Crab Cakes with Remoulade
|lump crab meat
|Old Bay seasoning
|fresh parsley, chopped
|fresh chives, chopped
|capers without the brine
These crab cakes are bursting with succulent chunks of crabmeat, flavorful herbs and spices, and are served with a zesty remoulade sauce. Whether you’re hosting a dinner party or simply craving a taste of the coast, this recipe will hit the spot!
If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.
Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.
- You can use fresh or frozen crab meat. You can find fresh at the seafood counter at your grocery store. Frozen or canned tend to be less pricey if you want to keep it budget-friendly.
- We used avocado oil mayonnaise but whatever you have on hand works!
- We used tamari in this recipe but you can also substitute coconut aminos, or soy sauce if you’re not gluten-free.
- I used almond flour but feel free to use regular flour if you’re not gluten-free.
- When mixing the crab meat into the mixture, do your best to keep the crab pieces together. I used a spatula to fold them into the mixture to avoid breaking them apart. This will help the crab cakes keep their shape.
- Don’t skip the refrigeration step! Chilling the crab mixture for at least 30 minutes will help the crab cakes stay together and not fall apart.
- For the remoulade sauce, we used Louisiana Hot Sauce but you can substitute Crystal, Tabasco, or any other Creole/Cajun hot sauce.
- The sauce also calls for Creole seasoning. Our favorite is Slap Ya Mama, but Tony Chachere’s is a good substitute.
- Mix mayonnaise, egg, Old Bay, lemon juice, tamari, mustard, and parsley in a large bowl.
- Gently stir in the crab meat and almond flour. Use a spatula so that the crab meat pieces don’t fall apart.
- Refrigerate the crab mixture for at least 30 minutes or overnight.
- To make the remoulade sauce, whisk all the ingredients until fully combined and refrigerate until ready to use.
- Once you’re ready to cook the crab cakes, preheat your oven broiler. Line a baking sheet with parchment paper and grease with half of your melted butter, or one tablespoon.
- To form the crab cakes, scoop out ⅓ cup of the crab mixture and gently press using your hands to form the cake. You should have about 6 crab cakes.
- Brush the rest of the melted butter onto the tops of the crab cakes.
- Broil for about 8-12 minutes, or until golden brown.
- Garnish with additional parsley if desired. Serve with remoulade sauce and a lemon wedge and enjoy!
Servings: 6 crab cakes