Mrs. Duval's Crabcakes with Creole Remoulade

Mrs. Duval's Crabcakes With Creole Remoulade

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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



  • 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


  1. Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
  2. shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
  3. in 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.
  4. for additional cakes add butter and oil as needed and repeat.
  5. preparing 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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