Crab Cakes with Simple Cornichon Remoulade

Ingredients

• 113 g (¼ lb; about 5–6 large)peeled shrimp
• 1egg
• 15 ml (1 tablespoon)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 2 stalkscelery, finely diced
• 30 ml (2 tablespoons)parsley, minced
• 1 heaped teaspoonOld Bay seasoning
• 454 g (1 lb)crab meat
• about 65 g (⅔ cup)almond meal
• as neededsunflower oil, grapeseed oil or ghee, for frying
• 10cornichons, finely minced
• 60 ml (4 tablespoons)mayonnaise
• ½ teaspoonOld Bay seasoning
• 30 ml (2 tablespoons)parsley or chives, minced

Instructions

1. 1

   Make shrimp paste

   Finely chop the shrimp in a food processor or with a knife until it forms a sticky paste.

2. 2

   Mix the cakes

   In a large bowl, combine the shrimp paste, egg, 1 tablespoon mayonnaise, Dijon mustard, celery, 2 tablespoons parsley and 1 heaped teaspoon Old Bay. Fold in the crab gently, keeping any large pieces intact. Sprinkle over the almond meal and mix gently.

3. 3

   Fry the cakes

   Heat 2 tablespoons oil or ghee in a large cast-iron pan over medium heat. Add heaped tablespoons of the mixture, pressing each mound gently into a round cake. Cook for 3–4 minutes until dark golden brown, carefully turn and cook for another 3 minutes. Transfer to a plate lined with kitchen paper.

4. 4

   Mix the remoulade

   Stir the minced cornichons, 4 tablespoons mayonnaise and ½ teaspoon Old Bay seasoning together.

5. 5

   Serve the cakes

   Serve the crab cakes with a dollop of remoulade and a scattering of minced parsley or chives.

What are crab cakes?

Crab cakes are a familiar American seafood dish, especially associated with the Chesapeake Bay region. They bring crab together with a binder and seasonings, then cook the mixture until browned.

This version keeps the crab prominent: a small amount of shrimp forms a sticky binder, while almond meal helps the cakes hold together. Cornichon remoulade adds a sharp, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 22g protein, 8g carbs, 21g fat.

Crab and shrimp provide most of the protein, while almond meal contributes some fat, fibre and a little carbohydrate. Mayonnaise and the frying fat add much of the remaining fat; serve the cakes with salad or vegetables to balance the plate.

Choosing the crab

Crab meat: Use good-quality crab and check it carefully for shell before mixing. Fold it in gently so that larger pieces remain whole rather than disappearing into the binder.

Shrimp: Chop the shrimp until sticky; this paste is the main support for the cakes. It should be finely worked before you combine it with the other ingredients.

Keeping the mixture together

Gentle mixing: Combine the binder ingredients first, then fold in the crab without crushing it. Add the almond meal at the end and mix only until it is incorporated.

Shaping: Heaped tablespoons make small cakes that are easier to turn. Press the tops into rounds in the pan, rather than handling the soft mixture repeatedly.

Getting a golden crust

Pan heat: Bring the oil or ghee to medium heat before adding the mixture. The cakes should brown steadily over their 3–4 minutes on the first side.

Turning: Wait until the underside is dark golden before flipping, then cook the second side for 3 minutes. Turn carefully to help the cakes keep their shape.

A quick cornichon remoulade

Cornichons: Mince them finely so their sharp, crunchy flavour is spread through the mayonnaise. Stir them with the remoulade portion of mayonnaise and the smaller amount of Old Bay.

Finish: Add the parsley or chives over the cakes just before serving. Keep the remoulade on the side or add a small dollop to each portion.

Serving ideas

Fresh sides: Serve with a crisp green salad or lightly dressed leaves to balance the richness of the cakes and mayonnaise-based sauce.

More substantial plate: Add boiled or roasted potatoes and a green vegetable for a fuller meal. The cakes are also suited to a starter portion with the remoulade.

Recipe notes & tips

• Pick through the crab carefully to remove any shell before mixing.
• Chop the shrimp until it forms a sticky paste so it can bind the mixture.
• Fold the crab in gently to preserve large pieces.
• Use a large cast-iron pan and cook the cakes over medium heat.
• Wait for a dark golden underside before turning the cakes.
• Drain the cooked cakes briefly on kitchen paper.

Variations

• Herb swap: Use parsley or chives for the finishing sprinkle, as preferred.
• Oil choice: Fry the cakes in sunflower oil, grapeseed oil or ghee.
• More tang: Add an extra spoonful of finely minced cornichons to the remoulade.
• Smaller cakes: Use smaller spoonfuls of mixture and watch for the same golden-brown cue.
• Spice adjustment: Adjust the Old Bay seasoning to suit your taste.

Common mistakes to avoid

• Skipping the shell check: Pick through the crab before mixing so shell fragments do not end up in the cakes.
• Overmixing the crab: Fold it in gently to keep some large pieces intact.
• Coarse shrimp: Chop it until sticky so it works as a binder.
• Turning too soon: Let the first side become dark golden before carefully flipping.
• Crowding the pan: Leave room to turn each cake carefully; cook in batches if needed.

How to store

Refrigerate cooked crab cakes in a covered container and eat within 2–3 days. Reheat gently in a pan until hot throughout; keep the remoulade chilled and separate.

Frequently asked questions