Mrs. Duval's Crabcakes with Creole Remoulade

Mrs. Duval's Crabcakes With Creole Remoulade Recipe

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stephanie tate


I was told this is Robert Duval's mom's crab cake recipe so I can't take any credit. It's absolutely delicious paired with a spicy remoulade and is a family favorite.


★★★★★ 1 vote

6 to 8
20 Min
15 Min


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1/4 c
1/4 c
finely diced onion
2 large
eggs lightly beaten
1/2 tsp
worcestershire sauce
1/2 tsp
dry mustard
1/4 tsp
cayenne pepper
1 lb
lump crab meat
1 c
crushed saltine crackers
1/4 c
vegetable oil
2 Tbsp
unsalted butter


1 c
3 Tbsp
red bell pepper finely chopped
1 1/2 tsp
creole mustard (you can substitute a good brown mustard if you can't find creole mustard)
1/2 tsp
creole seasoning (konriko is my favorite but any creole seasoning will work)
1 tsp
capers finely chopped
3 Tbsp
parsley chopped
1 tsp
lemon juice, fresh

How to Make Mrs. Duval's Crabcakes with Creole Remoulade


  • 1Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
  • 2shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
  • 3in a large heavy bottomed skillet melt 1 tbsp. butter with 2 tbsp. oil over medium high heat. when the butter foam subsides add crab cakes and cook until golden and crisp. this is about 2 to 3 minutes on each side. Drain on paper towels and keep warm in a 250 degree oven.
  • 4for additional cakes add butter and oil as needed and repeat.
  • 5preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.

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About Mrs. Duval's Crabcakes with Creole Remoulade

Other Tag: Quick & Easy

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