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Quick Crab Cakes

This Friday was the last Friday in Lent so I wanted to go out with a meat-free bang!  I decided to try to make crab cakes with some homemade remoulade sauce. 

At first this seemed daunting ….how would I even begin?  But I found a few crab cake recipes online, talked to a few people who had made them before, and then created my own recipe from all the best parts of the ones I collected.  If you ever need to bring something a little fancy to a party or impress a seafood loving dinner guest, I highly recommend this recipe!

Rest assured, if you can make meatballs, you can take on the challenge of crab cakes. 

This is a list of what you will need for the crab cakes:

1 cup of boiling water

1 Package ( 6 oz. ) of Stouffer’s CORNBREAD stuffing mix

2 eggs

2 cans of Bumblebee Premium Crabmeat ( red label )–or your preferred crab meat. DRAINED!

1/4 cup of butter

Green Onions, sliced ultra thin, to taste ( more than a pinch, less than a handful )

Red Pepper, diced ultra thin, to taste ( more than a pinch, less than a handful )


Add the cup of boiling water to the dry stuffing mix.  Stir until uniformly moistened, let stand for five minutes.

In a separate mixing bowl whisk two eggs.  Once they are thoroughly whisked, gently add the crab meat to the mixture.  Stir.  Toss in the onions and peppers. Slowly add the stuffing mixture, one spoonful at a time and fold into the mixture.  It will begin to solidly and become a uniform concoction.  Once it’s all together create six large, flat circles.  To do this grab a handful of the mix, roll it into a ball first , and then flatten it into a small patty.  Set aside patties on a cutting board.


  Once the patties are formed start the burner on your stove top and melt the 1/4 cup butter.  Once the butter is fully coating your pan use a spatula and gently deposit each cake into the pan.  Cook about 5 minutes on each side,until golden brown.  And, that’s it!   It’s literally as easy as it sounds. 

Most people enjoy crab cakes with a side of remoulade, but if that’s not your thing, you can serve them with a simple horseradish sauce.  Remoulade is SO easy to make, it’s quite ridiculous, especially since they charge and arm and a leg for it in the grocery store.  Combine the following ingredients and whisk until you have a thick dip-like solution:

One cup mayo ( I used light mayo to cut calories ), a tablespoon of horseradish, a tablespoon of ketchup, a teaspoon of Dijon mustard, a teaspoon of Worcester,  a few thinly sliced green onions, and a dash of cayenne pepper.  Mix and taste, mix and taste.  If you don’t like how it’s tasting, add some more or less of what you see here.  Serve cold.

I paired the cakes and remoulade with fresh green beans and a baked potato, but they would taste great with coleslaw, or asparagus, served over rice, or even as an appetizer!


* All the photos on this post ( and entire blog ) are the actual photos of the food I cooked from the recipes I share. No professional copy and pasting here. What you see is literally what you will get!


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