Crab Cakes with Remoulade Sauce

Ingredients You’ll Need

For the Crab Cakes

• 1 lb lump crab meat, picked over for shells
• 1/2 cup breadcrumbs (plain or panko)
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Oil for frying (neutral, like canola or vegetable)

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped dill pickle or relish
• 1 teaspoon capers, chopped (optional but delicious)
• 1 teaspoon hot sauce (or to taste)
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon Old Bay seasoning
• 1 clove garlic, very finely minced or grated
• Salt and pepper, to taste

For Serving

• Lemon wedges
• Extra chopped parsley
• Simple green salad or slaw (optional)

Tools You’ll Need

• Mixing bowl for crab mixture
• Small bowl for remoulade sauce
• Skillet (nonstick or cast iron both work)
• Spatula
• Measuring cups and spoons
• Plate or tray for shaping patties
• Paper towels for draining

How to Make Crab Cakes with Remoulade Sauce

1. Make the remoulade sauce

First, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped pickle, capers, hot sauce, smoked paprika, Old Bay, and garlic in a small bowl. Then season with salt and pepper to taste.

Cover and chill while you make the crab cakes so the flavors meld. This quick step makes your crab cakes with remoulade sauce taste extra restaurant-worthy.

2. Mix the crab cake base

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Old Bay, garlic powder, a pinch of salt, and a little black pepper. Stir in the chopped parsley and breadcrumbs until combined.

Then gently fold in the lump crab meat, trying not to break it up too much. You want nice chunks in your crab cakes with remoulade sauce, not crab mush.

3. Shape the crab cakes

Next, divide the mixture into 8–10 portions, depending on how big you want them. Shape each portion into a patty about 1/2–3/4 inch thick.

If the mixture feels too wet, you can sprinkle in a tiny bit more breadcrumbs. If it feels dry, add a teaspoon of mayo. Place the patties on a plate or tray.

For best results, chill the shaped crab cakes in the fridge for at least 20–30 minutes. This helps them firm up and hold together better in the pan.

4. Pan-fry to golden perfection

Heat a thin layer of oil in a large skillet over medium to medium-high heat. When the oil looks hot and shimmery, add the crab cakes in a single layer. Don’t overcrowd the pan; cook in batches if needed.

Fry each crab cake for about 3–4 minutes per side, until the exterior turns deep golden brown and crisp. Then transfer to a paper towel–lined plate to drain.

5. Plate and serve

Finally, arrange your crab cakes with remoulade sauce on a platter. Spoon or drizzle some remoulade on the side (or over the top), and garnish with lemon wedges and extra parsley.

Serve immediately while the crab cakes are hot and the remoulade is cool and tangy./img

What Makes These Crab Cakes with Remoulade Sauce Special

• Big crab flavor, minimal filler
  The recipe uses just enough breadcrumbs and mayo to hold things together, so you really taste the crab.
• Pan-seared, not fussy
  You fry the crab cakes in a regular skillet with a little oil, so no deep fryer drama.
• Bright, punchy remoulade
  The remoulade sauce brings creamy, tangy, slightly spicy vibes that make every bite pop.
• Perfect appetizer or main
  Serve smaller crab cakes with remoulade sauce as a starter, or plate two or three with a salad and veggies for a full meal.

Quick Ingredient Swap Table

Tips for Perfect Results

• Handle the crab gently
  Fold the crab in with a light hand. Big, juicy chunks make your crab cakes with remoulade sauce feel luxurious.
• Chill before frying
  A short rest in the fridge helps the patties firm up so they don’t fall apart in the pan.
• Don’t crank the heat too high
  Medium to medium-high heat lets the crust get golden while the inside warms gently. Too hot, and they’ll burn before they heat through.
• Taste the remoulade
  Always taste and tweak the sauce. Add more lemon for tang, more hot sauce for heat, or extra Old Bay for that classic coastal vibe.

Storage Instructions

If you somehow have leftover crab cakes with remoulade sauce (love that for you):

• Fridge – crab cakes:
  Store cooled crab cakes in an airtight container for up to 2 days. Reheat in a skillet or air fryer so the crust crisps back up.
• Fridge – remoulade:
  Keep remoulade sauce in a covered container in the fridge for up to 4–5 days. Stir before serving.
• Freezer:
  You can freeze uncooked crab cakes on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge, then pan-fry as usual.

