Golden and crisp on the outside, tender and full of sweet crab on the inside – these Crab Cakes with Remoulade are one of those restaurant-worthy dishes you can absolutely master at home. Paired with a creamy, tangy Dijon remoulade sauce, they make the perfect appetizer or light dinner.
What makes these crab cakes special is the use of jumbo lump crab meat, which keeps the texture rich and meaty. The saltine crackers add just the right amount of crunch, and the seasoning blend keeps things flavorful without overpowering the crab. And that remoulade? It’s a quick stovetop sauce that gets blended until smooth, perfect for spooning over each bite.
Helpful Tips
- Chill before baking: Refrigerating the formed crab cakes for 30 minutes helps them hold together and bake up nice and firm.
- Be gentle with the crab: When mixing, fold everything together softly to keep those beautiful lumps of crab intact.
- Use an internal thermometer: Bake until the centers reach 145°F so you know they’re fully cooked without drying out.
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Crab Cakes with Remoulade
Ingredients
- 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
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.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.