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Two golden brown crab cakes topped with black caviar sit on a plate, partially resting on a creamy, herb-speckled sauce.

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
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Main Course, Seafood
Calories: 3110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • Lemon Wedges to serve
  • 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
  • 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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