Crab Cakes with Remoulade Sauce – Ultimate Recipe | 6 Cakes, Delicious

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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.

Crab cakes with remoulade and lemon wedges
Crab cakes plated with zesty remoulade and citrus.

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.

Cooking Instructions & Tips for Success

Step-by-Step: Crispy, Juicy, Irresistible

Cooking crab cakes doesn’t have to be intimidating. Once your mixture is chilled and firm, everything comes together smoothly:

  1. Pick the crab: Start by spreading the lump crab out on a plate or sheet pan and gently checking for any leftover shell fragments. This step may seem small, but it makes a world of difference.

  2. Make the wet mix: In a large mixing bowl, whisk together your egg, mayonnaise, Dijon, dry mustard, Old Bay seasoning, Worcestershire sauce, hot sauce, lemon juice, zest, and kosher salt. It should look like a creamy, slightly spicy base.

  3. Fold it together: Add the crab meat into the wet mixture along with chopped parsley and breadcrumbs. Using a silicone spatula, fold the mixture gently until it’s fully coated and cohesive — be careful not to break the crab apart.

  4. Form the cakes: Use a 3-inch ring mold (or just your hands!) to shape the cakes. Press gently, but make sure the mixture is tightly packed. You’ll end up with about 6 large or 8 medium crab cakes.

  5. Chill the cakes: This step is non-negotiable. Chill the formed cakes in the fridge for at least 30 minutes. This helps them hold their shape while cooking.

  6. Make the remoulade: While the cakes chill, combine all the remoulade ingredients in a medium bowl — mayo, garlic, chives, Dijon, lemon juice and zest, Worcestershire, horseradish, cayenne, paprika, and salt. Whisk until smooth and refrigerate until ready.

  7. Pan-fry to perfection: Heat neutral oil in a cast-iron skillet over medium heat. You want the oil to reach about 350°F — hot enough to sizzle, not burn. Add the crab cakes in batches, cooking for 2–3 minutes per side. They should be beautifully golden brown and crispy.

  8. Rest and serve: Let them rest on a paper towel-lined plate or a wire rack to drain. Serve warm, with remoulade either dolloped on top or spread underneath.

 Crab cakes frying in skillet
Crisping crab cakes in a hot cast-iron pan.

Tricks for the Best Results Every Time

Here’s how I get that crispy outside and moist, flaky inside every time:

  • Don’t skip the chill: This helps bind everything and prevents falling apart in the pan.

  • Be gentle when flipping: Use a thin, flexible spatula and only flip once.

  • Oil temperature matters: Too cold and they’ll be greasy, too hot and they’ll burn. Aim for 350°F.

  • Use a splatter screen: Trust me on this — it keeps your stovetop sane.

If you’re avoiding fried foods or just want a different approach, these crab cakes bake beautifully too. Just preheat the oven to 450°F, grease a baking sheet, and bake for 12–14 minutes. While they won’t get quite as crisp, they’re still absolutely satisfying — like my Crispy Baked Eggplant Parmesan on the lighter side.

Serving, Storing & Pairing Ideas

What to Serve With Crab Cakes

These crab cakes shine on their own, but pairing them with the right side dishes can truly round out your meal. For something cool and fresh, try this Roasted Zucchini Salad with Feta and Herbs. The creamy feta balances the spices in the remoulade beautifully.

Another perfect pairing? My Mediterranean Hummus Bowl. The chickpeas and fresh veggies make a hearty side that doesn’t overpower the delicate crab flavor.

Feeling fancy? Serve your crab cakes on a bed of arugula with shaved parmesan and a drizzle of lemon vinaigrette. They also make fantastic sliders or brunch toppers on toasted English muffins with poached eggs.

Storage & Reheating Made Simple

If you have leftovers (a big if, let’s be honest), they’ll keep well:

  • Storage: Store cooked crab cakes in an airtight container in the fridge for up to 2 days. Keep the remoulade separate to prevent sogginess.

  • Reheating: Reheat in the oven at 350°F for about 10 minutes. This keeps them crispy. You can microwave them too, but they’ll lose some of their texture.

  • Freezing: You can freeze the uncooked formed cakes. Lay them flat on a parchment-lined tray until frozen, then transfer to a zip-top bag. Thaw in the fridge and cook as usual.

These little gems make a great prep-ahead option for entertaining or special dinners. They’re every bit as special as the Balsamic Marinated Flank Steak with Blue Cheese Crust, and just as memorable.

