‘The Pioneer Woman’ Ree Drummond Crab Cakes and 5 Ingredient Remoulade Recipe

The Pioneer Woman has a new recipe that will help freshen up your dinner menu. Ree Drummond’s latest cooking demonstration features crab cakes. She also makes a delicious five-ingredient remoulade. You are sure to wow your guests with this elegant dish. Here’s how to prepare this meal.

Pioneer Ree Drummond’s Crab Cakes

Pioneer Woman Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank via Getty Images

Drummond admits she never makes crab cakes, but she wanted to show the cooks how to make them. She promises her crab cakes are “amazing”.

Drummond starts by making the crab mixture. She mixes mayonnaise and lemon zest. Then she adds the seasoning to the seafood. Drummond says you can use whatever seasoning you prefer. “You can use any seasoning you want — chili powder, paprika, garlic powder — whatever you want,” the Food Network star says on The Pioneer Woman show.

Next, Drummond adds a beaten egg, parsley, panko crumbs (as a binder), Dijon mustard and chunks of crabmeat. She says it’s okay to use any form of crabmeat you can find, even if it’s canned.

Make the crab cakes

Ree Drummond wears a floral shirt as she stands in the kitchen on The Today Show.

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank via Getty Images

“Canned is fine, fresh is fine, frozen is fine, depending on your region,” says Drummond. “You can use whatever you want.” Drummond likes that you can take a canned ingredient and turn it into a dinner that has an impressive presentation. “It’s really refreshing to be able to take something like canned crabmeat and turn it into something so elegant,” says Drummond. She also likes not having to fry the crab cakes in a skillet. Instead, they are roasted in the oven.

For the next step, Drummond mixes the ingredients. Then she shapes the mixture into cakes and places them on a buttered baking sheet. Each crab cake mix measures about 1/3 cup. Drummond says the little measuring cups are useful because they help form the shape of each crab cake.

Drummond then brushes the top of each cake with melted butter. “That way, when they’re under the broiler, they’ll turn browner and have that delicious buttery flavor when we pull them out,” says Drummond. Drummond preheats the grill and cooks the crab cakes until the tops are brown.

On The Pioneer Woman website, contributors Erin Merhar and Kara Zauberman say the key to making top-notch crab cakes is being careful about how much crabmeat and topping you include. You don’t want to use too much of one ingredient and not enough of the other.

“The key to an authentic crab cake recipe is the ratio of crab meat to filling,” they said. Explain. “It should be packed with juicy crab and spices, but not weighed down with breadcrumbs or fillers.”

Ree Drummond’s 5 ingredient remoulade

Next, Drummond makes the remoulade. She says remoulade is just a sauce served with crab cakes. She mixes mayonnaise, chopped capers, lemon juice, garlic salt and pepper. “And that’s the five-ingredient remoulade,” says Drummond.

Once the crab cakes are cooked, Drummond places them on a platter. She says the butter helps create a golden brown color on top of the crab cakes. Grilling also helps add some crunch. Drummond describes these crab cakes as “gorgeous, easy, simple, beautiful.” Once the crab cakes are arranged on a platter, she sprinkles the top with parsley. You can see full ingredients and directions here.

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