Pan Fried Crab Cakes with Creole Remoulade

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Pan Fried Crab Cakes with Creole Remoulade

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One of the signature plates at State Fare Kitchen & Bar in H-Town are these scrumptious pan fried crab cakes dressed in a Creole remoulade and served with a garden vegetable and herb side salad. Now they're all yours!


  • ½ teaspoon canola oil
  • 12  Crab Cakes
  • 1 cup  Creole Remoulade
Crab Cakes:
  • 1 ½ pound  Jumbo lump Crabmeat freshly packed
  • 1 tablespoon  red onion fine dice
  • 1 tablespoon  red bell pepper fine dice
  • 1 tablespoon green bell pepper fine dice
  • 1  egg beaten
  • ¼ cup  panko (Japanese style bread crumbs)
  • ¼ teaspoon  salt
Creole Remoulade:
  • 1 cup  mayonnaise
  • 2 tablespoons  Creole-style Mustard
  • ¼ teaspoon  garlic finely minced
  • ¼ teaspoon  Louisiana hot sauce
  • ¼ teaspoon Worcestershire sauce
  • 1/8 teaspoon  Black Pepper ground

Recipe Info

  1. Preheat a large nonstick skillet over medium high heat. Add oil and tilt pan to coat the surface. Place crab cakes in skillet. Do not crowd them, two skillets may be needed depending on size of skillet and cakes.
  2. Let cook for 3-4 minutes before turning, checking to see that they do not get too dark- they should be golden brown. Turn and cook for 3 minutes more or until cooked through. The cakes should reach an internal temperature of 165 degrees F.
  3. Remove from pan and let stand a minute or two. Arrange on warm plates, 3 per person and top with 2 teaspoons Creole Remoulade. Serve immediately, sending a bowl of remoulade to the table.
For the Crab Cakes:
  1. Place crabmeat on a large plate, carefully picking out any shell bits (some may be difficult to see). Take care not to break up lumps as much as possible. Place crab in a strainer and gently press to remove liquid.
  2. Place crabmeat in a mixing bowl. It should be rather large, to allow gentle mixing by hand. Add diced vegetables and egg, tossing gently until evenly mixed. Add bread crumbs and salt, again gently mixing until the mixture ‘comes together’. Test for proper consistency by taking a couple of teaspoons of the mixture and gently squeezing into a ball. It should hold together, barely. Depending on the liquid content of the crab, a little more or less breadcrumbs may be required. Begin with less, as crab cakes are best with as little breadcrumbs as possible.
  3. When the proper consistency in reached, form the cakes. This can be accomplished by first forming into 3 ounce balls and then holding each in a circle formed by the thumb and index finger on one hand and using the first two fingers and thumb of the other hand to flatten into cakes. This requires some practice. Alternately, set a 2 ½ inch cutter on a clean plate and place a 3 ounce ball into it and flatten the ball into a cake, holding the cutter in place with one hand and using the fingers of the other to flatten and form into a cake. Press only as firmly as needed to get them to hold together.
  4. Refrigerate cakes as they are made and keep cold and covered until needed.
For the Creole Remoulade:
  1. Place all ingredients in a small mixing bowl and stir to combine. Quantities of garlic, sauces and pepper may be adjusted for individual tastes.
  2. Transfer to a storage container and keep covered and refrigerated until needed.

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