Southern Culinary Arts: Holle's Crab Cakes with Remoulade Sauce

culinary arts

Welcome to my online cooking school! Today's online cooking classes are all about a delicious favorite Southern food -- crab cakes. I love crab meat! One of my favorite ways to eat it is in the form of crab cakes. This is a good way to cook crabs you’ve caught and picked. Don’t know how to catch crabs? Read my hub about it! I also tell you how to kill ‘em, cook ‘em, and pick ‘em.

Just about every region in the United States has its own version of the crab cake, and they're all a little different. Maryland has its version, Florida has its version, Louisiana has its version, and so on. I suggest you begin with a fairly basic recipe and then tweak it to your own liking. Season with red pepper, cayenne, black pepper, or a seasoning blend.

If you don’t have access to crabs, no problem. You can purchase crab meat that’s already picked. Don’t use those flat cans from the grocery store shelf unless you have no other choice– it doesn't have as much taste. It is better than nothing, however, and I actually like to keep it on hand in case company drops in unexpectedly. If you can, use the kind that’s refrigerated. Most of it is ultra-pasteurized and will keep a long time in the fridge. It can also be frozen.

These crab cakes are delicious! Eat them by themselves, with cocktail sauce, or with my homemade remoulade sauce (recipe below).

What you’ll need for the crab cakes:

1 pound crab meat (refrigerated or fresh)

1/4 cup mayonnaise

¼ cup finely chopped onion

¼ cup finely chopped bell pepper

1 teaspoon garlic salt (I use Lowry’s)

1 egg

1 teaspoon Cajun or Old Bay seasoning (or more, to taste)

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1/3 cup finely crushed buttery crackers (like Waverly or Ritz) OR breadcrumbs

Peanut oil

Flour

Directions:

Pick through crab meat and remove any shell and cartilage. Combine crab meat with the next four ingredients.

In another bowl, beat egg. Add Worcestershire sauce, lemon juice, and Cajun or Old Bay seasoning. Mix in crumbs and allow them to soften for 10 minutes.

Add the cracker mixture to the crab meat mixture and blend together well. Form into cakes and dredge in flour.

Fry in ¼ inch of peanut oil, over medium heat. Cook each side for 4-5 minutes, until brown. Handle the cakes gently!

Remoulade Sauce

½ cup mayonnaise

2 tablespoons finely diced white onion

1 tablespoon finely chopped parsley

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon finely minced garlic

2 heaping tablespoons sweet pickle relish, with juice

1 teaspoon (or more) Cajun seasoning

1 teaspoon sugar or Splenda

Mix together all ingredients. Refrigerate for two hours to allow flavors to mingle.

Read more about culinary arts, online cooking school, and my online cooking classes below!

Learn to make delicious crab cakes in my online cooking school!
Learn to make delicious crab cakes in my online cooking school!

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Comments 9 comments

breakfastpop profile image

breakfastpop 6 years ago

Thanks for the recipe. I love crab. Yesterday I had crab cake with a buerre blanc sauce for lunch and King Crab legs for dinner!


habee profile image

habee 6 years ago from Georgia Author

Wow! Now if you could just turn crab into a breakfast recipe...


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York

Who doesn't like crab cakes? My vegetarian girlfriend, that's who! Oh well, more for me :D Thanks again, habee. You know I'm bookmarking this one too!


TattoGuy 6 years ago

Being honest I dont give a crap about crabs, I just popped in to wish you a Happy New Year cause yer lovely xox


Kaie Arwen profile image

Kaie Arwen 6 years ago

Happy New Year.......... thank you for the recipe!


habee profile image

habee 6 years ago from Georgia Author

Wow, Tattoo! That's a GREAT comment! Many thanks!

Hi, Dohn - sorry, didn't see you at first, I was so bowled over by Tattoo's comment! Thanks for reading!

Happy New Year to you, too, Kaie!!


Hello, hello, profile image

Hello, hello, 6 years ago from London, UK

Thanks for the recipe and all the best for the New Year.


bearclawmedia profile image

bearclawmedia 6 years ago from Mining Planet Earth

Let the flavours mingle, That is the key! Your hubs are a bit like that, they kinda simmer along while the flavour minglers are mingling. Thanks babe, I know what I am having for dinner tonight. Lucky for me, I caught some blue swimmer crabs yesterday. I will serve some fresh, some mornay and some cakes thanks to your recipe. You must have known. Bearclaw


habee profile image

habee 6 years ago from Georgia Author

HH, a very Happy New Year to you!

Bear, can I come over for dinner??

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