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Emeril Lagasse’s Delmonico Crabcakes with Creole Remoulade Sauce


4½ tablespoons unsalted butter, melted and cooled slightly
3 tablespoons Mayonnaise
1½ tablespoons fresh lemon juice
1½ tablespoons extra-virgin olive oil
1 tablespoon chopped green onions (green parts only)
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 pound jumbo lump crabmeat, picked through for shells and cartilage
6 tablespoons fine dry bread crumbs
1/3 cup all-purpose flour
1 large egg
2 tablespoons milk
1½ cups panko (Japanese breadcrumbs)
½ cup vegetable oil

Creole Remoulade Sauce

1 cup mayonnaise, preferably homemade
4 tablespoons ketchup
4 tablespoons finely chopped celery
2 tablespoon finely chopped yellow onion
2 tablespoon finely chopped green onions 9green parts only)
2 tablespoon Creole mustard, or other spicy, whole-grain mustard
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
1 tablespoon paprika
1 tablespoon chopped fresh parsley
2 teaspoons fresh squeezed lemon juice
2 teaspoons prepared horseradish
2 teaspoons hot red pepper sauce
2 teaspoons minced garlic


Line a baking sheet with parchment paper and set aside.

Combine the butter, mayonnaise, lemon juice, extra-virgin olive oil, green onions, chives, and parsley in the bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend.

Transfer to a medium bowl with the crabmeat and breadcrumbs and fold gently to combine, being careful not to break up the crabmeat lumps.

Form the crabmeat mixture into eight 2½ to 3-inch round cakes, about 2 ½ ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.

Place the flour in a small shallow dish. In a separate bowl, whisk together the egg and the milk to make an egg wash. Place the panko in a third shallow dish.

Dredge each crab cake in the flour mixture, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading. (Note that the crab cake mixture will be slightly wet and should be handled carefully. If the crab cakes become too loose during the breading, they can be refrigerated again until firm.) Set aside.

Heat ¼ cup of the vegetable oil in a large, heavy skillet over medium heat. When the oil is hot, panfry the crab cakes 3 or 4 at a time until golden brown, about 4 ½ minutes per side. Drain on paper towels, and repeat with the remaining oil and crab cakes.

To serve, arrange one or two crab cakes in the center of four or eight plates and top with a dollop of the Creole Remoulade Sauce. Garnish each plate with greens, if desired, and serve immediately.

Creole Remoulade Sauce
In a medium bowl, combine all of the ingredients and
whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for 2 days.)

Yield: about 2 cups