Crab Cakes with Remoulade Sauce and Low Country Wafers - VeryVera

Crab Cakes with Remoulade Sauce and Low Country Wafers

  • Prep Time: 55m
  • Cook Time: 40m


Crab Cakes

  • 1 tbsp. unsalted butter
  • 1/2 c diced celery
  • 1/2 c diced Vidalia onion
  • 1 lb lump crab meat
  • 1/2 c dry plain bread crumbs, divided
  • 1 large egg, beaten
  • 3 tbsp. Hellmann’s® mayonnaise
  • 1 tsp. minced fresh parsley
  • 1 tsp. minced fresh dill
  • 1 tsp. Tony Chachere’s® Creole Seasoning
  • Extra-virgin olive oil, as needed for cooking

Low Country Wafers

  • 1/2 c (1 stick) salted butter
  • 1 sleeve saltine crackers

Remoulade Sauce

  • 1 c mayonnaise
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tbsp. dill pickle relish
  • 1 tbsp. capers, chopped
  • 1 garlic clove, minced
  • 2 tsp. Dijon-style mustard
  • 1 tsp. finely chopped flat-leaf parsley
  • 1/2 tsp. Tabasco® hot sauce, or more if preferred
  • 1/2 tsp. Worcestershire sauce
  • 1/8 tsp. dried tarragon
  • 1 tsp. Tony Chachere’s® Creole seasoning, or more if preferred


  1. In a large skillet set over medium heat, melt the butter. Add the celery and onions, and sauté until transparent. Set aside.
  2. In a mixing bowl add the crab meat, half of the bread crumbs, the egg, cooked onions and celery, mayonnaise, parsley, dill, and creole seasoning. Mix gently.
  3. Place the remaining bread crumbs in a pie dish.
  4. Form balls of the crab mixture (about 1 ounce or the size of a quarter), and flatten each to ¼-inch thick. Coat each crab cake in the remaining bread crumbs.
  5. Sauté crab cakes in a large skillet with olive oil set over medium-high heat. Cook approximately 2 minutes per side, or until golden brown.
  6. For the wafers, preheat the oven to 275°F and line a sheet pan with foil. Place a wire cooling rack in the prepared pan.
  7. Melt the butter in a saucepan.
  8. Dip the saltines in the melted butter and place on the prepared rack. Place in the oven and bake for 30 minutes.
  9. Let cool before serving. Crackers can be stored in an airtight container at room temperature.
  10. For the remoulade sauce, combine all ingredients thoroughly in a mixing bowl, adjusting creole seasoning to taste.
  11. Chill until ready to serve.
  12. Assemble the cooked crab cakes on top of the wafers. Dollop with the remoulade sauce and enjoy!