Baby Crab Cakes with Spicy Remoulade

By Marge Perry & David Bonom
These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.
  • Yield: 22-24 crab cakes
  • Course: Appetizer


  • Canola Oil
  • chopped fresh chives
  • Dijon Mustard
  • drained capers
  • Egg
  • finely chopped fresh shallot
  • fresh breadcrumbs
  • freshly ground black pepper
  • Grated fresh lemon zest
  • hot pepper sauce
  • lump crabmeat
  • Mayonnaise
  • Remoulade:
  • Salt
  • unsalted butter


  1. Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab
  2. Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.
  3. For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
  4. Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.