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Southern Crab Cakes with Rémoulade Sauce


  • Makes 8 servings

  • 3/4 cup homemade mayonnaise or prepared mayonnaise, divided
  • 2 tablespoons coarse grain or spicy brown mustard, divided
  • 1/4 cup plus 1 tablespoon chopped green onions, divided
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon hot pepper sauce, divided
  • 1/4 teaspoon salt
  • 10 ounces fresh lump crabmeat
  • 1 1/2 cups fresh white or sourdough bread crumbs, divided
  • 2 egg whites, lightly beaten
  • 1/4 cup olive oil, divided
  • Lemon wedges (optional)


  1. 1. Place 1/2 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon green onions, lemon juice, garlic, 1/2 teaspoon hot pepper sauce and salt in pitcher of KitchenAid® Torrent™ Blender. Cover and blend on medium speed 10 seconds or until well blended. Transfer to small bowl; set aside.
  2. 2. Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs and remaining 1/4 cup green onions in medium bowl. Add egg whites and remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/2 teaspoon hot pepper sauce; mix well. Shape mixture by 1/4 cupfuls into eight 1/2-inch-thick cakes. Lightly coat with remaining 3/4 cup bread crumbs.
  3. 3. Heat 2 tablespoons olive oil in large nonstick skillet over medium heat. Add four crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to plate; keep warm in oven. Repeat with remaining 2 tablespoons oil and four crab cakes.
  4. 4. Serve crab cakes warm with rémoulade sauce and lemon wedges.
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