. The crab cakes are tender on the inside and golden-crisp on the outside, while the tangy remoulade adds a perfect balance of spice and creaminess. Whether you're serving this at a dinner party or making a quick weeknight meal, these crab cakes are always a hit.
- Crab Cakes with Remoulade Sauce Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Crab Cakes with Remoulade Sauce Ingredients
Chosen Foods Classic Mayo made with 100% Pure Avocado Oil: The secret to the rich, creamy remoulade and crab cake base. The smooth texture and delicious flavor of this mayo enhance every bite while perfectly complimenting the fresh crab meat. Made with simple ingredients and no seed oils, it’s the ideal addition to elevate your dish.
Chosen Foods 100% Pure Avocado Oil: This oil is perfect for frying the crab cakes because of its high smoke point, ensuring the cakes are cooked to crispy perfection without burning.
Creole mustard: A spicy mustard that brings a depth of flavor and tanginess to the remoulade. If you can’t find Creole mustard, a spicy Dijon or brown mustard works as a substitute.
Creole seasoning: A flavorful blend of spices like paprika, cayenne, and garlic that add heat and complexity to both the remoulade and crab cakes. Feel free to adjust the seasoning based on your spice tolerance.
Lump crab meat: The star of the recipe. Opt for fresh or high-quality canned lump crab meat for the best flavor and texture. Be sure to pick through it to remove any shell pieces.
Test Kitchen Notes
Chosen Foods Classic Mayo made with 100% Pure Avocado Oil: This mayo is essential for crafting a healthier remoulade and crab cake mixture. Its creamy texture delivers richness without adding unnecessary saturated fats, making your crab cakes both delicious and nutritious. The avocado oil in the mayo enhances the flavor and texture of the crab cakes while keeping them light and flavorful.
Chosen Foods 100% Pure Avocado Oil: Ideal for frying your crab cakes, this oil’s high smoke point ensures an even, golden brown sear without introducing any unwanted flavors. It helps achieve a crispy exterior while maintaining a tender interior, elevating the overall taste and texture of your crab cakes.
Flavor Development: For the best taste, prepare the crab cake mixture a few hours or up to a day in advance. Refrigerating the mixture allows the spices and flavors to meld together, enhancing the overall taste. Form the crab cakes just before cooking to maintain their ideal texture and prevent them from falling apart during frying.
Mini Crab Cakes: If you're hosting a gathering or want bite-sized appetizers, easily shape the crab cake mixture into mini crab cakes. This versatile approach makes for perfect party snacks and appetizers, allowing guests to enjoy the delicious crab cakes in a more manageable size.
FAQs
Can I use canned crab meat for crab cakes?
Yes! Canned lump crab meat works well in this recipe. Just make sure to choose high-quality crab meat, drain it thoroughly, and pick through it to remove any shells.
What’s the best oil to fry crab cakes in?
Chosen Foods 100% Pure Avocado Oil is an excellent choice because it has a high smoke point, meaning it won’t burn easily. Plus, it’s a healthier option than other cooking oils, providing beneficial fats.
How do I keep my crab cakes from falling apart?
The key is to ensure the crab mixture is well-chilled before forming the cakes and to handle them gently. Adding the right amount of binder, like breadcrumbs and eggs, also helps them hold together. When frying, avoid flipping the cakes too early—wait until they are golden and crisp on one side before turning.
Can I make these crab cakes gluten-free?
Absolutely! Just substitute gluten-free breadcrumbs in the crab mixture, and the recipe will be entirely gluten-free.
Recipe Card
ingredients
For the Remoulade
- 1/2 cup Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 1 tablespoon Creole mustard (or spicy mustard)
- 2 tablespoons ketchup
- 1/2 teaspoon Creole seasoning
- Juice of 1 lemon, divided
- 1/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
ingredients
For the Crab Cakes
- 1/3 cup Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 1 teaspoon Dijon mustard
- 1 large egg
- 1 teaspoon Worcestershire sauce (or tamari)
- 2 tablespoons fresh chopped parsley
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Creole seasoning
- 8 ounces lump crab meat
- 1/4 cup breadcrumbs (gluten-free if needed)
- 1 tablespoon Chosen Foods 100% Pure Avocado Oil
- Green onion, chopped for garnish
Method
To make the Remoulade Sauce:
Step 1
In a bowl, mix the mayo, Creole mustard, ketchup, Creole seasoning, 1 teaspoon of lemon juice, dried dill, garlic powder, paprika, and cayenne pepper. Stir until smooth and refrigerate until ready to use.
To make the Crab Cakes:
Step 1
In a separate bowl, combine the mayo, Dijon mustard, egg, Worcestershire sauce or tamari, chopped parsley, 1 teaspoon lemon juice, Old Bay, and Creole seasoning. Mix well.
Step 2
Gently fold in the lump crab meat and breadcrumbs, being careful not to overmix to maintain the crab’s texture.
Step 3
Shape the mixture into 3-4 large cakes, around 3.5 ounces each or just shy of ½ cup.
Step 4
Heat the Chosen Foods Avocado Oil in a pan over medium-high heat. Once hot, place the crab cakes in the pan and cook for about 2 minutes per side until golden brown.
Step 5
To serve, spread a spoonful of remoulade sauce on a plate. Place the crab cakes on top and garnish with chopped green onion. Enjoy immediately!