Crab Cakes with Remoulade Sauce

Introduction

Crab cakes with remoulade sauce are a timeless dish that combines the delicate sweetness of lump crab meat with the bold tang of a creamy, spiced sauce. Lightly pan-fried to golden perfection, these cakes are crispy on the outside and tender inside, offering a melt-in-your-mouth bite every time. Whether served as a starter or main course, this recipe will elevate any dining experience.

My recipe story

I first fell in love with crab cakes while traveling along the East Coast, where fresh seafood is a way of life. I vividly remember a little dockside restaurant in Maryland serving crab cakes that were crispy, full of crab flavor, and paired with a creamy remoulade that perfectly balanced the richness. Inspired by that unforgettable meal, I set out to recreate the recipe in my own kitchen, using simple, fresh ingredients that let the crab shine. Over time, I perfected the balance of seasonings and texture, and now this has become one of my most requested recipes among family and friends.

Ingredient breakdown

The secret to unforgettable crab cakes lies in the quality of the crab meat. Using fresh lump crab meat ensures that the cakes are sweet, flaky, and packed with seafood flavor. Avoid over-mixing the meat to keep those beautiful chunks intact. A small amount of panko bread crumbs helps bind the mixture without making it too dense or bready.

Mayonnaise adds moisture and creaminess, while Dijon mustard brings a gentle tang that cuts through the richness. A touch of Old Bay seasoning or paprika gives these cakes their signature flavor profile. For the remoulade sauce, mayonnaise forms the creamy base, enhanced by Dijon mustard, lemon juice, garlic, paprika, and a hint of cayenne for spice. Together, these simple ingredients create a balanced and flavorful dish.

Equipment you’ll need

• Mixing bowls
• Measuring cups and spoons
• Large non-stick skillet or cast-iron pan
• Spatula for flipping
• Baking sheet (optional, for keeping warm)
• Whisk for remoulade sauce

Step-by-step directions

1. Prepare the crab mixture: In a large bowl, gently combine the lump crab meat, panko bread crumbs, mayonnaise, Dijon mustard, Old Bay seasoning, and one beaten egg. Use a light hand to avoid breaking up the crab meat too much. The mixture should hold together when pressed but not be overly wet.
2. Shape the crab cakes: Form the mixture into small patties, about 2–3 inches wide and 1 inch thick. Place them on a plate or tray and refrigerate for 20–30 minutes. This chilling step helps the cakes firm up and prevents them from falling apart during cooking.
3. Cook the crab cakes: Heat 2–3 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the crab cakes in a single layer, leaving space between each one. Cook for about 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel–lined plate to drain any excess oil.
4. Make the remoulade sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, paprika, and a pinch of cayenne. Adjust seasoning with salt and pepper to taste. Chill until ready to serve.
5. Serve and enjoy: Plate the warm crab cakes with a generous spoonful of remoulade sauce on the side or drizzled on top. Garnish with fresh parsley and lemon wedges for brightness.

Variations & substitutions

If lump crab meat isn’t available, you can use claw meat for a more budget-friendly option, though it will have a slightly stronger flavor. For a lighter version, swap mayonnaise with Greek yogurt. Gluten-free bread crumbs can replace panko for a celiac-friendly recipe. You can also adjust the spice level of the remoulade sauce by increasing or reducing the cayenne pepper, or add chopped pickles and capers for extra tang.

Storage, freezing & make-ahead

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10–12 minutes until warmed through and crispy again. For freezing, arrange uncooked crab cakes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. When ready to cook, thaw overnight in the refrigerator and pan-fry as directed. You can also prepare the crab mixture a day in advance, refrigerate, and cook when ready to serve.

Serving ideas & pairings

These crab cakes pair beautifully with light, fresh sides. Try serving them with a crisp green salad, roasted vegetables, or coleslaw. For a heartier meal, pair them with roasted potatoes or corn on the cob. A glass of chilled white wine like Sauvignon Blanc or Chardonnay complements the seafood flavors perfectly. If you’re entertaining, serve the crab cakes as bite-sized appetizers with remoulade dipping sauce for an elegant touch.

FAQ

Can I bake the crab cakes instead of frying?
Yes, you can bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway, until golden and cooked through.

What type of crab meat should I use?
Lump crab meat is ideal for its sweetness and texture, but claw meat works if you prefer a stronger flavor.

Can I make crab cakes ahead of time?
Yes, shape the patties and refrigerate for up to 24 hours before cooking.

How do I keep the crab cakes from falling apart?
Chilling the cakes before cooking and handling them gently with a spatula prevents breakage.

Is remoulade sauce spicy?
It has a mild kick from cayenne and mustard, but you can adjust the spice level to suit your preference.

Final thoughts

Crab cakes with remoulade sauce are a true seafood classic—simple, elegant, and endlessly satisfying. With a balance of sweet crab meat, crispy texture, and tangy sauce, this recipe will quickly become a favorite in your home. Whether served for a casual family dinner or a special gathering, these crab cakes deliver impressive results every time. Try them once, and you’ll keep coming back to this recipe whenever you crave a taste of the coast.

Crab Cakes with Remoulade Sauce

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: 6–8 crab cakes 1x

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Description

 Golden, crispy crab cakes made with lump crab meat and served with a tangy remoulade sauce. Perfect as an appetizer or main dish.

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Ingredients

Scale 1x2x3x

• 1 pound lump crab meat
• 1/2 cup panko bread crumbs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning or paprika
• 1 large egg, beaten
• 2 tablespoons vegetable oil, for frying
• Fresh parsley, for garnish
• Lemon wedges, for serving

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste

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Instructions

1. In a large bowl, gently mix crab meat, bread crumbs, mayonnaise, Dijon mustard, seasoning, and egg until just combined. 
2. Shape the mixture into 6–8 patties and refrigerate for 20–30 minutes to help them firm up. 
3. Heat oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side until golden and crisp. Drain on paper towels. 
4. For the remoulade, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, paprika, and cayenne in a small bowl. Season with salt and pepper. 
5. Serve crab cakes warm with remoulade sauce, parsley, and lemon wedges.

Notes

For a lighter version, bake at 400°F for 15–18 minutes instead of frying. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American