This recipe for homemade crab cakes tastes way better than any crab cake you’ll get in a restaurant. I like to use a combination of crab meat and white fish for a nice light flavor.
Instead of tartar sauce, I like to top these crab cakes with a caper remoulade, see recipe below.
Serve these crab cakes alongside these Easy Homemade “Mashed Potatoes” and this Blood Orange and Fennel salad and you’ve got a hearty meal that won’t spike your blood sugar.
Why You’ll Love This Recipe For Homemade Crab Cakes
- This recipe makes a nice light crab cake that is well spiced.
Ingredients To Make Crab Cakes
- Crab meat – I used about 1 lb of crab meat.
- Sole or cod – I used about 3/4 lb of sole but you can also use cod. Steam it in water and lemon juice until it just starts to turn flaky. Do not overcook.
- Scallions or green onions
- Eggs – I prefer to use free range or organic eggs but any kind will work.
- Avocado oil or olive oil mayonnaise
- Paprika
- Old Bay Seasoning
- Dry mustard
- Gluten free bread crumbs – about 3 slices of bread if you are making your own or gluten free panko crumbs.
- Salt – I prefer to use sea salt when I cook.
- Pepper – I used freshly ground pepper.
- Ghee – if you don’t have any ghee on hand butter will also work.
- Arugula or spring greens for serving
Caper Remoulade
- Avocado oil or olive oil mayonnaise
- Garlic
- Parsley
- Chives
- Anchovy paste
- Lemon juice
- Capers
Equipment To Make Crab Cakes
- Mixing bowl
- Measuring cup and spoons
- Ice cream scoop
- Skillet
- Food processor
How To Make Homemade Crab Cakes and Remoulade
Crab Cakes:
- Combine the crab meat, steamed sole or cod, scallions, eggs and seasoning in a large bowl. Create a well in the center and add the egg and mayonnaise and 4 TBS of the bread crumbs or Panko. Mix well with a fork, until fully incorporated. Pour the remainder of the 1 cup of breadcrumbs or Panko into a shallow pan or dish.
- Using an ice cream scoop, form the mixture into 2 inch round balls. Each crab cake will be about 2.5 ounces. RolI the crab balls in the bread crumbs until coated completely and form a disk shape using your hands. Refrigerate the coated crab cakes until you are ready to serve.
- Melt 2 TBS ghee in a 14” skillet on medium heat. Gently place the crab cakes into the pan and cook for about 2 minutes on each side, or until golden brown.
- Serve immediately on a bed of arugula or spring greens and topped with Caper Remoulade.
Caper Remoulade:
In a food processor, mix mayo, garlic, parsley, chives, anchovy paste, lemon juice. Blend well. remove from the food processor and stir in the capers.
Recipe Tips
- These crab cakes taste best if served right away.
- Keep a bottle of Old Bay seasoning on hand so you get the right flavor profile.
Storage
- Crab cakes will keep in the fridge for 3-4 days.
- If you are looking to freeze the crab cakes freeze them before you cook them.
FAQs
Can I use canned crab meat to make these crab cakes?
I suggest you use fresh crab meat to make these crab cakes.
How can I tell if the crab cakes are done?
If you aren’t quite sure the crab cakes are cooked through check to see how firm they are. When they are golden brown and firm to the touch they should be done.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Easy Homemade Crab Cakes with Caper Remoulade
These easy homemade crab cakes are insanely good because they have very little "filler". The perfect treat to make as an appetizer or as a main dish with a side salad. Make sure you double or triple the recipe because they always disappear fast! I make these every Christmas Eve for our celebration of the Seven Fishes with our friends, the Titos. I hope you love them as much as we do!
Ingredients
- 1 lb crab meat
- 3/4 lb sole or cod fillet steam in water and lemon juice to just flaky but do not overcook
- 4 scallions minced
- 2 large eggs
- 6 TBS avocado oil or olive oil mayonnaise see my recipe for homemade mayo
- 1/4 tsp paprika
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp dry mustard
- 1 cup gluten free or keto bread crumbs about 3 slices of bread if you are making your own (if you eat keto use keto bread) or GF Panko
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBS ghee for cooking
- arugula and or spring greens for serving
Caper Remoulade:
- 3/4 cup avocado oil or olive oil mayonnaise or use my homemade mayo
- 1-2 cloves garlic
- 1 1/2 TBS parsley
- 1 1/2 TBS chives
- 1/2 tsp anchovy paste
- 3 tsp lemon juice
- 1/3 cup capers
Instructions
- Combine the crab meat, steamed sole or cod, scallions, eggs and seasoning in a large bowl. Create a well in the center and add the egg and mayonnaise and 4 tbsp of the keto bread crumbs or Panko. Mix well with a fork, until fully incorporated. Pour the remainder of the 1 cup of keto breadcrumbs or Panko into a shallow pan or dish.
- Using an ice cream scoop, form the mixture into 2 inch round balls. Each crab cake will be about 2.5 ounces. RolI the crab balls in the bread crumbs until coated completely and form a disk shape using your hands. Refrigerate the coated crab cakes until you are ready to cook and serve.
- Melt 2 tbsp ghee in a 12” skillet on medium heat. Gently place the crab cakes into the pan and cook for about 2 minutes on each side, or until golden brown.
- Serve immediately on a bed of arugula or spring greens and topped with Caper Remoulade.
Caper Remoulade:
- In a food processor, mix mayo, garlic, parsley, chives, anchovy paste, lemon juice. Blend well.
- At this point you may either add the capers and blend them too for a smoother dip or remove the dip to a bowl and stir in the whole capers. Either way this remoulade is delicious!
Tried this recipe?Let us know how it was!