Crab Cakes with Remoulade
These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.
Recipe by Cooking Light January 2004
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03/07/2011
I had to ask for my hand in marriage upon eating these crab cakes. OMG, are these crab cakes good!
02/12/2010
This is an awesome recipe. I did not use pimentos I used red bell pepper instead. Everyone loved this meal!!!!!! This is definitely a make again.
02/10/2010
I would put this recipe up to any of the better restaurants crab cakes. We absolutely love them each and every time we eat them!
08/02/2009
just made this one and it got raves. I used more crab and cut the breadcumbs a bit. For the sauce I whipped up a homemade mayo to use with the rest of the recipe as written. Plated on the bed of arugula and it looked and tasted great. Made a rice n beans side for it too. Definitely a keeper.
07/18/2009
I gave it a low rating more because of the sauce than the crab cakes. That was a tartar sauce and you have no right to call it remoulaude sauce.
01/17/2009
I really love this recipe! It is quick and easy. I used two cans of lump crab meat and then added bread crumbs gradually until mixture reached desired consistency (didn't need a full cup). With a little Remoulade and a squeeze of lemon...delish!!!
01/11/2009
This is a super easy, quick, and cheap (when using imitation crab) meal! I cut down the bread crumbs to 3/4 cup. For the remolade, in place of the mayo/milk i used 2 TB FF mayo and 1 TB FF plain yogurt the capers, red pepper, garlic, and a dash of old bay seasoning.
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