Crab Cakes with Frisch's Tartar Sauce Remoulade
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Frisch's tartar sauce helps bind together crab cakes and adds a kick to a Louisiana-style remoulade sauce.
Recipe type: Seafood
Serves: 4
  • For the crab cakes:
  • 1 pound lump crabmeat
  • 2 tablespoons plain breadcrumbs
  • 3 tablespoons Frisch's Tartar Sauce
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon Dijon mustard
  • 1 egg, beaten
  • 1 tablespoon oil for frying (or more, as needed)
  • Remoulade Sauce
  • 1 cup Frisch's Tartar Sauce
  • 1 tablespoon capers, chopped
  • 1 tablespoon smoked paprika
  • ½ tablespoon dry mustard
  • Hot sauce to taste (Crystal is a Louisiana standard; use your favorite)
  • 1 clove garlic, minced
  1. In a bowl, mix all of these ingredients together and form into four patties. Heat oil in a large saute pan until hot, then fry until browned (3-4 minutes). Flip, and cook on the other side until browned. Serve as part of a sandwich or on top of greens with remoulade.
  2. Remoulade
  3. Mix all ingredients in a small bowl until well combined. Serve as a topping for crab cakes.
Recipe by wine me, dine me at