Frequently Asked Questions

Can I use canned crab meat?
Yes, but opt for premium canned lump crab and drain it well. Fresh is always best for flavor and texture, though.

Can I bake instead of fry?
Absolutely. Bake at 450°F for 12–14 minutes, flipping halfway through. They won’t get quite as crispy but are still delicious.

How do I know when the crab cakes are cooked through?
They should be golden brown on the outside and reach an internal temperature of 160°F. The center will be firm and hot.

Is the remoulade spicy?
Just a touch. Adjust the cayenne pepper to your liking. If you want extra heat, add a splash of hot sauce.

What can I substitute for breadcrumbs?
You can use panko, crushed saltines, or gluten-free breadcrumbs. Just watch the texture — it should hold together but not feel dry.

Can I make these ahead of time?
Yes! You can shape and chill the cakes up to a day ahead, then cook right before serving.

Final Thoughts from My Kitchen

There’s something soulful about a recipe that brings comfort, crunch, and a bit of coastal charm all in one bite. These Crab Cakes with Remoulade Sauce hit that perfect note. They’re bold yet delicate, simple but deeply satisfying. I love making them for friends, family, and — if I’m honest — just for me on a weeknight when I want something that feels a little special.

If you loved this recipe, you’ll probably adore my Greek Style Loaded Hummus — it’s another vibrant, make-ahead dish with bold flavors. Or for a hearty companion dish, try the Greek Orzo Salad Recipe. Both are winners in my kitchen.

Let me know in the comments how it turned out for you, and don’t forget to rate the recipe!

If you made these crab cakes and loved them, I’d be thrilled if you left a rating or review. Every comment helps our recipe community grow!

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Crispy crab cakes with remoulade sauce on a plate with lemon wedges

Crab Cakes with Remoulade Sauce


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  • Author: Sylvia
  • Total Time: 65
  • Yield: 6 crab cakes

Description

These crab cakes with remoulade sauce are golden, crisp, and packed with tender lump crab. They’re paired with a smoky, zesty homemade sauce that brings everything together — perfect for coastal-inspired dinners or upscale appetizers.


Ingredients

• 1 pound lump crab meat (picked over for shells)

• 1 large egg

• 1 tablespoon mayonnaise

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dry mustard

• 1 1/2 teaspoons Old Bay seasoning

• 1/2 teaspoon Worcestershire sauce

• 1/2 teaspoon hot sauce

• 1 teaspoon lemon juice + 1 teaspoon lemon zest

• 1/4 teaspoon kosher salt

• 2 tablespoons chopped flat-leaf parsley

• 1/3 cup Italian breadcrumbs

• Neutral oil for pan frying

• Remoulade Sauce:

• 2/3 cup mayonnaise

• 2 cloves garlic, minced

• 2 teaspoons chopped chives

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1 teaspoon lemon zest

• 1 1/2 teaspoons horseradish

• 1 pinch cayenne pepper (adjust to taste)

• 3/4 teaspoon smoked paprika

• 1/4 teaspoon kosher salt


Instructions

1. Place lump crab on a sheet pan or plate and pick through to remove any shells.

2. In a large bowl, whisk together egg, mayonnaise, Dijon, dry mustard, Old Bay, Worcestershire, hot sauce, lemon juice and zest, and salt until smooth.

3. Gently fold crab meat into the wet mixture along with parsley and breadcrumbs. Mix lightly using a spatula.

4. Form mixture into 6 large or 8 medium-sized cakes using a ring mold or hands. Press gently to shape.

5. Chill crab cakes in the fridge for 30–60 minutes to firm up.

6. While cakes chill, make remoulade: whisk all sauce ingredients in a bowl until smooth and combined. Chill until ready to serve.

7. Heat neutral oil in a cast-iron skillet over medium heat to 350°F. Fry crab cakes 2–3 minutes per side, until golden brown.

8. Drain on paper towels or a rack. Serve warm with remoulade sauce dolloped on top or underneath.

Notes

– Chilling the crab cakes is essential to help them hold their shape when frying.

– You can bake instead of pan-frying: 450°F for 12–14 minutes.

– Costco or Sam’s Club often have great deals on lump crab meat.

– Add more breadcrumbs if cakes won’t hold together.

– Remoulade sauce keeps for up to 5 days refrigerated.

– Leftover crab cakes reheat best in a 350°F oven for 10 minutes.

  • Prep Time: 15
  • Cook Time: 20
  • Method: Skillet
  • Cuisine: American

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