Crab Cakes with Vanilla Rémoulade

A chunk of crab cake with vanilla rémoulade on a fork, with the remaining crab cake in the background.

Savory, satisfying, scrumptious. That’s a great alliteration to describe this crab cake recipe. A nice balance of crab and cake deliver a satisfying dish with the rémoulade rounding out the flavors.

On an educational note: We are most familiar with pure vanilla extract but it is good to know the equivalents if you’re in a pinch: 1 whole vanilla bean equals 1 tablespoon vanilla bean paste, 1 tablespoon vanilla extract, or 1 tablespoon vanilla powder.–Nielsen-Massey Vanillas

Crab Cakes with Vanilla Rémoulade

  • Quick Glance
  • 35 M
  • 45 M
  • Serves 4
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Ingredients

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  • For the rémoulade
  • 1 cup store bought or homemade mayonnaise
  • 2 tablespoons store-bought or homemade tomato paste
  • 1 tablespoon Nielsen-Massey Madagascar bourbon vanilla extract
  • For the crab cakes
  • 12 ounces lump crab meat, canned or frozen
  • 1 cup plain dry bread crumbs, divided
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 finely chopped green onion
  • 3 tablespoons finely diced red bell pepper
  • 1 teaspoon finely chopped flat-leaf parsley leaves
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Nielsen-Massey Madagascar bourbon vanilla extract
  • Nonstick cooking oil spray, for frying

Directions

  • Make the rémoulade
  • 1. Combine the mayonnaise, tomato paste and vanilla in a bowl and mix well. Cover and refrigerate.
  • Make the crab cakes
  • 2. Rinse and drain the crab meat, discarding any shell fragments.
  • 3. Dump 1/2 cup bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, the remaining 1/2 cup bread crumbs, the green onion, bell pepper, parsley, cayenne pepper, salt, black pepper, and vanilla in a large bowl and mix well. Shape into patties. Dredge each patty in the bread crumbs to coat.
  • 4. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown.
  • 5. Serve the crab cakes with the rémoulade.

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