Crab Cake w Remoulade & Caviar

Golden, tender crab cakes with a perfectly crisp crust, served with a bold Creole remoulade and topped with a touch of caviar for that finishing touch.

Why You'll Love Crab Cake w Remoulade & Caviar

These crab cakes lean on jumbo lump crabmeat with just enough crushed saltines to hold together, pan-fried until golden, about 3 minutes a side. The remoulade brings Creole mustard, horseradish, and a dash of cayenne, and a spoonful of caviar on top turns it into a proper dinner-party starter.

Tips and Tricks

• Chilling the Crab Mixture: The longer the crab mixture chills, the better it holds its shape during cooking.
• For Extra Crispiness: Chill the crab cakes for 30 minutes in the freezer before frying.
• Baking Option: Bake at 400°F for 12-15 minutes, flipping halfway, until golden brown.

Variations

• Spicy Kick: Add an extra dash of hot sauce to the remoulade for more heat.
• Lemon Herb Twist: Add fresh dill or tarragon to the crab mixture for a brighter, herbaceous note.
• Sweet Corn Crab Cakes: Fold in ¼ cup of corn kernels for a touch of sweetness.

Substitutions

• Saltines: Substitute with panko breadcrumbs for a lighter texture.
• Canola Oil: Use avocado oil or vegetable oil for frying.
• Creole Mustard: Use Dijon mustard or a coarse grain mustard.

Best served with

• Roasted Asparagus with Lemon Butter
• Tangy Cabbage Slaw with Vinegar Dressing
• Mixed Greens Salad with Lemon Vinaigrette
• Chilled Champagne or Sparkling Wine

How to Store Leftovers

• Cool completely before storing in an airtight container.
• Refrigerate for up to 2 days.
• Reheat in a 375°F oven for 10 minutes to crisp up.

Common Questions

Crab Cake with Remoulade & Caviar

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Golden, tender crab cakes with a perfectly crisp crust, served with a bold Creole remoulade and topped with a touch of caviar for that finishing touch.

Servings: 4 servings | Pre

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Dinner, Main Course, Seafood

Calories: 3110

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Crab Cakes

• ½ cup Mayonnaise
• 1 Large Egg beaten
• 1 tablespoon Dijon Mustard
• 1 tablespoon Worcestershire Sauce
• ½ teaspoon Hot Sauce
• 1 lb Jumbo Lump Crabmeat picked over
• 20 Saltine Crackers finely crushed
• ¼ cup Canola Oil

Remoulade

• 1 cup Mayonnaise
• 3 tablespoon Creole Mustard or Dijon Mustard
• 2 tablespoon Parsley finely chopped
• 2 tablespoon Scallions finely chopped
• 2 tablespoon Horseradish prepared or finely grated
• 1 clove Garlic finely grated
• 1 teaspoon Hot Sauce
• 1 teaspoon Lemon Juice plus more to taste
• 1 dash Cayenne Pepper
• ½ teaspoon Paprika

To Serve

• Lemon Wedges to serve
• Caviar optional

Equipment

• 2 Mixing Bowls
• 1 Large Skillet
• 1 Fine Mesh Sieve
• 1 Spatula

Method

 

Prepare the Crab Cakes

1. In a small bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and hot sauce until smooth.
2. In a medium bowl, gently toss the crabmeat with crushed saltine crackers.
3. Fold the mayonnaise mixture into the crab mixture, being careful not to overwork.
4. Cover and refrigerate for at least 1 hour to firm up.

Prepare the Remoulade

1. In a small bowl, combine mayonnaise, Creole mustard, parsley, scallions, horseradish, garlic, hot sauce, lemon juice, cayenne, and paprika.
2. Whisk until smooth and creamy.
3. Taste and adjust seasoning with additional lemon juice or hot sauce if needed.
4. Refrigerate until ready to serve.

Cook the Crab Cakes

1. Scoop the crab mixture into eight ⅓-cup mounds.
2. Gently form into patties about 1 ½ inches thick.
3. In a large skillet, heat the canola oil over moderately high heat until shimmering.
4. Add the crab cakes in batches, cooking until golden brown and heated through, about 3 minutes per side.
5. Transfer to a paper towel-lined plate to drain excess oil.

Plate & Serve

1. Arrange the crab cakes on a serving plate.
2. Spoon the remoulade over each cake or serve on the side.
3. Add a small dollop of caviar over each crab cake for a luxe finish.
4. Serve with lemon wedges for a final burst of brightness.

Nutrition

Calories: 3110kcalCarbohydrates: 59gProtein: 13gFat: 315gSaturated Fat: 45gPolyunsaturated Fat: 170gMonounsaturated Fat: 95gTrans Fat: 1gCholesterol: 141mgSodium: 3940mgPotassium: 578mgFiber: 6gSugar: 8gVitamin A: 1604IUVitamin C: 26mgCalcium: 139mgIron: 7mg

Notes

Storage: Keep uncooked crab cakes and remoulade in separate airtight containers in the fridge; the crab mixture holds for up to a day before cooking. Cooked crab cakes keep for up to 2 days and are best reheated in a skillet or oven to keep the crust crisp, not the microwave.

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