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Photos, Recipes & CookTales For Those Who Enjoy Cooking




Sauteed Jumbo Crab Cakes With A Remoulade Sauce

Serves 2


A CookTale
On June 5th I posted an oven baked recipe for crab cakes. Last evening they were prepared the same way, with almost the same ingredients, but sauteed in Canola Oil in a saute pan. The difference was a crispy surface, & we preferred it. To accompany it, a Remoulade sauce was prepared, adapted from an authentic Louisiana recipe. Ingredient intensive but the taste was worth the effort. On the side were oven roasted String Beans & Shallots. Photographs omitted by error. Oh well, mistakes are only human.


1 Pound of Crabmeat, picked over for shells
1 tsp of Old Bay seasoning
1 TB of Worcestershire sauce
2 Eggs 1 whole 1 white only
2 TB of Mayonnaise
1 TB of Colman’s Dry Mustard
1 Dash of Pepper Sauce
2 tablespoons Saltine Cracker Crumbs
1 tsp of White Pepper or to taste
1 tsp of Salt


1. In a small bowl add the Old Bay seasoning, Mayonnaise, Worcestershire Sauce, Dry Mustard, White Pepper, Whole Egg & White & Pepper Sauce. Whisk it to a smooth consistency.
2. Add the Crabmeat & 1 TB of Cracker Crumbs & gently mix it all together.
3. With a 2 ounce size ice cream scoop lightly sprayed with Olive Oil Pam, pick up a scoop full & place it on a foil covered cookie sheet, then gently flatten it to a pattie. Refrigerate until ready to saute.
4. Heat a saute pan & add 2 TB of Canola or Vegetable oil. When almost smoking, carefully transfer no more than three to the pan. Saute until a crust forms & turn them over. When properly crisped & browned transfer to a paper towel lined cookie sheet. Repeat with the remaining cakes, the pound of crab meat should yield nine crab cakes .
5. Plate, add an ample spoonful of the Remoulade sauce, scatter Parsley on the plate & bring a bowl of the sauce to the table.

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