Pitchin' In

Pitchin' In

Crab Cakes with Lemon Remoulade

  • serves 4
Lynn Crawford
Lynn Crawford Pitchin' In


80 Ratings
Directions for: Crab Cakes with Lemon Remoulade


Crab Cakes

1 lb(s) crabmeat, cooked and picked well

⅓ cup panko bread crumbs

3 green onions, finely chopped

2 Tbsp chopped parsley

¼ cup mayonnaise

3 egg yolks

1 tsp Worcestershire sauce

1 tsp Dijon mustard

½ lemon, juiced

Salt and freshly ground black pepper

Flour, for dusting

½ cup vegetable oil

Lemon Remoulade

1 cup mayonnaise

2 lemons, juice and zest

2 Tbsp cornichons, minced

2 Tbsp capers, minced

2 Tbsp chopped parsley leaves

salt and freshly ground black pepper


Crab Cakes

1. In a large bowl, mix together all ingredients, except for the flour and vegetable oil. Season the mixture well with salt and pepper.

2. Shape into 4- 6 crab cakes and lightly dust with flour.

3. Heat the oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes and cook until golden brown on each side, about 3-4 minutes. Carefully flip crab cakes and cook on the other side until golden brown.

Lemon Remoulade

1. Whisk all of the ingredients together in a small mixing bowl. Season the sauce with salt and pepper. Refrigerate until ready to use.

See more: Shellfish, North American, Main, Dinner, Lunch, Fry, Party Favourites


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