Crab Cakes with Remoulade Recipe

Crab cakes with remoulade are the ultimate seafood dinner, packed with sweet lump crab meat with minimal filler for maximum crab flavor in every bite. Pan-seared to a golden crust and served with a tangy, spicy remoulade sauce, these crab cakes are gluten-free and worthy of any fine dining menu. Each serving delivers 26g of protein from real crab with just 3g of carbs per serving.

Ingredients

Crab Cakes

• 500g lump crab meat, picked over for shells
• 2 tbsp almond flour (or gluten-free breadcrumbs)
• 2 tbsp mayonnaise
• 1 egg
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp fresh parsley, chopped
• 2 tbsp spring onion, finely sliced
• 1 tsp lemon juice
• 2 tbsp butter or oil (for cooking)

Remoulade Sauce

• 1/2 cup (120g) mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce (like Tabasco)
• 1 tsp capers, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt to taste

Instructions

1. Make remoulade first: whisk all sauce ingredients together in a small bowl. Refrigerate for at least 30 minutes for flavors to develop.
2. Gently fold together crab meat, almond flour, mayo, egg, Dijon, Worcestershire sauce, Old Bay, garlic powder, salt, parsley, spring onion, and lemon juice. Avoid breaking up the crab lumps.
3. Divide mixture into 8 equal portions. Shape into flat patties about 7cm in diameter and 2cm thick.
4. Refrigerate crab cakes on a parchment-lined plate for 30 minutes — this is critical for them to hold together.
5. Heat butter or oil in a large non-stick or cast-iron skillet over medium-high heat.
6. Cook crab cakes for 3-4 minutes on the first side without moving until a golden crust forms.
7. Flip carefully and cook for 3 more minutes.
8. Serve 2 crab cakes per person with a generous dollop of remoulade sauce and lemon wedges.

Tips & Variations

• The less filler (breadcrumbs), the better the crab cakes. Almond flour gives structure without diluting flavor.
• Never skip refrigerating the formed cakes. The chill time is what prevents them from falling apart in the pan.
• Use the highest quality lump crab meat available. Fresh is best; well-drained canned works as a budget option.
• Bake instead of pan-fry: place on a greased baking sheet and bake at 400°F (200°C) for 18-20 minutes, flipping once halfway. Less crispy but hands-off.
• Serve over a simple arugula salad dressed with lemon and olive oil for a restaurant-style presentation.

Nutrition Breakdown

Calories: 459 kcal

Protein: 25.9g

Fat: 37.3g

Carbs: 3g

Fiber: 1g

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