Best 9 Crab Cakes With Roasted Pepper Remoulade Sauce Recipes

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Crab cakes are a delightful and versatile dish that can be enjoyed as an appetizer or a main course. With their crispy exterior and tender, flavorful interior, they are a favorite among seafood lovers. The addition of roasted pepper remoulade sauce elevates the crab cakes to a new level of deliciousness, adding a creamy, tangy, and slightly spicy kick that complements the crab meat perfectly. Whether you are a seasoned cook or a beginner in the kitchen, this recipe will guide you through the process of creating mouthwatering crab cakes with roasted pepper remoulade sauce that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

EASY GLUTEN FREE CRAB CAKES WITH ROASTED RED PEPPER REMOULADE



Easy Gluten Free Crab Cakes with Roasted Red Pepper Remoulade image

Provided by Kit

Categories     Appetizer     Dinner     Party Food     Seafood

Time 1h20m

Number Of Ingredients 21

1 lb 450g jumbo lump crab meat
1/3 cup 80g paleo mayonnaise
1 large egg
2 tsp 10g dijon mustard
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
1 Tbsp finely chopped flat leaf parsley
1 green onion (finely chopped)
1/4 cup 35g Aleia's gluten free panko bread crumbs (see notes for link)
Lemon wedges for serving
2-3 Tbsp grass-fed butter (ghee, or avocado oil)
1/2 cup paleo mayonnaise
1/2 cup 100g roasted red bell pepper, patted dry (about 1 pepper if you are roasting it yourself)
2 cloves garlic
1 tsp fresh lemon juice
1 tsp dijon mustard
1/4 tsp Tabasco (1/2 tsp if you like it spicy!)
1/4 tsp sea salt

Steps:

  • Place crab meat on paper towels and allow any water to drain off. Be careful not to break up the large chunks.
  • Grab a large mixing bowl and add in mayo, egg, dijon, lemon juice, Worcestershire, Old Bay, salt, and pepper. Whisk to combine.
  • Add in parsley, green onion, and panko and stir with a spatula.
  • Last, gently fold in the crab meat using the spatula. Be really careful to keep the large pieces intact.
  • Once it is well-mixed, press it down just a bit into an even layer, cover, and refrigerate for 1-2 hours. This will allow the mixture to set up so the crab cakes will hold together during the cooking process.
  • After 1-2 hours in the fridge, remove the crab mixture.
  • If your oven is slow to heat up, go ahead and set your broiler to high now.
  • Heat 2-3 Tbsp butter or avocado oil in a large cast iron skillet or other oven-safe skillet over medium heat.
  • While the pan is heating up, form the crab mixture into 6 crab cakes. I like to use a 1/2 cup measure to scoop it out, press it gently into the measuring cup to compact it just a bit, then remove it, shape a little more with my hands, then place it on a sheet of parchment paper.
  • Once the pan is hot, carefully place the crab cakes in the pan, spacing them evenly.
  • Allow to cook for 5 minutes.
  • Using a pastry brush, VERY gently dab some of the oil from the pan onto the tops of the crab cakes. If you're using butter, you can place a thin slice of butter on top of each crab cake instead (saving you from potentially breaking the crab cake apart while dabbing it with the pastry brush). And if you have avocado oil in a spray form then this would be the perfect time to use that! Just quickly spray the tops of the crab cakes.
  • Now move the skillet to the oven and broil on high until the tops are nicely browned (about 5-10 minutes, depending on your oven). Just keep an eye on them so they don't burn!
  • Serve immediately with remoulade and lemon wedges.
  • While the crab cakes are chilling in the refrigerator you can make the remoulade.
  • Using a food processor, blender, or stick blender, blend together all of the ingredients until smooth. That's it!
  • Pour in serving dish, cover, and refrigerate until ready to use.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE



Crab Cakes with Roasted Red Pepper Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

Steps:

  • Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
  • For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
  • Serve crab cakes with sauce and lemon wedges.

CRAB CAKES WITH ROASTED PEPPER REMOULADE SAUCE



Crab Cakes With Roasted Pepper Remoulade Sauce image

Make and share this Crab Cakes With Roasted Pepper Remoulade Sauce recipe from Food.com.

