Crab Cakes with Remoulade Sauce

Total Time:
45 min
20 min
25 min

6 servings

  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 tablespoon sweet paprika
  • 2 tablespoons olive oil
  • 3/4 cup brunoised red onion
  • 1/2 cup brunoised red bell pepper
  • 1/2 cup brunoised yellow bell pepper
  • 2 eggs, lightly beaten
  • 1 pound lump crab meat
  • 2 fresh jalapeno chiles, seeded and brunoised
  • 2 tablespoons minced fresh basil leaves
  • 2 tablespoons minced fresh parsley leaves
  • 1 tablespoon minced fresh tarragon leaves
  • 2 cups panko, ground to a mealy consistency, divided
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground white pepper
  • 1/2 cup clarified butter
  • Remoulade Sauce:
  • 1 cup Mayonnaise, recipe follows
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, minced
  • 1 cornichon, minced
  • 1 or 2 anchovies, minced
  • 1 shallot, minced
  • 1 teaspoon minced fresh chives
  • 2 teaspoons minced fresh parsley leaves
  • Salt and freshly ground white pepper
  • Mayonnaise:
  • 1 egg yolk*
  • 1/8 teaspoon salt
  • Freshly ground white pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup corn oil

In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.

Preheat oven to 375 degrees F.

In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.

Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko.

In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.

Remoulade Sauce:

In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.

Yield: 2 cups


In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.


Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Yield: 1 cup

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