Memories of Crab Cakes – recreating a Taste of Nova Scotia

Uncategorized | August 15, 2014 | By

In my journey through Nova Scotia in June this year, it seemed that Crab Cakes became my signature dish. On my first night in Halifax, I chose Crab Cakes (bottom left) as my starter at Stories at the Halliburton and enjoyed them very much.  The second time I had Crab Cakes was at Pictou Lodge Resort, chef chose the menu for me and it included Crab Cakes with Pineapple Carpaccio and Corn Salsa (top photo), then finally I made Northumberland Snow Crab Cakes with Dill Remoulade (bottom right) on a cooking day on the farm with the Kilted Chef.

I enjoyed all of these different Crab Cakes, although the Snow Crab Cakes were probably the best of all, simple and scrumptious.  Now back in Scotland and summer seems to have gone on it’s holidays, it was 13C and pouring with rain the other day.  ā€‹A new survey carried by International Currency Exchange (ICE) found that majority of people choose their holiday purely based on the food available at the destination. I hadn’t really thought about that before, but it certainly is a factor when I’m planning my holidays.  In order to keep that holiday feeling going I decided to recreate a version of Nova Scotia Crab Cakes. I didn’t have any Snow Crab, in fact I was struggling to find any crab at all in the small town where I shop as there is no fish shop and the supermarket didn’t have any fresh crab.  I had the choice of tinned crab or or the not very appetising looking ‘Seafood Sticks’.  In the end I decided to go with the Seafood Sticks and I’m pleased to say that they worked very well indeed, making this dish one much less expensive and still delicious.

‘Crab’ Cakes with Dill Remoulade
makes 24 small crab cakes

500g crab meat or seafood sticks (if you use the seafood sticks, blitz them in a food processor first)
1/2 yellow pepper, finely chopped
1/2 red pepper, finely chopped
1/2 a large red onion, finely chopped
2 tbsp  fresh dill, chopped
60g mayonnaise
1 egg white
15g breadcrumbs
1/2 tsp salt
1/4 tsp pepper

2 eggs beaten
2 tbsp flour
300g fresh white breadcrumbs made from day old bread

Dill Remoulade 
2 tsp fresh dill finely chopped
2tsp fresh lemon juice
2 tbsp shallots, finely chopped
180g Mayonnaise

Mix all the ingredients together and divide into 24 small cakes.  Dip each cake in flour, then egg and then in the breadcrumbs, place on a baking tray lined with parchment and place in the fridge for a couple of hours to firm up.

Make the Dill Remoulade by mixing all the ingredients together and leave for at least 30 minutes for the flavours to blend.

Saute the crab cakes a few at a time, keeping them warm in the oven, then serve with the Dill Remoulade.

Nova Scotia ‘Crab’ Cakes with Dill Remoulade

Here are a few memories of my trip to Nova Scotia, I can certainly recommend it as a foodie holiday destination.

This post is my entry to the ICE competition, I received expenses for the ingredients I used but was not paid to write this post and all opinions are my own. 

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Bintu @ Recipes From A PantryChocletteKaren S BoothAlisonJaniceFGK100 Recent comment authors

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Camilla Hawkins

Ooh your crab cakes look divine and the Remoulade sounds exquisite too. I can't remember the last time I had crab it's a shellfish that because of it's price gets neglected from my shopping basket but I do love it:-)


I get you Camilla, but if you make them with the Seafood sticks there are not that expensive.

belleau kitchen

oh how beautiful!… I do love how they are so crumby on top… I had the best crab-cakes of my life in Barbados and i've never been able to replicate them so i've given up trying… I hope yours bring back fond memories!


Yes they did, thanks Dom. I think some of the joy of certain foods on holiday, is more about the location and the mood, than the actual food, which is why it's so hard to recreate it.


These look gorgeous. I have never tried to make crab cakes but might well give them a try. Love the dill with them


Thanks Alison, they are not difficult to make just a bit fiddly and messy!

Karen S Booth

Brilliant recipe – I have been waiting for this recipe to go live as I love crab and crab cakes in particular! Karen


Thanks Karen, I was pleased with them.


Ah, you need to be down here for the crab Janice šŸ˜‰

So how did the veggie options shape up on your trip? It all seems very fish and meat oriented. Would love to go to Canada, but I'd quite like to eat whilst I'm there!


Yes, Choclette I certainly need to be nearer the sea as I love seafood. There were veggie options but nothing very exciting, it's definitely a country of meat and particularly fish.

Bintu @ Recipes From A Pantry

Fiddly to make sure but from your pics they seem very worth it.


Thanks Bintu, it wasn't difficult just a bit messy and so worth it.