Recipe: Crab Cakes with Easy Rémoulade

Recipe: Crab Cakes with Easy Rémoulade

Nealey Dozier
Jun 28, 2015
(Image credit: Nealey Dozier)

When I was in college, I took a spring break scuba-diving trip off the coast of St. Eustatius, a tiny little island a hop-skip-and-jump away from the better-known St. Martin. It was a carefree week of exploring long-lost shipwrecks, sipping on homemade piña coladas, and nursing a serious sunburn.

(Image credit: Nealey Dozier)

I was staying in the guest house of a local woman who hosted divers from around the world. Her accommodations were relaxed and hospitable, as if it was your own grandmother's house. There were Dutch-style doors in my bedroom, which allowed the nosy pet rooster to pop in on his own accord, as well as a freestanding outdoor shower in the middle of an abundant rose garden (oh, what I would do to have that shower now). There was even a furry tarantula taking up residence in my bathroom. It was pure bliss. (Well, except for the whole spider-in-the-bathroom part.)

On the last day of my vacation, I happened to notice a tattered recipe for "Statia (as the island is known to locals) Crab Cakes" taped to the refrigerator door. I quickly copied it down, knowing it would make a long-lasting souvenir. Unfortunately, when I tried to replicate the recipe in my ill-equipped sophomoric kitchen, I ended up with crumbly and disgusting mush. (Looking back, I probably used canned crab. That explains so much.) My cooking skills have come a long way since then, as has my crab cake recipe.

These crab cakes are all about the crab. A little bit of mayonnaise, panko, and an egg keep it all together, and the bell peppers and scallions add some fresh flavor and texture. This recipe is easy enough for a weeknight meal, but special enough for entertaining. I just so happened to make these for my dad last week and he declared them "the best he'd ever had." I just might have to agree.

(Image credit: Nealey Dozier)

Crab Cakes with Rémoulade

Makes 10 crab cakes; serves 4

  • For the crab cakes:
  • 1 pound lump crab meat
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1/2 cup panko crumbs, plus additional for dredging
  • 1/4 cup lemon juice (about 2 lemons)
  • 2 tablespoons mayonnaise
  • 2 teaspoons mustard powder
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Worcestershire sauce
  • Lemon wedges, for garnish
  • For the rémoulade:
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sweet relish
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon prepared horseradish sauce
  • Couple dashes of hot sauce
  • Squeeze of lemon

For the crab cakes, combine the crab meat, bell peppers, and green onions in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4-cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and chill until ready to cook.

Heat a few glugs of canola or safflower oil in a large aluminum or cast iron skillet over medium-high to high heat. Cook crab cakes (in two batches if necessary, adding more oil as needed) until crispy and light golden-brown, 2 to 3 minutes per side. Keep the crab cakes hot in a warm oven, if desired. Serve with a lightly dressed arugula salad, a couple of lemon wedges, and a dollop of rémoulade.

For the rémoulade, combine all of the ingredients in a small bowl and chill for at least 4 hours. Adjust seasonings to suit personal taste, if desired.

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