Besecker’s Classic Crab Cakes with Rémoulade Sauce
Rated 4.3 stars by 3 users
Servings
4
Prep Time
2 hours
Cook Time
10 minutes
Besecker’s Classic Crab Cakes with Homemade Rémoulade Sauce are made with fresh Dungeness crab meat, a blend of spices, and a hint of dijon mustard. Paired with a tangy, creamy rémoulade sauce, these crab cakes deliver a perfect balance of flavor and texture.
Author:Joci Besecker
Ingredients
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1lb Dungeness Crab Meat
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3 cups fresh bread crumbs, divided
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2 large eggs, beaten
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2 tbsp mayonnaise
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2 tbsp white onion, diced
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2 tbsp celery, diced
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2 tbsp red bell pepper, diced
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1 tbsp parsley, minced
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1 clove minced garlic
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½ tsp salt
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¼ tsp dried mustard
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¼ tsp cayenne
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2 tbsp olive oil
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½ cup mayonnaise
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2 tbsp stone ground mustard
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½ tbsp paprika
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1 tsp Cajun or Creole seasoning
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1 tsp horseradish
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1 tsp pickle juice
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½ tsp hot sauce
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1 clove minced garlic
Rémoulade Sauce:
Directions
In a large bowl, mix together bread crumbs, eggs, mayonnaise, onion, celery, bell pepper, parsley, garlic, and seasonings. Stir in crabmeat. Chill for 2 hours or up to 12 hours.
For the rémoulade sauce, combine all of the ingredients in a bowl and whisk until well combined. Store in the fridge until ready to serve.
Shape crab mixture into 12 small cakes. Coat each cake with bread crumbs.
Heat oil in a large skillet over medium heat. Cook for 4-5 minutes per side until just crispy on the outside.
Serve the crab cakes with rémoulade sauce. Enjoy!
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