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Crab Cakes with Remoulade Sauce Taste Test



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


Now that I have an easy recipe to make my favorite appetizer, I will be making it all the time! These crab cakes are light, fluffy, crispy and wonderfully complimented by the remoulade sauce.

Crab Cakes with Remoulade Sauce
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Makes 12 servings

Cook Time: about 2 hours


Ingredients for the crab cake:

*2 eggs

*1/2 cup mayonnaise

*1 tablespoon Dijon mustard

*2 tablespoons fresh parsley, chopped

*2 teaspoons Old Bay Seasoning

*2 pounds fresh lump crab meat

*1 cup panko breadcrumbs (or any brand)


Ingredients for the remoulade:

*1 cup mayonnaise

*1/4 cup Dijon mustard

*1 tablespoon paprika

*2 teaspoons horseradish

*1 tablespoon minced pickles

*1 teaspoon garlic powder

*1/2 tablespoon lemon juice

*Salt to taste


Preparation for the crab cakes:

*In a large bowl whisk together egg, mustard, mayo and Old Bay Seasoning.

*Add the crab meat and breadcrumbs and fold gently with spatula until well combined.

*Cover with plastic film and refrigerate for at least one hour to overnight.

*Preheat oven to 400F and lightly grease a baking sheet.

*Using a 1/2 cup measuring cup, separate the mixture into 12 portions. Shape into balls with your hands and place on top of prepared baking sheet.

*Lightly press down the balls making them into discs.

*Place in the oven and bake for 12-15 minutes or until golden brown.

*Serve and accompany with remoulade sauce.


Recipe and Taste Tester - Cecelia Zook

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