Crab Cakes with Remoulade Sauce are a classic coastal delicacy that beautifully combines sweet, tender crab meat with aromatic herbs, spices, and a crisp, golden-brown crust. Each bite delivers a satisfying crunch on the outside and a melt-in-your-mouth softness inside. The tangy, creamy remoulade sauce complements the crab perfectly, adding a zesty kick that elevates the entire dish. Originating from the East Coast of the United States, especially Maryland, crab cakes have become a beloved seafood staple around the world for their rich yet delicate flavor.
I love this recipe because it’s the perfect example of simplicity meeting elegance. The tender crab meat shines as the hero ingredient, while the gentle blend of seasonings enhances its natural sweetness without overpowering it. The texture—crisp on the outside and moist on the inside—is pure perfection. The remoulade sauce adds just the right amount of tanginess and spice, creating a flavor harmony that’s truly addictive.
What makes me adore this dish even more is its versatility. It’s just as at home on a fancy dinner table as it is at a casual weekend gathering. You can serve it as an appetizer, a main course, or even in a sandwich. Plus, the aroma of the crab cakes sizzling in the skillet is enough to make anyone hungry.
This dish is a must-try because it represents the best of coastal cuisine—fresh, flavorful, and indulgent without being heavy. The golden-brown crust contrasts beautifully with the soft, flaky crab meat inside, and the remoulade adds layers of flavor that make every bite memorable. If you love seafood or want to impress your guests with something gourmet yet approachable, this recipe is the perfect choice. It’s a restaurant-quality dish you can easily master at home.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Chilling Time (optional): 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (makes 8 crab cakes)
Calories: Approximately 320 calories per serving
Course: Appetizer / Main Dish
Cuisine: American (Coastal / Southern Inspired)
For the Crab Cakes:
1 pound lump crab meat (fresh or canned, drained)
1/3 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1/3 cup finely chopped green onions
2 tablespoons finely chopped parsley
1/2 cup breadcrumbs (preferably panko)
2 tablespoons butter
2 tablespoons vegetable oil (for frying)
For the Remoulade Sauce:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon capers, finely chopped
1 teaspoon hot sauce (optional)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 small garlic clove, minced
1 tablespoon finely chopped dill pickles or relish
Salt and pepper to taste
Step 1: In a mixing bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Whisk until smooth.
Step 2: Gently fold in crab meat, green onions, parsley, and breadcrumbs. Be careful not to break up the crab chunks too much.
Step 3: Form the mixture into 8 evenly sized patties, about ½ inch thick. Place them on a plate or tray and refrigerate for 30 minutes to firm up.
Step 4: Prepare the remoulade sauce by combining all the sauce ingredients in a small bowl. Mix well, taste, and adjust seasoning. Chill in the refrigerator until serving time.
Step 5: Heat a large skillet over medium heat and add butter and oil.
Step 6: Fry the crab cakes in batches for 3–4 minutes per side until golden brown. Avoid overcrowding the pan.
Step 7: Remove the crab cakes and place them on paper towels to drain excess oil.
Step 8: Serve hot with a generous spoonful of remoulade sauce.
Serve the crab cakes warm with a dollop of remoulade sauce on top or on the side. They pair beautifully with lemon wedges, a light salad, coleslaw, or roasted vegetables. For a main course, serve them over a bed of greens or with seasoned rice. For a casual twist, assemble them into sliders or sandwiches with lettuce and tomato.
Use fresh lump crab meat for the best flavor and texture.
Do not overmix the crab mixture—keep it as chunky as possible.
Chilling the crab cakes before frying helps them hold their shape.
Cook on medium heat to ensure the inside cooks through without burning the exterior.
If you prefer baking, bake the crab cakes at 400°F (200°C) for 15–18 minutes until golden.
Spicy Crab Cakes: Add chopped jalapeños or a pinch of cayenne pepper for heat.
Gluten-Free: Use gluten-free breadcrumbs instead of regular ones.
Lemon Herb Crab Cakes: Mix in extra herbs like dill, basil, or chives for freshness.
Baked Version: Bake on a greased baking sheet at 400°F for a lighter version.
Mini Crab Cakes: Form into smaller patties for bite-sized appetizers.
Refrigeration: Store cooked crab cakes in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes.
Freezing: Uncooked crab cakes can be frozen for up to 2 months. Place them on a baking sheet until firm, then transfer to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes of cooking time.
Mixing bowls
Whisk
Large skillet or frying pan
Spatula
Paper towels
Small bowl (for remoulade)
Crab Cakes with Remoulade Sauce are the perfect blend of elegance and comfort. With their crisp exterior, tender crab filling, and tangy, creamy sauce, they deliver an explosion of flavor in every bite. Whether you serve them at a dinner party, a family meal, or as a luxurious weekend treat, they’re guaranteed to impress. This recipe captures the heart of coastal cooking—fresh, flavorful, and effortlessly delicious—making it a dish you’ll want to make again and again.
Crab Cakes with Remoulade Sauce are a classic coastal delicacy that beautifully combines sweet, tender crab meat with aromatic herbs, spices, and a crisp, golden-brown crust.
