Simple Quintessential Cuisine

Scrumptious Crab Cakes with Spicy Roumalade Sauce

There is nothing more satisfying than a delicious crab cake. I’ve had the pleasure of sampling a variety of versions and my quest has been to recreate one in my home.  Through lots of trial and error I have determined that a great crab cake requires great quality crab and really fresh ingredients. Oh and let’s not forget…a delicious Roumalade to serve along with it.  Suffice to say I think you’ll be pleased with this version….

16oz Jumbo lump crab
3 Tbsp olive oil
1 carrot minced
¼ C minced red pepper
1 Tbsp minced garlic
¼ C minced scallions
½ C fresh bread crumbs
3 Tbsp lemon juice
1 tsp salt
¼ tsp fresh cracked pepper
4-5 dashes Tabasco sauce
1 beaten egg
2 Tbsp mayo
½ C mashed potatoes

Roumalade Sauce
¼ C mayonnaise
2 Tbsp sweet pickle relish
1 tsp horseradish
2 Tbsp lemon juice
1 ½ tsp chili paste
Pinch of salt and pepper
2-3 dashes hot sauce

For the Roumalade sauce, combine all ingredients in a small bowl and whisk until completed blended.

Crab Cake Directions:
Heat olive oil in a medium sized sauté pan over medium heat. To that add carrots, red peppers and scallions. Sauté until slightly brown then add garlic and cook for 1-2 minutes. Remove pan from the heat and set aside.

Pour the crab into a large mixing bowl and add remaining ingredients, including the sautéed vegetables. Gently fold ingredients together until thoroughly mixed. Take care not to break crab pieces.  ** Of note- if you’re feeling energetic you can certainly make a batch of mashed potatoes specifically for this recipe. But if you’re like me, time is precious so I work around this by planning ahead and using the leftover mashed potatoes from a meal I’ve prepared a few days prior.
Now to fry…Heat 4 tablespoons of olive oil in a large sauté pan on medium high.  With a large spoon take a heaping amount (about a half cup) of the crab mixture and carefully drop it into the pan. Allow to cook till browned on the bottom. This will take about 4-5 minutes. What you’re really trying to do here is get a crispy crust. This creates a nice texture and allows for easier flipping.  When it’s browned, flip to the other side and sauté for an additional 5 minutes.

Remove from the pan and drizzle roumalade sauce over the top.  I serve this with my red pepper and cilantro rice, but you can take liberties and serve by itself, with a salad or anything that might strike your fancy. The point here is to simply enjoy!

Comments     + Add a Comment
Zachary says:

I made this sauce to go with a recipe for my father in law's grandmother's New Orleans crab cakes. It was very tasty!

Holly Henry says:

Hello Zachary,

I'm glad you enjoyed it. It's great to hear folks are trying my recipes and enjoying them. Is your crab cake recipe much different from what I have posted here?


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