FAQ – Crab Cakes with Remoulade Sauce

1. What kind of crab is best for crab cakes with remoulade sauce?

Lump crab meat works best for crab cakes with remoulade sauce because it has big, sweet pieces that hold together nicely. You can mix in claw meat for stronger flavor, but try to keep at least some lump for texture.

2. Can I bake the crab cakes instead of frying?

Yes. You can place the crab cakes on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for about 12–15 minutes, flipping once. They’ll be a bit less crispy than pan-fried crab cakes with remoulade sauce, but still delicious.

3. How do I keep crab cakes from falling apart?

Make sure the mixture is moist but not soupy, chill the shaped patties before cooking, and avoid flipping them too early. Let the first side get a good crust so your crab cakes with remoulade sauce flip easily.

4. Is lump crab meat already cooked?

Yes. Most canned or refrigerated lump crab meat is already cooked and ready to eat. You’re just warming it and crisping it up when you make crab cakes with remoulade sauce.

5. Can I make crab cakes with remoulade sauce ahead of time?

You can. Mix and shape the crab cakes, then chill them for up to 24 hours before frying. You can also make the remoulade up to a day or two ahead so the flavors deepen.

6. What sides go best with crab cakes with remoulade sauce?

Light, fresh sides work beautifully: simple salad, slaw, roasted asparagus, grilled corn, or a citrusy cucumber salad. Anything that balances the richness of crab cakes with remoulade sauce wins.

Crab Cakes with Remoulade Sauce

Sharis Mariner

These golden, pan-seared crab cakes deliver big crab flavor with minimal filler, paired with a creamy, tangy remoulade sauce that brings restaurant vibes straight to your kitchen — easy enough for a weeknight, impressive enough for a dinner party.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course

Cuisine American, Seafood

Servings 4 people

Calories 320 kcal

Equipment

• Mixing bowl for crab mixture
• Small bowl for remoulade sauce
• Skillet nonstick or cast iron
• Spatula
• Measuring cups and spoons
• Plate or tray for shaping patties
• Paper towels for draining

Ingredients

  

• 1 lb lump crab meat, picked over for shells
• ½ cup breadcrumbs (plain or panko)
• ¼ cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ¼ cup chopped fresh parsley
• Salt and pepper, to taste
• Oil for frying (neutral, like canola or vegetable)
• ½ cup mayonnaise (for remoulade)
• 1 tbsp Dijon mustard (for remoulade)
• 1 tbsp lemon juice
• 1 tbsp finely chopped dill pickle or relish
• 1 tsp capers, chopped (optional)
• 1 tsp hot sauce (or to taste)
• ½ tsp smoked paprika (or regular paprika)
• ½ tsp Old Bay seasoning (for remoulade)
• 1 clove garlic, finely minced or grated
• Salt and pepper, to taste (remoulade)
• Lemon wedges, for serving
• Extra chopped parsley, for garnish
• Simple green salad or slaw (optional)

Instructions

 

• In a small bowl, whisk together mayonnaise, Dijon, lemon juice, chopped pickle, capers, hot sauce, paprika, Old Bay, and garlic. Season with salt and pepper. Chill.
• In a large bowl, whisk mayo, egg, Dijon, Old Bay, garlic powder, salt, and pepper. Stir in parsley and breadcrumbs until combined. Gently fold in crab meat without breaking it up.
• Shape into 8–10 patties, 1/2 to 3/4 inch thick. Chill for 20–30 minutes to help them set.
• Heat oil in a skillet over medium heat. Cook crab cakes in batches, 3–4 minutes per side, until golden and crisp. Drain on paper towels.
• Plate crab cakes with remoulade, lemon wedges, and chopped parsley. Serve hot with salad or slaw, if desired.

Notes

Chill the shaped crab cakes before frying for best results. The remoulade sauce can be made a day ahead and adjusted to your taste — more lemon, spice, or Old Bay as desired.

Keyword crab cakes, pan-fried crab cakes, remoulade sauce, seafood appetizer