Provided by Shelby Jo

Categories     Crab

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 12

1 lb cooked crabmeat
1 tablespoon capers
1 egg, beaten
1 -1 1/2 cup soft breadcrumbs
1 cup mayonnaise
1 teaspoon seafood seasoning
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
7 ounces roasted red peppers, drained and chopped
2 tablespoons olive oil

Steps:

  • In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
  • Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
  • In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

Nutrition Facts : Calories 365.4, Fat 23.1, SaturatedFat 3.5, Cholesterol 92.6, Sodium 1770.8, Carbohydrate 20.3, Fiber 1.4, Sugar 5, Protein 19.7

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

ROASTED RED PEPPER SAUCE FOR CRAB CAKES



Roasted Red Pepper Sauce for Crab Cakes image

Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.

Provided by Oolala

Categories     Sauces

Time 2m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1 (7 ounce) jar roasted red peppers, drained
2 -3 garlic cloves
2 tablespoons olive oil
1 tablespoon lemon juice
1 dash red pepper sauce
1 cup mayonnaise
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
  • Add mayonnaise and process until combined.
  • Season with salt and pepper to taste.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7

BAKED CRAB CAKES WITH ROASTED RED PEPPER REMOULADE



Baked Crab Cakes with Roasted Red Pepper Remoulade image

Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant!

Provided by Sarah D

Categories     Crab Cakes

Time 45m

Yield 6

Number Of Ingredients 13

6 buttery round crackers (such as Ritz®), crushed, or more as needed
½ cup mayonnaise
1 large egg
1 tablespoon butter, softened, or more to taste
1 tablespoon minced fresh parsley
1 ½ teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon mustard powder
½ teaspoon ground black pepper
½ teaspoon Worcestershire sauce
1 pound crabmeat, drained
½ cup mayonnaise
⅓ cup diced roasted red peppers
1 teaspoon cayenne pepper

Steps:

  • Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.
  • Gently mix cracker crumbs, 1/2 cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and Worcestershire sauce together in a bowl; fold in crabmeat. Form crabmeat mixture into patties, about 2 tablespoons per patty. Arrange patties on the prepared baking sheet.
  • Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
  • Blend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in a food processor or blender until smooth and creamy. Serve alongside crab cakes.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 4.9 g, Cholesterol 94.7 mg, Fat 33.8 g, Fiber 0.3 g, Protein 15.1 g, SaturatedFat 6.2 g, Sodium 662.9 mg, Sugar 1.1 g

BAKED CRAB CAKES WITH REMOULADE



Baked Crab Cakes with Remoulade image

Baked crab cakes have all the flavor of fried cakes--but not the fat.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 20

1/4 sweet onion, peeled, quartered
2 cloves garlic, peeled
1 teaspoon salt-free Cajun seasoning
2 teaspoons smoked paprika
3/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup reduced-fat mayonnaise
1 teaspoon low-sodium soy sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon salt-free Cajun seasoning
1 cup finely chopped red bell pepper
1/4 cup finely chopped green onions (4 medium)
1 lb canned lump crabmeat, drained
1 1/4 cups Progresso™ panko crispy bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
  • Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
  • Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
  • Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

CRAB CAKES WITH RED PEPPER SAUCE



Crab Cakes with Red Pepper Sauce image

Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.-Joylyn Trickel, Helendale, California.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 22

1/4 cup mayonnaise
1/4 cup minced chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
Dash pepper
1 pound lump crabmeat, cartilage removed
4 to 5 slices French bread (1 inch thick), crust removed
RED PEPPER SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

Steps:

  • In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

Tips:

  • Use fresh crab meat for the best flavor. If using frozen crab meat, thaw it completely before using.
  • Be gentle when mixing the crab cakes. Overmixing will make them tough.
  • If you don't have Old Bay seasoning, you can substitute a mixture of celery salt, paprika, and black pepper.
  • To make sure the crab cakes are cooked through, insert a meat thermometer into the center of one of the cakes. It should read 165°F.
  • Serve the crab cakes with your favorite dipping sauce. Remoulade sauce is a classic choice, but you could also try tartar sauce, cocktail sauce, or even a simple lemon wedge.

Conclusion:

Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or even a sandwich. With a few simple ingredients and a little bit of time, you can make crab cakes that are sure to impress your friends and family. So next time you're looking for a seafood dish to try, give crab cakes a try. You won't be disappointed.

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