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Crab Cakes with Remoulade Sauce

These make a great lunch, served with a salad

Yield: 12 crab cakes, each about 2 inches in diameter and ¾ inch thick

  • 1 ½ lbs. fresh Dungeness crab meat
  • 1 cup fresh bread crumbs
  • 1/3 cup mayonnaise
  • 1/4 cup finely minced green onion, both white and green parts
  • 1/4 cup very finely minced celery
  • juice of 1/2 lemon
  • 1/4 tsp. cayenne pepper or 1 tsp. Tabasco sauce
  • 1/4 tsp. each salt and freshly ground black pepper
  • for browning the cakes:
  • 1 cup fine, dry bread crumbs or Panko (Japanese bread crumbs)
  • vegetable oil for cooking

Pick through the crab to be sure there are no bits of shell or cartilage. Mix with the remaining ingredients.

Spread dry crumbs on a plate. Divide crab mixture into 12 portions and form into cakes. Press into the crumbs, turning to coat top and bottom. Refrigerate for up to one day or cook immediately.

Heat a large, heavy frying pan over medium-high flame. When quite hot add 1 tablespoon vegetable oil, swirling pan to coat. Add half the cakes. Cook about 2-3 minutes per side, turning once. They will be brown and crisp. Transfer to a plate, and keep warm while you cook remaining cakes. Wipe out pan, add remaining tablespoon oil before cooking second batch. Serve with the remoulade sauce.

Spicy Remoulade Sauce


  • 1/2 cup good mayonnaise (don’t use “low fat” because it’s too sweet)
  • 1-inch piece dill pickle
  • 2 tsp. drained small capers
  • 1 scallion, in 1-inch pieces, or 1 shallot
  • 1 tsp. Dijon mustard
  • 1/2 tsp. sweet paprika
  • 2 tsp. prepared horseradish
  • 1 tsp. chopped parsley
  • 1/8 tsp. cayenne pepper
  • 1 tsp. hot sauce (e.g. Tabasco)
  • squeeze of lemon juice

Finely chop the pickle, capers and scallion by hand and combine with the remaining ingredients, or use on-off pulses of the food processor to combine.