Name: Crab Cakes with Remoulade Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound lump crab meat (picked over to remove shells); 1 large egg; 1 Tbsp mayonnaise; 1 tsp Dijon mustard; 1/2 tsp dry mustard; 1 1/2 tsp Old Bay seasoning; 1/2 tsp Worcestershire sauce; 1/2 tsp hot sauce; 1 tsp lemon juice; 1 tsp lemon zest; 1/4 tsp kosher salt; 2 Tbsp chopped flat-leaf parsley; 1/3 cup Italian breadcrumbs; Neutral oil (such as canola or vegetable oil) for pan frying; 2/3 cup mayonnaise; 2 cloves garlic, minced; 2 tsp chopped chives; 1 Tbsp Dijon mustard; 1 Tbsp lemon juice; 1 tsp Worcestershire sauce; 1 tsp lemon zest; 1 1/2 tsp prepared horseradish; Pinch cayenne pepper (adjust for heat); 3/4 tsp smoked paprika; 1/4 tsp kosher salt

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If you’re craving a dish that brings the taste of the coast right to your kitchen, look no further than this Crab Cakes with Remoulade Sauce Recipe. Imagine perfectly crisped crab cakes bursting with juicy lump crab, seasoned just right, paired with a zesty, creamy remoulade sauce that adds that unforgettable kick. It’s a dish that feels fancy but is surprisingly approachable, making it a total crowd-pleaser whether for a casual dinner or a special occasion with friends and family.

Ingredients You’ll Need

Two round patties of light golden crab cake mix are cooking in oil on a black hot pan. Each patty shows a dense texture with white crab meat strands and small bits of fresh green herbs mixed in. The edges of the patties are slightly crisp and browned, contrasting with the soft inside. The glossy oil around them reflects light, making the cooking surface shiny. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients may be simple, but together they create an explosion of flavor and texture. Each element plays its part, whether enhancing the crab’s sweetness, adding zest, or delivering that crispy bite that makes crab cakes irresistible.

1 pound lump crab: Fresh or quality lump crab meat is the star, so pick out any shells carefully for the best texture.
1 large egg: Acts as a natural binder holding everything together without weighing the cakes down.
1 Tbsp Mayo: Adds creaminess and moisture, crucial for the crab cakes to stay tender.
1 tsp Dijon mustard: Provides a subtle tang that wakes up the flavors.
1/2 tsp dry mustard: Deepens the mustard flavor without overpowering the dish.
1 1/2 tsp Old Bay seasoning: A must for any crab dish, its unique blend of spices enhances the crab’s natural sweetness.
1/2 tsp Worcestershire sauce: Adds umami depth and a hint of savory complexity.
1/2 tsp hot sauce: Delivers just the right amount of heat to balance the richness.
1 tsp lemon juice + 1 tsp lemon zest: Brightens the whole mix with fresh citrus notes.
1/4 tsp kosher salt: Perfectly seasons without overwhelming.
2 Tbsp chopped flat-leaf parsley: Brings color and a fresh herbaceous touch.
1/3 cup Italian breadcrumbs: The secret to that satisfying crunch without drying out the cakes.
Neutral oil for pan frying: Needed for that golden, crispy crust without masking flavors.
For the remoulade sauce: 2/3 cup mayo, 2 cloves minced garlic, 2 tsp chopped chives, 1 Tbsp Dijon, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp lemon zest, 1 1/2 tsp horseradish, pinch cayenne, 3/4 tsp smoked paprika, 1/4 tsp kosher salt — each ingredient plays its role creating a creamy, tangy, and slightly spicy sauce that complements the crab cakes perfectly.

How to Make Crab Cakes with Remoulade Sauce Recipe

Step 1: Prepare the Crab

Begin by gently picking through the lump crab on a plate or sheet pan to remove any stray shells—this ensures that every bite is smooth and pleasant. Taking the time here really pays off for the final texture.

Step 2: Mix the Binding Ingredients

In a large bowl, whisk together the egg, 1 tablespoon mayo, Dijon and dry mustard, Old Bay, Worcestershire sauce, hot sauce, lemon juice and zest, and salt. This vibrant mixture flavors and binds your crab cakes while infusing them with subtle depth and brightness.

Step 3: Combine Crab and Seasoning

Add the crab meat, chopped parsley, and breadcrumbs to the wet mixture. Using a silicone spatula, gently fold the crab to coat without breaking it up too much. Press a small amount in your hand; if it crumbles, add a little more breadcrumbs to help hold it together.

