Gulf Coast Crab Cakes with Country Remoulade

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  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 24 bite-size crab cakes
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1 pound lump crabmeat, picked over for cartilage

1/3 cup panko breadcrumbs

2 tablespoons mayonnaise

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Creole seasoning, or to taste

Dash of hot sauce

1 large egg, lightly beaten

Zest of 1 lemon

Coarse salt and freshly ground black pepper

1/4 cup canola oil, plus more if needed 

Country Remoulade, recipe follows, for serving

Chopped chives, for garnish

Country Remoulade:

1 cup mayonnaise

1 tablespoon chopped fresh chives

1 tablespoon freshly squeezed lemon juice

1 tablespoon whole-grain Dijon mustard

1/2 teaspoon hot sauce, or to taste

2 to 3 green onions, white and pale green parts only, finely chopped

1 stalk celery, very finely chopped

1 clove garlic, finely chopped

Coarse salt and freshly ground black pepper


  1. In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes. 
  2. Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain. 
  3. Serve warm with a dollop of Country Remoulade and garnished with chives.

Country Remoulade:

Yield: 1 3/4 cups
  1. In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
  2. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.