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crab cakes

Breadless Crab Cakes with Remoulade Sauce

by | Published Dec 14, 2018 | Last updated Nov 2, 2021 | 0 comments

Prep Time30 minsCook Time10 minsTotal Time40 minsYields6 Servings
These breadless crab cakes are inspired by seafood mousse recipes made famous by the French. The scallops and shrimp act as the binder for the crab meat. This recipe is carbohydrate free. Nothing but pure protein and tons of flavor. The size of these crab cakes make for perfect finger food for your guests to nosh on before the main event.
crab cakes
Nutrition Facts

Serving Size 5 crab cakes

Servings 6

Amount Per Serving
Calories 656
% Daily Value *
Total Fat 47g73%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 256mg86%
Sodium 2485mg104%
Potassium 637mg19%
Total Carbohydrate 10g4%
Dietary Fiber 0g
Sugars 1g
Protein 42g84%

Vitamin A 11%
Vitamin C 11%
Calcium 18%
Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Crab Cake Instruction

Rough chop the scallops and shrimp and place into the large bowl of a food processor.


Add the eggs a pinch of salt and about 8-10 grinds of black pepper.


On low speed process the mixture until a fine paste has been achieved.


Remove the mixture from the food processor bowl to a mixing bowl.


Fold in the lumb crab meat and peppers and green onions.


Place in refrigerator until ready to cook.

Remoulade Instruction

Place all of the ingredients into a clean food processor bowl and process on medium speed for about 1 minute or until thoroughly combined.


Check the seasoning and adjust accordingly. Add some more hot sauce if you would like a little extra zing.


Remove from food processor to a serving bowl.

Crab Cake Griddling Instruction

Preheat heat grill to medium heat or about 400f at the Grate Griddle surface. Lightly coat or spray the Grate Griddle with vegetable oil.


working in batches, spoon over sized tablespoon portions of the crab cake mixture onto the hot griddle.


Allow to cook for about 4 minutes or until crab cake begins to brown.


Once crab cakes have browned flip them over and allow to cook for an additional 2-3 minutes or until the crab cakes have firmed up nicely.


Remove to a serving platter and serve with the remoulade sauce for dipping.


For The Crab Cakes
 2 pounds of dry pack sea scallops
 1/2 pound peeled and de-veined shrimp (any size will do)
 1 pound jumbo lump crab meat
 2 whole eggs
 1 red bell pepper, most of the flesh removed from the skin, small dice
 1 bunch of green onions, thinly sliced on the bias
 salt and freshly ground black pepper
For The Remoulade Sauce
 1 1/2 cups mayonnaise
 1/3 cup creole mustard
 3 teaspoons of creole seasoning
 1 tablespoon prepared horseradish
 1 tablespoon dill pickle juice
 2 teaspoons hot sauce
 1 large clove of garlic, finely minced
 1 tablespoon lemon juice


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