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Crab Cakes (But Cheaper)

Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky...

Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.



  • 1.5 lbs Dungeness crab

  • 1 lb pre-picked crab

Cakes Ingredients

  • 1/2 cup (110 grams) mayonnaise

  • 1 Tbsp (15 grams) mustard (dijon)

  • 1 Tbsp (15 grams) Worcestershire sauce

  • 2 Tbsp (10 grams) hot sauce

  • Zest of 1 lemon

  • 1 tsp (5 grams) sea salt

  • black pepper

  • 1 large egg

  • 3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)

  • 1/4 cup (60 milliliters) oil (canola or peanut)

French Remoulade Ingredients

  • 1 egg yolk

  • 2 Tbsp (10 grams) dijon mustard

  • Juice of 1 lemon

  • salt

  • pepper

  • 3/4 cup (180 milliliters) neutral-tasting oil

  • 3 1/2 Tbsp (35 grams) chopped pickles

  • 1 finely chopped shallot

  • 2 cloves of garlic, crushed

  • 2 anchovies filet

  • 1/2 bunch of finely chopped chives


Crab Cakes Method:

  1. In a medium-size bowl, add ½ cup of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, 2 teaspoons of hot sauce, the zest of 1 lemon, 1 teaspoon of sea salt, black pepper to taste, and whisk together until thoroughly combined.

  2. Once whisked together, whisk in 1 large egg then toss in the crab meat and carefully fold it together.

  3. Once mixed together, add in ¾ cup of panko bread crumbs and mix together.

  4. Form the crab mixture into 8 even patties and place onto a plastic wrap lined rimmed baking sheet.

  5. In a 12” skillet, add in ¼ cup of oil for frying and place over the stove set to medium-high.

  6. Once the oil is shimmering, add in the crab cakes in batches then frying for 3-4 minutes or until crispy golden brown. Flip and shallow fry for an additional 3-4 minutes.

  7. Remove from plate and let drain on a plate

French Remoulade Method:

  1. In a medium-size bowl, add in 1 egg yolk, 2 teaspoons of dijon mustard, the juice of 1 lemon, salt, and pepper to taste, and whisk together.

  2. While continuously whisking, slowly stream in ¾ cup of neutral-tasting oil.

  3. Once everything is mixed together and emulsified, add in 3.5 tablespoons of finely chopped pickles, 1 finely chopped shallot, 2 crushed cloves of garlic chopped together with 2 anchovy filets and a little salt smoothed out using the back of a knife until a smooth paste has formed, along with half a bunch of finely chopped chives, and salt and pepper to taste. Whisk until thoroughly combined.

2 comentários

Julia Call
Julia Call
18 de fev. de 2022

What kind of pickles do you use?


Eric Corso
Eric Corso
31 de dez. de 2021

Hot sauce is incorrectly labeled in the list of ingredients. It’s 2tsp.


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