roux crab cakes recipe

Roux Crab Cakes

Luscious crab cakes made with a pound of lump crabmeat, bound with a creamy Dijon sauce and a light coating of Panko. Great with a dollop of remoulade!
Inspired by Brigit Binns, "Crab Cakes" (Williams-Sonoma Hors d'Oeuvre, 2001)
Course Appetizer, Main Course
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 large or 12-14 cocktail-sized crab cakes
Calories 244kcal
Author Amanda Biddle


  • 3 tablespoons unsalted butter , divided
  • 1/4 cup finely chopped celery stalks
  • 2 tablespoons thinly-sliced scallions
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 large egg yolk , lightly beaten
  • 1-1/2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 pound lump crabmeat , drained well and picked over for cartilage
  • 3/4 cup plain breadcrumbs *
  • 2 tablespoons olive oil
  • lemon wedges , for serving
  • Pickapeppa Remoulade , for serving


  • Melt 2 tablespoons butter in a medium saucepan or sauté pan until foaming subsides. Add celery, scallions, and bell pepper, and sauté until just beginning to soften, about 2 minutes. Stir in flour and cook over medium heat for 1-2 minutes. Slowly whisk in milk and cook, stirring, until very thick and pulling away from sides and bottom of pan, about 2 minutes. Remove from heat and let stand 1 minute. Gradually whisk in egg yolk, followed by Dijon mustard, salt, and pepper. Let mixture cool for 5 minutes.
  • Fold crabmeat into the sauce, gently breaking up the lumps, but leaving some large pieces intact. Shape into 6 cakes (roughly, 1/3-cup each), and coat with breadcrumbs. Cover and refrigerate for at least 1 hour, and up to 3 hours.
  • Heat olive oil and remaining 1 tablespoon butter in a 12-inch sauté pan until foaming subsides. Cook crab cakes about 4 minutes per side until golden brown and heated throughout, using a thin spatula to gently flip. Serve hot with a squeeze of lemon juice and a dollop of remoulade, if desired.


*I love the extra crunch of Panko bread crumbs, but find the texture of most brands too coarse for these crab cakes. So, I like to give the Panko a few pulses in the food processor before breading for a finer consistency. Alternately, you can add them to a zip-top bag, seal, and crush them with a rolling pin.


Calories: 244kcal | Carbohydrates: 13g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 982mg | Potassium: 225mg | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 9.7mg | Calcium: 92mg | Iron: 1.4mg