Crab Cakes and Remoulade
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Recipe courtesy of Ree Drummond

Crab Cakes and 5-Ingredient Remoulade

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings


5-Ingredient Remoulade:


  1. In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
  2. Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.

5-Ingredient Remoulade:

  1. Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

Cook’s Note

To fry the crab cakes: Add the butter to the skillet over medium heat. Sear until golden, 3 to 4 minutes per side.