The greatest crab cakes are made right away and fried in your skillet just long enough for the outside to get crunchy. The remoulade sauce is influenced by New Orleans cuisine, and you may change the amount of horseradish and Louisiana-style hot sauce to suit your preferred degree of spiciness. A lighter alternative to crisp French fries is a marinated green bean salad.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 7 g |
| Sodium | 1441 mg |
| Sugars | 4 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I REALLY wanted this recipe to be great as I LOVE crab cakes! The flavor was good but they were a bit dry. I didn’t want to change the recipe as I made them because I tend to follow new recipes exactly then maybe tweak them if it wasn’t quite right. My thought would be to add more Mayo to make them more moist. Sauce was great though!
very easy an tasty
I made the remoulaude sauce from this recipe. Very good! I added a few squeezes of fresh lemon. Turned out delish. Frank’s hot sauce to taste. I think the fresh scallions and flat leaf parsley made all the flavors come together. Delicious!
Family loves it wife said I missed my calling LOL
Delicious. I loved these crab cakes and the Remoulade. I will make this again soon. I may try to make them in my air fryer.
My review is only for the sauce. We liked it and used it on Zucchini Cakes. I’m not sure what the sauce should taste like, but it was good. Actually, the zucchini cakes would have been equally as good without the sauce.
I was looking for a recipe for a remoulade and found this recipe, so this review is only for the remoulade. I made it as is – it is excellent. The 2nd time, I made a few small changes: 1) instead of mayo and horseradish, I used the wasabi mayo from Trader Joes, quantity same, skip the horseradish. 2) I used Siracha for the hot sauce since I like mine spicy, 3) I skipped the garlic granules, used fresh minced garlic instead (1 clove). Again the remoulade came out wonderful, we all loved it. Thanks for sharing.
Delicious. I did add celery and onion, as suggested, and skipped the hot sauce, as I cannot eat spicy food. Great dish!
I made only the remoulade sauce tonight because I wanted it with my salmon patties I had made. I enjoyed this sauce, although it didn’t taste like what I’ve had at restaurants before. Good, though, and certainly complemented the salmon.
I loved this recipe. Being from Maryland, I have a lot of access to good crab cakes, and I thought these were an excellent way to bring it home. We used two different varieties of crab meat, minced and sliced, in order to add texture to the patty. I also added coconut flour instead of bread crumbs for a gluten free alternative and to make it lighter – after all, I’m eating this on a bun! I was thrilled to find that this recipe, along with the sauce, was excellent and a perfect way to spend a summer night cooking.
I used hush puppy mix instead of the bread or crackers because that’s what I had. Also should have left the salt out because the Old Bay was enough. I will definitely make again. Easy and good.
I think a lighter version with greek yougurt would suit us more. It was good, great flavor.. but very heavy.
I liked the flavor of these but the texture needed more variety. Next time I’ll use a lump crab meat. I skipped the red onion since so little of it was called for. Who cuts up an onion just to use a couple teaspoons of it? I also left out the cayenne and hot sauce because of the rest of the family; it was good without it. I only got 4 patties instead of 8 but that was ok.
I love crab cakes, but, this is the first time I have made them. I do prefer a crab cake with big pieces of crab, so, I used packaged crab from the meat dept. instead of canned crab from the grocery aisle. I thought the crab cakes were good, but, had a tad too much old bay seasoning for us. We made our crab cakes a little larger, so, we only got 4 out of the recipe instead of 8. We loved the remoulade sauce. It had a great combination of flavors! Tangy & spicy from the horseradish.
Delicious.. made this for my Mom for dinner one night. She agreed it was wonderful.. The recipe calls for 8 buns, and states six servings, but this really makes four burgers. I reduced the crumbs in the burger by 1/4 cup and didn’t need the full extra cup to dredge
We thought these were just ok. Hubby asked me not to make them again since there are so many other crab cake recipes that we do like. Maybe it was the fact that I used canned crab (as called for in the recipe) instead of fresh that made us not care for this recipe. I must admit that the remoulade sauce is delicious as are the Ball Park Buns.
Yum! I love crab cakes & I hate when they are too “bready.” I also never thought I’d want to eat one on a bun! But these were extremely tasty! The cake had so much flavor (just enough bread crumbs to hold them together), the sauce was perfectly on point, and I can’t get over how amazing these Ball Park Buns are! I do agree that this recipe only makes 4 bun-sized crab cakes and that I didn’t need a full cup of breadcrumbs for the coating – 1/2 cup is plenty. Thanks for the great recipe! This is a keeper!
I used lumped crab and cut back a smidgeon on the seasoning because I didn’t want to mask the flavor of the crab. Also, I made them a little larger than requested. Why not? The delicious remoulade sauce is the perfect accompaniment. The buttered rolls completed this tasty and satisfying sandwich.
This was very delicious recipe and I can’t wait to make it again. I love crab cakes and this took me back to my trip to Florida. The recipe could be confusing saying to put all ingredients all in a bowl. It in fact refers to the first half intended for the sauce. Still turned out great.
I cannot give this a five star rating because I don’t even know if I made the crabcakes correctly. The instructions call for ingredients which are not even listed. I was able to make 8 normal sized crab cakes and one jumbo sized crab cake. I found it easiest to dump the mixture out onto parchment paper, press it down to about 1/3″ thickness and then I used a biscuit cutter to form the crab cakes. I wouldn’t mind trying this recipe again if the ingredients/instructions were corrected.
I have to agree with the other reviewers, that this really only makes 4 servings (I used 4 buns, not the 8 the recipe calls for) . While the cake mixture is the perfect balance between wet-to-dry ingredients, I think these would benefit from using fresh lump crab meat as opposed to canned. Canned crab to me just doesn’t have the same flavor as fresh. I really enjoyed the remoulade sauce. NOTE: Step 3 calls for paprika & cayenne, but they are not listed in the ingredients. I used 1/2 tsp paprika and 1/4 tsp cayenne, and it worked well.