For some reason, I used to think that crab cakes are hard to make. The first time I ate a crab cake was in my first visit to The Palm Restaurant in Atlanta years ago.

I loved it.

Two Crab Cakes with Rémoulade Sauce with avocado and tomato salad and condiments on the side

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Since that day every time I see crab cakes on a restaurant’s menu that is what I order. There were times that I was very disappointed and times that I felt like it is the best thing I have ever ate.

Close view of Crab Cakes with sauce on top

A year ago the Cook’s Illustrated magazine published their own version of the best crab cake recipe. That is when I decided to give it a shot and make it in my own kitchen. The result was delicious and as good-looking as they serve in restaurants.

Since then it has been one of my favorite dishes to cook and serve when we have guests.

Overhead view of bowl of Rémoulade Sauce with Crab Cakes a plate

Here is what I like about it:

  1. Mayo, eggs or dry breadcrumbs do not mute the rich flavor of the crabmeat. Instead, this recipe uses shrimp with a celery and onion mousse to bind the crabmeat, which enhances the taste immensely without overpowering the taste of it.
  2. Each cake is coated with toasted panko. I love panko because since it is much coarser than regular breadcrumbs, it gives it a little bit of a crunchy texture.
  3. You do not have to have fresh crabmeat. It is fine if you can find it but canned crabmeat that you can find in your supermarket’s seafood counter works just as well for this recipe.
  4. You can make it one day ahead. If I am serving it for a dinner party, I usually make it one day before the party. All I have to do is coat them with panko crumbs and cook right before serving, which takes less than 15 minutes.
  5. Most everyone loves crab cakes and is impressed when they see that crab cakes are on the menu. Such a “wow” factor…
  6. I personally like to serve it with Rémoulade sauce but sometimes, to change it up a little, I serve it with mango salsa or pico de gallo. Also, you can serve it on your favorite green salad or as a sandwich in between two slices of your favorite bread with tomatoes and lettuce. Sky is the limit…
  7. Making crab cakes at home is much cheaper than eating at a restaurant. The best part of it is that you can eat as much as you want.
    One crab cake, usually, is not enough for me. 🙂
Two Crab Cakes with Rémoulade Sauce with avocado and tomato salad and condiments on the side

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Crab Cakes with Rémoulade Sauce
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Crab Cakes with Rémoulade Sauce

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By: Aysegul Sanford
Yields8 Crab cakes
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Learn how to make crab cakes with remoulade sauce. This restaurant favorite crab cake recipe is just so easy to make. Made with fresh lump crab meat and homemade remoulade sauce, it is cooked on the stove top for a delicious seafood dinner that your family will love.

Ingredients 

Crab cakes:

  • 1 pound canned, pasteurized crabmeat
  • 1 cup milk
  • 1 1/2 cups panko bread crumbs
  • 1 teaspoon table salt * divided
  • 1/2 teaspoon black pepper, freshly grounded *divided
  • 2 celery ribs, chopped
  • 1/2 onion, chopped into cubes
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon unsalted butter
  • 4 oz. shrimp, peeled, deveined and tails removed
  • 1/4 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 4 tablespoons vegetable or olive oil

Rémoulade Sauce

  • 1/2 cup mayonnaise, or vegenaise
  • 1 1/2 teaspoon pickle relish
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Italian Parsley, minced
  • 1/2 teaspoon capers, rinsed
  • 1/2 teaspoon Dijon Mustard
  • 1 garlic clove, peeled and minced
  • 1/4 teaspoon table salt
  • Black pepper to taste

