Perfect for Summer Crab Cakes

If you’ve read this blog long enough, you’ll know that I ADORE seafood ESPECIALLY during the Summer. So it should be no surprise that I’m about to tell you the recipe for these crab cakes with a remoulade that is so good that my husband often puts it on the salad that I serve alongside these cakes. If you’ve got a craving for all things crab, keep reading!

If crab wasn’t enough, the other reason I love this recipe is that I can go and make these ahead of time. I can also say that these last a day after so if you want to keep the leftovers for lunch there’s no risk. I frequently will make these for dinner one night and eat the leftovers for lunch the next (even for dinner sometimes). I got this recipe from Host the Toast if you would like to see the original recipe. Without further delay, please enjoy this recipe.

Perfect for Summer Crab Cakes, by autumnbecomes.me

For the Remoulade:

  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Sriracha
  • 1 tablespoon capers
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1 shallot, coarsely chopped

For the Crab Cakes:

  • 1 lb fresh lump crab meat
  • 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon Old Bay seasoning
  • 1 teaspoon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon canola oil
Perfect for Summer Crab Cakes, by autumnbecomes.me

For the Remoulade:

Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

For the Crab Cake:

  1. In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
  2. In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture. You don’t want to pulverize the crackers.
  3. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
  4. Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
  5. Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200-degree oven.
Perfect for Summer Crab Cakes, by autumnbecomes.me

Hopefully, you feel really good about what you’ve made. If you’d like to talk about your experience, leave a comment below! If you want to show me how it went then tag me on either Instagram or Facebook and I’ll check it out. I hope you enjoy your meal and I wish you a wonderful day. -Heather Astaneh