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Sometimes, it’s the simple, yet elegant “old standby” dishes that get the most attention. Event caterers have next-leveled wedding fare with creative twists on dishes, serving vessels and flavors. Time and again, however, couples crave favorites that they know will be a big hit with their guests.


Enter the not-so-humble crabcake! Its umami flavors are familiar, and it can either be an appetite-whetting app or a filling dinner. This one’s enhanced with fresh tarragon remoulade. It’s a cinch to make, so why not wow your home guests with a wedding-crowd favorite?


Crabcakes with Tarragon Remoulade


Serves 3

Prep Time: 20 minutes

Cook time: 25 minutes

Total Time: 45 minutes




For tarragon remoulade:

  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped capers
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt, to taste
  • Granulated garlic, to taste
  • Granulated black pepper, to taste



  1. In a bowl, combine all ingredients and mix well. Set aside.


For crabcakes:

  • 1 egg 
  • 1 teaspoon whole grain mustard  
  • 3/4 cup mayonnaise  
  • 1 pinch of salt 
  • 1 pinch of granulated black pepper 
  • 1 pinch of granulated garlic 
  • 1/2 cup panko bread crumbs, unseasoned 
  • 1 pound jumbo lump crab meat
  • Nonstick pan spray
  • 2 ounces butter, melted



  1. Preheat oven to 365°F.
  2. In a medium size bowl whisk egg, mustard, mayonnaise, salt, pepper, garlic, bread crumbs and mix well. Add crab meat, and slowly mix by hand for about 15 seconds. 
  3. Spray a small baking sheet pan with nonstick pan spray. 
  4. Using a 3-ounce ice cream scoop, form six crabcakes. Brush melted butter on crabcakes. 
  5. Cook for about 22 to 25 minutes, or until internal temperature reaches 165°F.
  6. Dollop remoulade atop crabcakes.


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Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.

Nina Malone


All photos courtesy of Robert Ryan Catering & Design