Instructions 

To make the crab cakes

  • Place milk and crabmeat in a glass bowl and cover it stretch film. Refrigerate it for 20 minutes.
  • Place panko bread crumbs in a 12-inch non-stick skillet and cook for 6-8 minutes, stirring constantly, until they are golden brown. Place it in a shallow plate; season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to cool.
  • Wipe out the skillet with paper towel. No need to wash.
  • Pulse celery ribs, onion, garlic in a food processor until they are finely chopped, 8-10 pulses.
  • Rinse the processor bowl and blade. Set aside.
  • Place the butter in the skillet. Add the vegetables and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook it until all the moisture is evaporated for 6 – 7 minutes. Put them in a large bowl (this is the bowl you will get everything mixed at the end) and set aside to cool.
  • Wipe out the skillet with paper towel, one more time.
  • Strain the crabmeat through a strainer, pressing firmly to remove the milk using the back of a spatula. Be gentle not to break the lumps of the crabmeat.
  • Place the shrimp in food processer and pulse until finely ground, 10-12 pulses. Add heavy cream and pulse to mix, 3-4 times.
  • Transfer the shrimp mixture to the cooled vegetable puree. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning and mix until combined.
  • Add the crabmeat in and fold in gently, being careful not to break the lumps.
  • Divide it into 8 equal balls and firmly press them into small patties in the palm of your hands. Place each cake on a baking sheet lined with parchment paper. Cover tightly with stretch film and refrigerate for at least 30 minutes up to 24 hours.
  • Coat each cake with panko breadcrumbs, firmly pressing to stick the crumbs into the exterior of the cake.
  • Heat 1 tablespoon of oil in now-empty non-stick skillet, in medium heat, until it is shimmering. Place 4 cakes and cook without moving until they are golden brown, 3-4 minutes. Using two spatulas flip them. Add one tablespoon of oil and cook the other side for 2-3 minutes. Place them on a platter.
  • Wipe out the skillet with paper towel and repeat the same process for the rest of the crab cakes.

To make the Rémaulade Sauce:

  • Place all ingredients in food processor and pulse until they are truly combined.Place it in a small ramekin and or bowl. It can be refrigerated up to 3 days.

To Serve:

  • Top off with the remaulade sauce and serve immediately

Nutrition

Calories: 314kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 797mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main, Seafood
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

Recipe adapted from Cook’s Illustrated Magazine’s Best Crab Cakes recipe. 

Categorized as: , ,

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

If you’re looking for approachable, yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that’s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

Read More About Me

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19 Comments

  1. I’m going to make some of these crab cakes but could you please tell me what Old Bay seasoning is. Could I make it up myself?

    Reply

    1. Hi there Leitrimlinda,

      Old Bay seasoning is a blend of spices and herbs produced by an American Spice Company. It is mostly used in seafood recipes. I am not sure where you live but if you live in the U.S., it is available in most supermarkets.
      You can make it yourself but only if you are planning to use it for some other recipes. I think for this recipe you can substitute it with a little bit of red pepper (or paprika), black pepper and if you have, some garlic and onion powder.
      If you are planning to use it for future recipes I found this recipe of how to make it at home yourself.

      I hope this helps.

      Please please please let me know if I can answer any other questions you may have about this (or any other) recipes.
      Thanks for stopping by.

      Cheers!
      Ice

      Reply

  4. I’m sure this recipe is great (certainly looks delicious!), but how can it be both worth the money of fresh crabmeat, yet it works just as well with canned? If canned works just as well, how is it worth the expense of fresh?

    Reply

    1. Hi Melissa,
      Between fresh crabmeat and canned (pasteurized) crabmeat I would prefer fresh crabmeat. However, I know that not everybody have access to fresh crab meat.
      The beauty of this recipe is that it works with both. My goal, here in Foolproof Living, is to not have any limitations to my recipes.
      Hope this answers your question.
      Thank you for stopping by.
      Ice

      Reply

  5. Ayşegül,bu yengeç keki Californiada şık bir balık restoranda yemiştim. Tadını çok beğenmiştik ailece. Şimdi senin tarifin ve resimlerin beni çok özendirdi. Gece yarısı olmasa kalk yap. Turkiyede bunları yapacak malzeme varmıdır? Bilmem yapılabilirmi ama muhakkak denenecek.

    Reply

  6. Ayşegül,bu yengeç keki california da. Çok şık bir balık restoranda yemiştim . Tadı müthişti . Senin resimlerdede çok güzel veiştah arttırıcı gözüküyor. Acaba. Tukiyede bu malzemeleri bulabilirmiyim? Yani şimdi geceyarısı olmasa kalkıp deneyeceğim geldi. Ellerine sağlık .

    Reply