Step 4: Shape Your Crab Cakes

Use a 3-inch ring mold, measuring cup, or simply your hands to shape the mixture into 6 large or 8 medium crab cakes. Press firmly to compact them well—this will help them hold up during cooking.

Step 5: Chill the Crab Cakes

Refrigerate the formed crab cakes for 30 minutes to an hour; this chilling step is crucial. It firm ups the cakes so they don’t fall apart once they hit the hot pan.

Step 6: Make the Remoulade Sauce

While the crab cakes chill, whisk together mayo, minced garlic, chopped chives, Dijon, lemon juice, Worcestershire sauce, lemon zest, horseradish, cayenne, smoked paprika, and salt in a medium bowl. Taste and adjust seasoning, adding more cayenne for heat or lemon juice for brightness if you like. Chill until serving.

Step 7: Cook the Crab Cakes

Heat neutral oil in a cast iron skillet over medium heat until it reaches around 350°F. Carefully place two crab cakes in the pan without crowding. Cook for 2-3 minutes until golden brown on the first side, then flip gently and cook another 2-3 minutes. Transfer cooked cakes to a rack or paper towels to drain and continue with the rest.

Step 8: Serve with Remoulade Sauce

Serve your crab cakes warm, with the remoulade sauce either spread underneath or dolloped generously on top. This pairing elevates every bite—creamy, spicy, and indulgently delicious.

How to Serve Crab Cakes with Remoulade Sauce Recipe

Six round crab cakes with a golden brown crust and scattered green herbs on top are arranged on a white plate. The crab cakes have a textured look with visible white crab meat strands. On the plate, there are two lemon wedges showing a bright yellow color and a small white bowl filled with creamy, light orange dipping sauce with tiny red specks. Fresh green parsley leaves add a pop of color near the crab cakes, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or chives sprinkled on top add a burst of color and freshness. A wedge of lemon on the side invites guests to add an extra citrus zing that brightens up the rich crab cakes wonderfully.

Side Dishes

Pair these crab cakes with light, crisp sides like a simple green salad dressed in a lemon vinaigrette, or roasted asparagus for a splash of green. Creamy coleslaw with a hint of tang also works beautifully to cut through the richness.

Creative Ways to Present

For an impressive twist, serve the crab cakes on small toasted brioche buns with lettuce and remoulade drizzled inside, creating mini crab cake sliders perfect for parties. Alternatively, plate them atop a vibrant arugula salad with a drizzle of remoulade for a refined dinner presentation.

Make Ahead and Storage

Storing Leftovers

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Make sure they have cooled completely before refrigerating to preserve their texture and freshness.

Freezing

If you want to save crab cakes for longer, freeze the formed cakes before cooking by placing them on a lined tray and freezing until solid. Then, transfer to a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before cooking.

Reheating

Reheat crab cakes gently in a skillet over medium-low heat to keep their crispiness intact. Avoid microwaving if possible, to prevent sogginess. A quick 3-4 minutes on each side should warm them through perfectly.

FAQs

Can I use canned crab meat instead of lump crab?

While fresh lump crab gives the best flavor and texture, quality canned crab meat can work in a pinch. Be sure to drain it well and gently fold it in to avoid breaking up the meat too much.

What can I substitute for Old Bay seasoning?

If you don’t have Old Bay, you can use a mixture of paprika, celery seed, black pepper, cayenne, and a pinch of salt to mimic the flavor profile.

Is the remoulade sauce spicy?

The remoulade has a gentle spicy kick from horseradish and cayenne, but you can easily adjust the heat by adding more or less cayenne pepper depending on your preference.

Can I bake the crab cakes instead of pan-frying?

Yes, you can bake them at 375°F for about 15-20 minutes, flipping halfway through. However, pan-frying gives you that unbeatable crispy crust that’s hard to beat.

How do I prevent the crab cakes from falling apart?

The key is chilling the formed crab cakes before cooking and adding enough breadcrumbs to bind the mixture without drying it out. Handle the crab meat gently to maintain lumps and structure.

Final Thoughts

This Crab Cakes with Remoulade Sauce Recipe has quickly become one of my cherished go-to dishes for entertaining or treating myself. It’s the perfect balance of textures and flavors that feels sophisticated without fuss. I encourage you to give it a try—the joy of biting into a golden, crispy crab cake with that luscious sauce is truly worth it!