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Close up of a crab cake with mustard remoulade on top sprinkled with finely chopped chives with lemon slices to the side.
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Crab Cakes

Crab cakes for two are easy to make, incredibly meaty with very little filler, cooked to perfection and served with a scrumptious mustard remoulade. Whether as an appetizer or for date night, these crab cakes are sure to impress!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Yield: 2 crab cakes

Ingredients

For the crab cakes:

  • 6 oz. jumbo lump crab meat
  • 1 large egg
  • 1 slice sandwich bread, crust removed, diced small
  • 1 teaspoon finely diced shallots
  • ¼ teaspoon finely diced chives
  • 1 teaspoon mayonnaise
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon lemon juice
  • Salt and black pepper
  • 2 tablespoons unsalted butter

For the mustard remoulade:

  • 1 tablespoon whole grain mustard
  • 1 teaspoon mayonnaise
  • ¼ teaspoon lemon juice
  • ¼ teaspoon Dijon mustard
  • Dash of hot sauce
  • Dash of Worcestershire sauce

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium bowl, whisk the egg. Then add the bread, shallots, chives, mayonnaise, mustard, lemon juice, salt and pepper.
  • Drain the crab meat very, very well. Pick through the crab meat to make sure there aren’t any shells. Add the crab to the bowl and mix everything together well.
  • Shape the mixture into two evenly sized small crab cake patties, about 2 to 2 ½ inches in diameter.
  • Melt the butter over medium heat in a medium skillet.
  • Add the crab cakes and lightly brown on both sides, about 3 minutes per side. Flip carefully and if the crab cake falls apart a little, just use your spatula to shape it back together.
  • Transfer the crab cakes to a baking sheet. (Line with parchment paper, if desired, for easy clean up.) Bake at 375 for 5 minutes or until done.
  • Meanwhile, make the remoulade. Combine all of the ingredients in a small bowl until well mixed.
  • Serve the crab cakes hot with the remoulade dolloped on top.

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Notes

Leftovers: Like most seafood, crab cakes are best enjoyed immediately. If you have extra, store in a covered container in the refrigerator for up to 1-2 days.

Nutrition

Calories: 271kcal | Carbohydrates: 7g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 925mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 1mg
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