Crab Cakes with Remoulade Sauce are the kind of dish that brings a little coastal magic to your table — golden, crispy on the outside, and loaded with tender lump crab on the inside. Paired with a zesty, creamy remoulade that you’ll want to spoon on everything, this recipe is a total flavor win. Whether you’re cooking for a dinner party or treating yourself to something special at home, these crab cakes never disappoint.
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A Recipe Close to My Heart
A Coastal Tradition Worth Keeping
When I was a little girl visiting my grandmother’s home on the Gulf Coast, the scent of sizzling crab cakes drifting from her cast-iron skillet was enough to send all of us kids racing to the kitchen. She made them big and bold — packed with crab meat, a kiss of spice, and always served with what she called her “secret sauce” (now I know it was remoulade!).
Fast forward to today, and this crab cake with remoulade sauce recipe is my tribute to her — crunchy on the outside, tender inside, and absolutely bursting with flavor. I’ve tested this one for years, tweaking it until every bite reminds me of summer tides and kitchen laughter.
I’m always looking for simple recipes that don’t skimp on comfort. And these crab cakes? They’re packed with love and layered flavor — something I’m proud to pass down just like grandma did.
What Makes This Recipe Stand Out?
These crab cakes strike that perfect balance of crisp and tender, thanks to a chill before cooking and a careful sear in a hot pan. Unlike filler-heavy versions, this one keeps the breadcrumbs minimal to let the lump crab shine.
The real kicker, though, is the zesty remoulade sauce. It’s smoky, citrusy, and just spicy enough to perk up your palate without overpowering the crab. You’ll find it’s versatile too — spoon it over burgers, roasted potatoes, or even my Greek Orzo Salad Recipe for a lively twist.
I’ve served these cakes as part of everything from quiet weeknight dinners to elegant gatherings, often paired with Spinach and Artichoke Wonton Cups as an appetizer. Every time, they vanish in minutes.

Ingredients & Preparation Made Easy
What You’ll Need
Here’s what you’ll need for the crab cakes and remoulade sauce:
Crab Cake Ingredients | |
---|---|
Lump crab meat | 1 lb (shells removed) |
Large egg | 1 |
Mayonnaise | 1 Tbsp |
Dijon mustard | 1 Tsp |
Dry mustard | ½ Tsp |
Old Bay seasoning | 1½ Tsp |
Worcestershire sauce | ½ Tsp |
Hot sauce | ½ Tsp |
Lemon juice + zest | 1 Tsp each |
Kosher salt | ¼ Tsp |
Fresh parsley | 2 Tbsp (chopped) |
Italian breadcrumbs | ⅓ cup |
Neutral oil | For frying |
Remoulade Sauce | |
---|---|
Mayonnaise | ⅔ cup |
Garlic | 2 cloves (minced) |
Fresh chives | 2 Tsp (chopped) |
Dijon mustard | 1 Tbsp |
Lemon juice + zest | 1 Tbsp / 1 Tsp |
Worcestershire sauce | 1 Tsp |
Horseradish | 1½ Tsp |
Smoked paprika | ¾ Tsp |
Cayenne pepper | Pinch (to taste) |
Kosher salt | ¼ Tsp |
These pantry-friendly ingredients come together in no time and are easy to scale up for parties.
Tools & Smart Swaps
I swear by a 3-inch ring mold for forming evenly shaped cakes — they cook evenly and look stunning. But if you don’t have one, no problem. Your hands or a measuring cup will work just as well.
Instead of breadcrumbs, feel free to sub in panko or crushed saltines for a bit of textural fun. You can also tweak the remoulade by adding dill relish or substituting Greek yogurt for mayo if you prefer something lighter.
For your pan, go with cast iron. It’s heavy enough to give you a deeply golden sear, which is exactly what makes these cakes so utterly irresistible. And while the ingredient list is short, the flavors are far from basic — just like the Authentic Artisan Garlic Naan that pairs beautifully on the side.