Grammy's Kitchen · Crab Cakes · Crab Cakes with Rémoulade Sauce
One of 32 crab cakes recipes we measured
It ranks #30 of 32 for tenderness among the crab cakes recipes we compared. 4 cooks on www.browneyedbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| dairy | 9% | 0% |
| egg | 0% | 11% |
| liquid | 9% | 0% |
| salt | 0% | 0% |
| aromatics | 12% | 2% |
| fat | 26% | 21% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 162 g | 1 1/2 cups panko bread crumbs (divided) |
| Salt & pepper | |
| 80 g | 2 stalks of celery (chopped) |
| 80 g | 1/2 cup chopped onion |
| 3 g | 1 clove garlic (peeled and smashed) |
| 14 g | 1 tablespoon unsalted butter |
| 113 g | 4 ounces shrimp (peeled, deveined and tails removed) |
| 60 g | 1/4 cup heavy cream |
| 9 g | 2 teaspoon Dijon mustard |
| 5 g | 1 teaspoon lemon juice |
| 1 g | 1/2 teaspoon hot pepper sauce |
| 1 g | 1/2 teaspoon Old Bay seasoning |
| 454 g | 1 pound lump crab meat (picked over for shells) |
| 54 g | 4 tablespoons vegetable oil |
| 110 g | 1/2 cup mayonnaise |
| 1 1/2 teaspoons sweet pickle relish | |
| 5 g | 1 teaspoon hot sauce |
| 5 g | 1 teaspoon fresh lemon juice |
| 2 g | 1 teaspoon minced fresh parsley leaves |
| 1/2 teaspoon capers (drained and rinsed) | |
| 2 g | 1/2 teaspoon Dijon mustard |
| 3 g | 1 small clove garlic (coarsely chopped) |
| Salt and pepper |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This phenomenal recipe is from America’s Test Kitchen, though there might be minor tweaks. Thank you for posting it in an accessible place! Every recipe I’ve tried from this site has been a winner! ” — a cook, 5.0★
“Ive used this recipe before but for Salmon cakes instead of crab. Skin the salmon and proceed with uncooked salmon. It's spectacular!” — a cook, 5.0★