Spicy Lump Crab Cakes with Vegetable Remoulade

I love the simplicity of making crab cakes during the holidays because it is a simple dish to make, loaded with flavor, and easy on the waistline. Whip these up and freeze them for guests when in need of a quick appetizer. Happy Eating!

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preparation Time
120 mins

cook Time
10 mins


423 per serving


  • 1 pounds lump crab meat, shells removed
  • 3/4 cup panko bread crumbs
  • 1/4 cup fat-free milk
  • 3 tablespoons mayo
  • 2 tablespoons cilantro, chopped
  • 4 green onions, minced
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 2 teaspoons chili sauce
  • 3 cup mixed greens
  • 1 zucchini, sliced into half moons
  • 2 roma tomatoes
  • 1 lemon, juiced
  • 1/2 cup mayo
  • 1 tablespoons mustard
  • 1 tablespoons ketchup
  • 1 tablespoons worcestershire
  • 1 lemon, juiced
  • 2 green onions, minced
  • 1 garlic, minced
  • 1 red pepper, small dice
  • 1 celery stalk, small dice
  • 2 teaspoons hot sauce
  • salt and pepper, to season


For the Crab Cakes

1) In a large bowl, combine crab meat, panko, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form crab mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour. 2) Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Serve crab cakes with remoulade and on a bed of mixed greens tossed with zucchini, tomato, and lemon juice

For the Vegetable Remoulade

Combine remaining ingredients in a bowl and whisk together. Chill for one hour before serving on top of crab cakes. Can be made the day before

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.