Crab Cakes with Vanilla Rémoulade

Looking for a yummy recipe for New Years Celebration?  I came across this one featuring some of my favorite ingredients and just had to share with you all in today’s post.

Crab Cakes
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Yield: 4

Crab Cakes

NCB CrabCake 2, 2/21/07, 4:22 PM, 8C, 3750x5000 (0+0), 100%, Steve 12-21-06, 1/40 s, R81.8, G72.6, B99.6


    Vanilla Rémoulade Sauce
  • 1 cup mayonnaise
  • 2 tablespoons tomato paste
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • Polenta Batter
  • 3 cups (or more) organic vegetable or chicken stock
  • 2 tablespoons butter
  • 1 cup polenta
  • White pepper to taste
  • Salt to taste
  • Crab Cakes
  • 12 oz. canned or frozen lump crab meat
  • 1 cup plain dry bread crumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 finely chopped green onion
  • 3 tablespoons finely diced red bell pepper
  • 1 teaspoon finely chopped fresh Italian parsley
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract


    For the sauce
  1. Combine the mayonnaise, tomato paste and vanilla extract in a bowl and mix well.
  2. Chill, covered, in the refrigerator.
  3. For the polenta,
  4. combine 3 cups stock, the butter and polenta in a large saucepan and stir to combine.
  5. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if polenta becomes too thick. Season with white pepper and salt.
  6. For the crab cakes
  7. Rinse and drain the crab meat, discarding any shell fragments.
  8. Place 1/2 cup bread crumbs in a shallow dish.
  9. Combine the crab meat, mayonnaise, egg, 1/2 cup bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and vanilla extract in a large bowl and mix well. Shape into patties.
  10. Dredge in the bread crumbs to coat.
  11. Spray a nonstick skillet with oil and heat over medium-high heat.
  12. Place the crab cakes in the hot skillet and cook until crispy and golden brown.


Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.

Taking premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, Nielsen-Massey uses proprietary cold extraction process to gently draw out and preserve the vanilla’s over 300 flavor compounds. Find out more about Nielsen-Massey Vanillas .

I’m looking forward to entertaining this New Years Eve …. how about you? I’m hoping you will stop back and check out a few of the recipes I’ll be sharing as we head into the New Year.   I invite you to leave a comment below – share your website so we can connect! 

Comments 2

  1. Matt DeStefano December 31, 2015
    • Bren December 31, 2015

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