I’ve seriously been into trying new dishes for dinner in 2013. It was definitely one of my New Year’s resolutions to sit down more often as a family. One of the dishes my hubby requested was Crab Cakes made from scratch. So I pulled out my mom’s old recipe and got to work!
Ingredients:
- 1 lb imitation crabmeat
- 1 1/4 cups breadcrumbs
- 2/3 cup mayonnaise
- 3 egg yolks
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup parsley flakes
- dash of black pepper
- dash of salt
Break apart the crab meat into small pieces and place in a large bowl. Add rest of ingredients and mix well (I used a small hand mixer).
Form into hamburger size patties and coat in flour on both sides.
Fry both sides until golden brown in a large skillet on medium high.
Now it’s time to make the remoulade sauce!
Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup dill weed
- 1 tablespoon parsley
- 3 tablespoons horseradish sauce
- 1 tablespoon ketchup
- 4 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- dash of salt
- dash of pepper
Mix all together and serve at room temp. Delicious!
My whole family loves this recipe.
Ok… maybe we tell my 5 year old they’re called Chicken Cakes,
but as long as she eats them I’m happy!
Crab Cakes with Remoulade Sauce
Delicious recipe your family will love that's sure to satisfy your craving for yummy crab cakes!
Ingredients
Crabcakes:
- 1 lb imitation crab meat
- 1¼ cups breadcrumbs
- ⅔ cup mayonnaise
- 3 egg yolks
- 2 tbsp dijon mustard
- 2 tbsp Worchestershire sauce
- ¼ cup parsley flakes
- dash black pepper
- dash salt
Remoulade Sauce
- ½ cup mayonnaise
- ¼ cup dill weed
- 1 tbsp parsley
- 3 tbsp horseradish sauce
- 1 tbsp ketchup
- 4 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- dash salt
- dash pepper
Instructions
For the crab cakes:
-
Break apart the vrab meat into small pieces and place in a large bowl.
-
Add rest of ingredients and mix well.
-
Form into hamburger size patties and coat in flour on both sides.
-
Fry both sides until golden brown in a large skillet on medium high heat.
For the remoulade sauce:
-
Mix all together and serve at room temperature.
Kelly at View Along the Way says
Ooh you are going to be my new hero for this! I LOVE crabcakes with an unhealthy kind of devotion, but they’re always so expensive in the stores. Totally pinning this to try it!
howtonestforless says
Aww, thanks Kelly! We’re in love with them too. My hubby requested them again next week 😉
Wanda Gibert says
Looks delicious! Will definitely be trying this.
howtonestforless says
You’ll love them Wanda!
Wanda Baarman says
I have so been craving crab cakes. I am excited to try your recipe using imitation crab. I have only made them with real but the imitation is really tasty and cheaper to boot.
Debbie says
I LOVE crab……I am going to try these for sure!!
Thanks Beth
Jennifer says
I’m a huge fan of crab cakes! I have got to try this recipe pronto:)
Tammy @ A Walk in the Countryside says
We love crab cakes here! I haven’t found a perfect recipe yet so I’m definitely going to give yours a try! Blessings, Tammy
Audrey says
Thanks for posting this recipe I will definitely have to try it. I absolutely love crab cakes. How many crab cakes does this recipe usually yield?
howtonestforless says
It made about 1 dozen extra large crab cakes, enough to feed 6 people! Trust me, 2 each was plenty 😉
Brandi says
Tried these tonight, SOOOO good and simple! Thank you! Served them with Cole slaw and roasted sweet potatoes mmmmmm.
howtonestforless says
Yay! Glad you loved them 😉
workingmom72 says
Looking forward to trying these! Love crab cakes!
I am also looking forward to the sauce, I’ve been wanting a good recipe.
I just want to clarify…..it is 1/4 CUP of dill weed?? Seemed like a lot, just wanted to check before I dove in! 🙂 Thanks!
howtonestforless says
Yep, that is right!