Recipe courtesy of Lobster Roll

Grandma's Old Fashioned Crab Cake Roll

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 3 servings
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4 large garlic cloves, minced

6 tablespoons olive oil

1/4 cup diced onion

1/3 cup diced scallions

1/2 cup diced celery

2 tablespoons diced green bell pepper

2 tablespoons diced red bell pepper

2 tablespoons white wine

1 pound lump crabmeat, drained

1/2 cup seasoned bread crumbs

1/2 cup grated Parmesan

2 tablespoons lemon juice

2 eggs, lightly beaten

2 tablespoons chopped parsley leaves

2 teaspoons Dijon mustard

1 teaspoon seafood seasoning (recommended: Old Bay Seasoning)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 hamburger buns

Tomato, sliced for garnish

Lettuce, for garnish

1 lemon, cut into wedges for garnish

2 cups Remoulade sauce, recipe follows

Remoulade Sauce:

2 cups mayonnaise

3 tablespoons green sweet relish

2 garlic cloves, minced

2 teaspoons capers

1 tablespoon anchovy paste

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

Salt and freshly ground black pepper


  1. In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
  2. In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.

Remoulade Sauce:

  1. In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.