Appetizers

Crab Cake Bites with Remoulade Sauce

Author: Mary DiSomma

I feel so at home in my kitchen. As I stand here, the aroma of fresh crab and herbs wafting through the air, I'm reminded of the countless wonderful moments that cooking has brought into my life. It’s funny how certain dishes can evoke such vivid memories and emotions. My easy Crab Cake Bites with Homemade Remoulade Sauce recipe is one of them. Simple yet luxurious, they just hold a special place in my heart—and in my recipe box! In fact, I even make them for quiet nights at home with my husband. That’s how good they are.

Crab Cake Bites with Remoulade Sauce

I recommend serving these bites on a beautiful tray, accompanied by my homemade remoulade sauce and some freshly sliced lemons. For extra pizazz, of course!

Yield
30 Bites
Prep Time
20 minutes 20 min
Cook Time
1 hour 20 minutes 1 hr 20 min
Total Time
1 hour 40 minutes 1 hr 40 min

Ingredients

For the Crab Cakes

For the Garnish (optional)

Instructions

  1. Place the crabmeat in a strainer over the sink or a mixing bowl. Using your fingers, go through the crabmeat to discard any shells that might still be hiding in the mixture. You may not find any, but I like to go through the crabmeat just in case.
  2. In a small sauté pan, heat the olive oil over medium heat. Add the shallots and peppers. Sauté until the shallots are translucent and the peppers are softened. Remove from the heat and transfer the mixture to a mixing bowl. Let cool for 5 minutes.
  3. Add the crabmeat and all the remaining ingredients to the bowl with the shallots and peppers. Toss gently to combine until uniformly moistened. Cover the bowl loosely with plastic wrap and refrigerate for 1 hour.
  4. Line a sheet pan with parchment paper. Remove the chilled mixture from the refrigerator. Form the mixture into balls using about 1 heaping tablespoon of the crab mixture for each crab cake bite. Place the balls on the prepared pan
  5. You can bake the crab cakes now, or cover them loosely with plastic wrap and refrigerate for up to 1 day. When ready to bake, preheat the oven to 375 °F. Bake for 15 to 20 minutes or until the bits are golden brown and heated through. If you want an extra-crispy top, broil the bites for a few minutes at the end of baking to crisp them up… make sure to keep an eye on them!
  6. Serve the baked crab cake bites with my delicious remoulade sauce and a few lemon slices for garnish.
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Crab Cake Bites with Remoulade Sauce

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Ingredient Tips

I always use lump crabmeat for my crab cakes. Yes, it’s a little more expensive, but it really does make a difference and your guests will appreciate that you used top notch crabmeat!

Preparation + Preservation Tips

This appetizer looks best served on a beautiful tray, with some homemade remoulade sauce and freshly sliced lemons on the side. A crispy golden exterior  with tender, luxurious crab inside. Dip it in the remoulade for a match made in heaven.

Extra Tips

Super flavorful—yet very versatile—remoulade sauce is a perfect accompaniment for so many tasty dishes. I often find myself making a double batch. Whether it's served alongside hushpuppies at afish fryordrizzled over my shrimp po-boy sliders recipe, this sauce never fails to elevate a dish from “good” to “unforgettable.” Make sure to sign up for my newsletter to get my homemade remoulade sauce recipe (and other exclusive goodies) delivered right to your inbox!

This year, I’ve curated a collection of recipes that will transport you straight to the heart of New Orleans without ever leaving home. From savory delights to sweet treats, these recipes are a testament to the rich culinary heritage of the South before Lent. You can get all mybest Mardi Gras recipesright here!

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