Ingredients
- 6 French rolls
- 1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme
- 12 ounces lump crabmeat, drained
- 2 cups Remoulade Sauce, recipe follows
- 1 (8.5-ounce) box corn muffin mix
- Vegetable oil, for frying
- Tomatoes, sliced
- Butter lettuce leaves, washed and dried
Directions
Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
Preheat oven to 375 degrees F.
In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
Remoulade Sauce:
- 2 tablespoons jarred capers, chopped
- 2 cups tartar sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon prepared horseradish
- 6 dashes hot pepper sauce, or to taste (recommended: Tabasco)
In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
Yields: 2 cups
Prep Time: 5 minutes
Inactive Prep Time: about 1 hour
Ease of preparation: easy
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 44 reviews
By evecockrell_119...
Germantown, 60
on August 13, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've been researching a good recipe for crab cakes on this site and reading comments from reviewers. Some comments (whether pro or con are very helpful and have taught me what challenges to expect in preparing a great crabcake. Some, however, do not seem to be written to give aid to other reviewers; instead these scurrilous ventings seem to be the effluvia of bad tempered, self-important people who don't seem to be able to cook. I am left wondering if anonymous (isn't it usually? has such a nasty refrigerator that anything she/he cooks cannot taste good, or whether anonymous hasn't got the sense of a raccoon and cannot taste as each stage of preparation is reached so that seasoning correction can be made as needed. Anyway, anyone who cannot share why they are unhappy with a recipe, specifically, and pleasantly, does not deserve a minute of anyone's attention and should be removed from the site. To those of you who do go to the trouble of recording all the useful information about your experiences of the dish, thank you!!
By tiggerwinni_7487895
Portales, NM
on April 09, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I agree with using this recipe just as a guide. That's what I did.
I made my own tartarsauce and I left the horseradish, capers and the hot sauce out (I think the cajun seasonig made it spicy enoughand I added one egg white, because I wanted to make sure they don't fall apart. I also didn't roll them in the corn bread mix (think it's weird. I served the crabcakes with vegetables. They tasted really good and I will make them again - in my own way...
By dwilson_5906761
West Springfiel...
on April 01, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Although I didn't try the crab cakes (i'm from Maryland, and this recipe is definitely not one a Marylander would eat, but I was intrigued by the ingredients for the sauce. It was very, very good. I made Ellie Kreigers recipe for tarter sauce, so it was very healthy (drain your yogurt first or buy Greek style and added Sandra's ingredients--wonderful. I made my own crab cakes and had a left over sandwich today using the rest of the remolaude sauce. Thank you Sandra, sorry you have such hate mongers on your site!!!
Read all 44 reviews