If you’re looking for the best crab cakes recipe, you’ve come to the right place!
After making these crab cakes you’ll have yourself wondering why you’ve never made them yourself until now!
Also, an added bonus is that they’re Weight Watchers friendly at 7 SmartPoints per serving, which is 2 crab cakes!
Who says you can’t eat healthy and thoroughly enjoy it at the same time?
Best Crab Cakes Recipe
If you’re like me, making the best crab cakes recipe has always been on that ever-growing bucket list.
But, like me, you’re too afraid you’ll mess it up.
You see, I grew up in Maryland, where, as most people know ‘Maryland is for Crabs’.
Clearly, there’s nothing better than sitting at a table with family and friends, staring at a huge pile of steaming crabs in front of you, ready to pick for hours.
Needless to say, my family LOVES anything involving seafood!.
In addition, my hubby’s family is from Cape Cod and my son, who is very particular with what he will and will not eat, will put away any type of fish or shellfish.
Therefore, I thought it was high time that I try out a crab cakes recipe.
And if I’m going to make crab cakes, they better be the best crab cakes, right?
I happened to find this recipe from my little Cooking Light day-to-day desk calendar.
April 26th presented me with a beautiful photo featuring a mouth-watering, healthy Crab Cakes recipe.
Finally, 6 months later, I had the guts to make it.
How Do you make crab cakes from scratch?
Making crab cakes from scratch is a lot easier than I ever imagined.
However, just know that making them can be somewhat labor intensive.
In other words, you can’t sit down in between cooking time.
It’s a hands-on cooking experience, similar to making pancakes.
For example, you really need to stand by the stove during the entire cooking time to ensure that you have the right amount of heat on the crab cakes.
Because, if the heat gets too high, your crab cakes can easily burn.
On the other hand, if it’s too low then they’re not cooked through enough.
Also, if you don’t use enough oil, you’ll smoke up the house and cause the smoke detector to go off. (Been there, done that!)
Sauce For Crab Cakes
Sure, you can go out and buy some already made tartar sauce!
But, oh my goodness, this remoulade sauce for crab cakes is super easy to make and way better than store-bought!
I can confidently and honestly say that these are the best crab cakes and crab cakes sauce I’ve ever eaten!
The remoulade crab cakes sauce is like the proverbial ‘icing on the cake’.
By the way, if you don’t know what remoulade sauce is (I didn’t either), it is a mayonnaise based condiment similar to tartar sauce but SO much better.
Best Crab Cakes Recipe with Remoulade Sauce
Best Crab Cakes Recipe with Remoulade Sauce
- Crab Cakes:
- - 1 pound jumbo lump crabmeat, shell pieces removed
- - 2 tablespoons finely chopped green bell pepper
- - 1 1/2 tablespoons canola mayonnaise
- - 1/4 teaspoon black pepper
- - 2 green onions, finely chopped
- - 1 large egg, lightly beaten
- - 1 cup panko, divided
- - 2 tablespoons canola oil, divided
- Remoulade Sauce:
- - 1/4 cup canola mayonnaise
- - 2 teaspoons mined shallots
- - 1 teaspoon chopped fresh tarragon
- - 1 teaspoon chopped fresh parsley
- - 1 1/2 teaspoons Dijon mustard
- - 3/4 teaspoon capers, chopped
- - 1/4 teaspoon ground red pepper, optional
- To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
- Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4 inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
- To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.
- Calories 320
- Fat 17g
- Satfat 1.2g
- Monofat 8.7g
- Polyfat 5g
- Protein 26.8g
- Carbohydrate 11.7g
- Fiber 0.9g
- Cholesterol 166mg
- Iron 1.5mg
- Sodium 555mg
- Calcium 133mg
Finally, I’m so glad I tried out this recipe.
It helped me get over my fear of making something that is out of my comfort zone.
AND after my husband ate 4 crab cakes in one sitting, it encouraged me to make them again!
For more crab recipes, click on over to: