Crab Cakes with Cajun Remoulade

Posted on July 19, 2007
Filed Under Food & Beverage, Seafood | Leave a Comment

Inn On The Cove, Saint John, NB

Ross Mavis, Chef and, with his fabulous wife Willa, owner, operator. Reproduced here with Ross’s permission. See his cook books at:

Crab Cakes

Best cooked in a well-seasoned cast iron frying pan with a little canola oil.

(I usually make at least a triple batch and hope and scheme for leftovers. DAC)

  • 2 cups (500 ml) cooked crab meat, well drained
  • 1 egg yolk 1 cup (250 ml) fresh bread crumbs3 tbsp (45 ml) flour
  • 2 tsp (10 ml)Worcestershire sauce
  • 4 tbsp (60 ml) mayonnaise
  • 1 clove garlic (minced)
  • 2 green onions (minced)
  • 4 tbsp (60 ml) chopped fresh parsley
  • 1 tsp (5 ml) paprika
  • salt and pepper
  • Canola oil for cooking

In bowl, mix crab and egg yolk. Add breadcrumbs, flour, Worcestershire sauce, mayonnaise, garlic, green onions, parsely and paprika.

Season to taste with salt and pepper.(Good luck with that. I can’t tell at this stage. DAC) Form into patties.Add canola oil to hot pan and cook until golden brown, about 2 minutes each side.

Cajun Rémoulade sauce (Ross’s recipe)

(Don’t dream of not using this. DAC)

  • 1 Basic Mayonnaise (recipe follows at end)
  • 2 tbsp (30 ml) grainy mustard 2 tbsp (30 ml) chopped capers½ tsp (2 ml) cayenne pepper
  • 1 tbsp (15 ml) chopped fresh parsely
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) red wine vinegar
  • Salt and pepper to taste (Again, good luck. DAC)

Rémoulade is a classic French sauce. This version has cayenne for heat. Add this to the basic mayonnaise recipe which follows.


  • 1 egg yolk 2 tsp (10 ml) white vinegar1 tsp (5 ml) dry mustard
  • 7 oz. (210 ml) canola oil
  • lemon juice
  • salt and pepper

Using blender, food processor or whip attachment of mixing bowl lets you make fast, easy, homemade mayonnaise. It takes a little longer and a strong arm if done by hand, but the results will be worth the effort.(So he says! Notice he doesn’t say what he does? I blend. DAC)

Whip egg yolk, vinegar and mustard. Add oil, drop by drop, whisking constantly, until emulsion is formed. You will see mixture begin to thicken and turn pale. Continue adding oil slowly, adding lemon juice when sauce becomes thick.

Season with salt, pepper and lemon juice to taste.

Note: Ensure intact eggs (no cracks) are used to make mayonnaise.


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