Southern Crab Cakes With Remoulade Dipping Sauce

The scent of Old Bay and the promise of sweet, succulent crab have always taken me back to my summers spent on the Chesapeake Bay. As a child, my grandfather, a weathered waterman with hands that told stories of the sea, would bring home bushels of freshly caught crabs. We’d spend hours picking through them, the air thick with laughter and the briny tang of the water. These crab cakes, while not exactly my grandfather’s (his were a closely guarded family secret!), evoke those cherished memories with every single, delicious bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-32 minutes
• Servings: 8
• Yields: 8 crab cakes
• Dietary Type: Can be adapted for Gluten-Free

Ingredients

• 10 ounces lump crabmeat (fresh)
• 1 1/2 cups white breadcrumbs (or sourdough, divided)
• 1/4 cup green onion (chopped)
• 1/2 cup fat-free mayonnaise (or reduced-fat, divided)
• 1 egg white (lightly beaten)
• 2 tablespoons grainy mustard (coarse grain or spicy brown, divided)
• 3/4 teaspoon hot pepper sauce (divided)
• 2 teaspoons olive oil (divided)
• Lemon wedges (to serve)

Equipment Needed

• Medium bowl
• Small bowl
• Large nonstick skillet
• Serving platter

Instructions

1. Preheat your oven to 200°F. This low temperature will keep the crab cakes warm without drying them out while you cook the remaining batches.
2. In a medium bowl, gently combine the lump crabmeat, 3/4 cup of the breadcrumbs, and the chopped green onions. Be careful not to overmix, as you want to keep the crabmeat in distinct lumps for the best texture.
3. Add 1/4 cup of the mayonnaise, the lightly beaten egg white, 1 tablespoon of the grainy mustard, and 1/2 teaspoon of the hot pepper sauce to the crab mixture. Mix everything together until just combined. Again, avoid overmixing.
4. Using approximately 1/4 cup of the crab mixture per cake, shape the mixture into 8 crab cakes, each about 1/2 inch thick.
5. Lightly roll the formed crab cakes in the remaining 3/4 cup of breadcrumbs, ensuring they are evenly coated. This creates a lovely, crispy crust.
6. Heat a large nonstick skillet over medium heat until hot. Add 1 teaspoon of olive oil to the hot skillet.
7. Carefully place 4 of the crab cakes in the skillet and cook for 4 to 5 minutes per side, or until they are golden brown and heated through.
8. Transfer the cooked crab cakes to a serving platter and place in the preheated oven to keep warm.
9. Repeat steps 6-8 with the remaining 1 teaspoon of olive oil and the remaining crab cakes.
10. To prepare the dipping sauce, combine the remaining 1/4 cup of mayonnaise, 1 tablespoon of grainy mustard, and 1/4 teaspoon of hot pepper sauce in a small bowl. Mix well until smooth and creamy.
11. Serve the warm crab cakes with lemon wedges and the remoulade dipping sauce.

Expert Tips & Tricks

• Don’t overmix! This is the cardinal rule of crab cakes. Overmixing will result in tough, rubbery cakes. Gently fold the ingredients together until just combined.
• Use good quality crabmeat. Fresh lump crabmeat is the best choice for these crab cakes. Avoid using imitation crabmeat, as it will not provide the same flavor or texture.
• Chill the crab cakes before cooking. Placing the shaped crab cakes in the refrigerator for about 30 minutes before cooking will help them hold their shape and prevent them from falling apart in the skillet.
• Adjust the spice level to your preference. If you prefer a milder flavor, reduce the amount of hot pepper sauce. For a spicier kick, add a pinch of cayenne pepper to the crab mixture.
• For extra crispy crab cakes: Try pan-frying them in a mixture of butter and olive oil for a richer flavor and crispier crust.
• Make-ahead option: You can prepare the crab cakes ahead of time and store them in the refrigerator for up to 24 hours before cooking. Be sure to keep them covered tightly to prevent them from drying out.

Serving & Storage Suggestions

Serve these delectable crab cakes warm as an appetizer, a light lunch, or even as a main course accompanied by a fresh salad or grilled vegetables. A side of coleslaw is also a classic pairing!

Leftover crab cakes should be stored in an airtight container in the refrigerator. They will keep for up to 2 days.

To reheat, you can gently warm them in a skillet over low heat, in the oven at 350°F until heated through, or even in the microwave (though the texture might be slightly altered).

Do not leave crab cakes at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	88.2 kcal	–
Calories from Fat	21g	25%
Total Fat	2.4 g	3%
Saturated Fat	0.4 g	1%
Cholesterol	28.5 mg	9%
Sodium	358.6 mg	14%
Total Carbohydrate	7.1 g	2%
Dietary Fiber	0.7 g	2%
Sugars	1.6 g	6%
Protein	9.2 g	18%

Variations & Substitutions

• Gluten-Free Crab Cakes: Use gluten-free breadcrumbs instead of regular breadcrumbs. You can also use almond flour or crushed gluten-free crackers.
• Spicy Crab Cakes: Add a pinch of cayenne pepper, a dash of your favorite hot sauce, or some finely chopped jalapeño peppers to the crab mixture for an extra kick.
• Herby Crab Cakes: Mix in some fresh herbs like parsley, dill, or chives for a more vibrant flavor.
• Different Mustard: While grainy mustard adds a wonderful texture and flavor, you can substitute it with Dijon mustard or yellow mustard if you prefer.
• Breadcrumb Alternatives: Panko breadcrumbs will provide an extra crispy crust.

FAQs (Frequently Asked Questions)

Q: Can I use frozen crabmeat?
A: While fresh is best, you can use frozen crabmeat. Be sure to thaw it completely and squeeze out any excess moisture before using it in the recipe.

Q: Can I bake these crab cakes instead of pan-frying them?
A: Yes, you can bake them! Preheat your oven to 375°F and bake for about 15-20 minutes, or until golden brown and heated through.

Q: What can I serve with these crab cakes?
A: These crab cakes are delicious with a variety of sides, such as a fresh salad, coleslaw, grilled vegetables, or roasted potatoes.

Q: Can I freeze these crab cakes?
A: Yes, you can freeze them before cooking. Place the shaped crab cakes on a baking sheet lined with parchment paper and freeze for about 2 hours, or until solid. Then, transfer them to a freezer-safe bag or container and store for up to 2 months. Thaw completely before cooking.

Q: My crab cakes are falling apart! What am I doing wrong?
A: This is usually due to overmixing or not using enough binder. Be sure to gently combine the ingredients and use enough mayonnaise and egg white to hold everything together. Chilling the crab cakes before cooking can also help.

Final Thoughts

Now that you’re armed with this fantastic recipe, I urge you to venture into your kitchen and recreate a taste of the South. These Southern Crab Cakes with Remoulade Dipping Sauce are more than just a dish; they’re an experience, a memory waiting to be made. Don’t hesitate to experiment with variations and make them your own. And please, do share your creations and feedback – I can’t wait to hear about your culinary adventures! Why not pair them with a crisp glass of Sauvignon Blanc for the perfect culinary harmony? Happy cooking!