Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Remoulade Sauce
Breading
Method
Prepare the Crab Cakes
- 1
Cook the Potato
Boil the potato in salted water until tender, about 15-20 minutes. Once cooked, drain and allow to cool slightly before peeling and mashing.
- 2
Combine Ingredients
In a mixing bowl, combine the crab meat, mashed potato, and season with salt and black pepper. Mix well until all ingredients are fully combined.
- 3
Add Breading
Add the egg and breadcrumbs to the crab mixture, mixing until just combined. Form the mixture into patties, about 1 inch thick.
- 4
Chill
Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
Prepare the Remoulade Sauce
- 5
Mix the Sauce
In a small bowl, combine mayonnaise, Dijon mustard, capers, chopped parsley, lemon juice, paprika, salt, and black pepper. Mix until well blended. Adjust seasoning to taste.
Cook the Crab Cakes
- 6
- 7
Prepare the Lettuce
While the cakes are cooking, wash and dry the lettuce leaves. Set aside.
Serve
- 8
Plating
Place a lettuce leaf on each plate. Top with a crab cake and drizzle with remoulade sauce. Serve with lemon wedges on the side.