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Crab Cakes with Remoulade Sauce


  • Author: Sarah White
  • Total Time: 30 minutes
  • Yield: 68 crab cakes 1x

Description

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


Ingredients

Scale
  • 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

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