Jumbo Lump Crab Cakes with Spicy Remoulade Sauce Recipe
Jumbo Lump Crab Cakes filled with tons of crab. These crab cakes are amazing on their own but really shine with a New Orleans style spicy remoulade sauce.
I love a good crab cake filled with fresh jumbo lump crab meat and very little else. Jumbo lump crab is the star of the show in this recipe. If you can’t get fresh crab meat you can use refrigerated packaged crab meat. I prefer the crab that comes in a plastic container versus the canned.
The key to making canned crab meat taste fresher is to drain the crab in a colander and squeeze lemon juice liberally over the crab and then rinse well with cooking sherry. Let the crab drain well before using. If the crab is still too wet to work with gently pat dry between paper towels.
Jumbo Lump Crab Cakes with Spicy Remoulade
The best ever crab cake for crab lovers. This recipe lets fresh jumbo lump crab meat shines as the star. I cut the amount of mayo used in this crab cake to reduce calories and in my opinion improve texture.
Serve with New Orleans Style Spicy Remoulade Sauce
Ingredients
- 2 Eggs
- 2 T Mayonnaise
- 2 T Sour Cream
- 1/4 Cup Red Bell Pepper very finely chopped
- 2 Green Onions
- 1/4 T Blackening Seasoning such as Tony Chachere's® Creole Seasoning
- 2 Tablespoons Creole or Dijon Mustard (my favorite creole mustard is Zatarain's®
- 1/4 Teaspoon Salt
- 1 Lbs Jumbo Lump Crab Meat fresh or refrigerated canned
- 1 Cup Finely Crushed Buttery Crackers like Ritz
- 1 Teaspoon Fresh Parsley chopped, Optional to serve
- Canola Cooking Spray
Instructions
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Place eggs in a mixing bowl and beat lightly.
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Place next 7 ingredients in the mixing bowl and mix well
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Add the crab meat and finely crushed crackers to the mixing bowl and gently fold into egg & spice mixture, careful not to break the crab meat lumps.
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Using a large scoop or your (clean) hands, to create 3 oz crab cakes.
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Preheat oven to 425 degrees F.
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Line baking sheet with non-stick aluminum foil.
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Lightly spray aluminum foil with cooking spray.
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Place crab cakes on the foil-lined cooking sheet.
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Cook on the middle rack of the oven.
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Cook for 6 minutes or until crab cakes internal temperature reaches 150 degrees F. Crab cake should be lightly golden brown.
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If the crab cake hasn't browned nicely, and the crab cake has reached temperature, remove from the oven and turn on the broiler. Once broiler is preheated place crab cakes under the broiler for 1 minute.
Recipe Notes
Sprinkle with fresh chopped parsley and serve immediately with the spicy remoulade sauce or your favorite sauce.
These crab cakes are so filled with crab that we eat them with just a squeeze of lemon or a light lemon butter sauce. Cocktail sauce is also delicious.
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These are really good! It’s all crab no, filler. Perfect.
The creole seasoning gives these a really good flavor.