top of page

Crab Cakes with Remoulade Sauce


  • 1lb North Shore crabmeat

  • ½ Onions minced

  • 2tbs Olive Oil

  • 1cup Panko breadcrumbs more or less if needed

  • Taste Borsari Seasoning

  • 1clove Garlic minced

  • ½tbs Dijon mustard

  • 1 Egg

  • 3Tbs mayo more or less if needed

  • ½ lemon and a little zest

  • 4sprigs Parsley & dill chopped

Remoulade Sauce:

  • Juice and zest from a ½ lime and a ½ lemon

  • 6oz Crème fraiche or homemade mayonnaise

  • 8 Gherkins chopped

  • 2 Tbs Capers

  • 1 clove Garlic chopped

  • Sprig Dill chopped

  • Sprig Tarragon chopped

  • Sprig Parsley chopped

  • 2 Anchovies chopped

  • Taste Salt and Pepper

In a mixing bowl combine all ingredients, mix and serve well chilled.



Make to crab cakes early in the day so they have time firm up in the refrigerator before you cook them.

Heat olive oil in a frying pan over medium heat add the onion and sauté until the onions get kind of caramelized then add the garlic and continue sautéing for another minute. Dump the mixture into a large mixing bowl fold in the crabmeat, Panko, Borsari, egg, mayo, Dijon, lemon juice, zest and herbs. Shape mixture into 6 or 8 crab cakes.

Preheat sauté skillet with a little olive oil to about medium heat. Add the crab cakes and cook for about 4 minutes each side until golden brown and crisp. Serve with fresh lemon wedges and fresh herbs to garnish.

22 views0 comments

Recent Posts

See All


bottom of page