Crab Cakes with Remoulade Sauce

For this recipe, the best crab cakes are freshly made and cooked in a skillet until crunchy. The remoulade sauce is influenced by New Orleans cuisine.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 707 Calories

Ingredients

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

Recipe Instructions

Step 1

Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.

Step 2

Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.

Step 3

Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.

Step 4

Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.

Step 5

Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.

Step 6

Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.

Step 7

Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.

Step 8

Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.