Crab Cakes with Horseradish Remoulade

Delight in the exquisite flavors of crab cakes, featuring succulent crabmeat blended with red onion, Italian parsley, breadcrumbs, and a hint of seafood seasoning, served with Bookbinder's Horseradish Remoulade, topped with fresh lettuce, tomato, and onion on your choice of bun, accompanied by a squeeze of lemon for a burst of citrusy goodness.

Made with

Horseradish Remoulade


  • 1 tablespoon butter, melted, or more as needed
  • Bookbinder's Horseradish Remoulade
  • 1 ½ teaspoons minced red onion
  • ½ tablespoon minced Italian parsley
  • 2 (6 ounce) cans crabmeat, drained, picked clean
  • 2 cups fine bread or cracker crumbs, divided
  • 3 teaspoons seafood seasoning
  • ½ teaspoon sea salt
  • 2 tablespoons ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons vegetable oil
  • Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges
  • Buns of choice


  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until golden brown.
  • Meanwhile, brush buns with melted butter and toast just until they begin to brown at edges.
  • To serve, place patty on each bun, top with Bookbinder's Horseradish Remoulade and desired trimmings. Serve with extra Bookbinder's Horseradish Remoulade for dipping and lemon wedges on the side.
Prep 10 min Total 30 min Servings 8
Recipe by: Bookbinder's Foods

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