Crab Cakes with Remoulade Sauce
These golden, pan-seared crab cakes are packed with fresh crab meat, herbs, and just enough binder to hold everything together without overpowering the sweet, delicate flavor of the crab. Paired with a tangy, slightly spicy remoulade sauce, they make an elegant appetizer or a light main dish.
Prep time: 20 minutes
Chill time: 20–30 minutes
Cook time: 12–15 minutes
Total time: ~1 hour
Serves: 4
Ingredients
For the Crab Cakes
1 lb (450 g) lump crab meat, drained and checked for shells
⅓ cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp lemon juice
1 tsp Old Bay seasoning
2 tbsp chopped fresh parsley
1 green onion, finely chopped
½ cup breadcrumbs
Salt and black pepper, to taste
2 tbsp olive oil
For the Remoulade Sauce
½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
1 tsp hot sauce
1 tsp capers, finely chopped
1 small garlic clove, minced
1 tbsp finely chopped pickles or relish
½ tsp paprika
½ tsp Worcestershire sauce
Salt and pepper, to taste
For Serving
Lemon wedges
Fresh parsley
Optional: mixed greens or coleslaw on the side
Instructions
1. Make the Remoulade Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, garlic, relish, paprika, and Worcestershire sauce.
Season with salt and pepper.
Chill in the refrigerator while preparing the crab cakes (the flavors meld as it rests).
2. Prepare the Crab Cake Mixture
In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire, lemon juice, and Old Bay.
Gently fold in crab meat, parsley, green onion, and breadcrumbs.
Mix lightly — avoid breaking up the crab too much.
Form into 8 small or 4 large patties (about 1 inch thick).
Place on a tray, cover, and refrigerate for 20–30 minutes to help them firm up.
3. Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat.
Once hot, add crab cakes (in batches if needed).
Cook for 4–5 minutes per side, until golden brown and crisp.
Transfer to a paper towel–lined plate to drain excess oil.
4. Serve
Serve warm with a generous spoonful of remoulade sauce.
Garnish with lemon wedges and fresh parsley.
Pair with salad, roasted vegetables, or corn on the cob for a full meal.
Tips
Fresh crab meat gives the best flavor, but high-quality canned or pasteurized crab works well too.
Don’t overmix — you want big chunks of crab throughout.
If the mixture feels too wet, add a few more breadcrumbs. Too dry? Add 1 tbsp mayo.
Chill before cooking — it keeps the cakes from falling apart in the pan.
Frequently Asked Questions
Q: Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through. For crispier results, lightly brush with oil before baking.
Q: Can I freeze crab cakes?
Yes — freeze uncooked crab cakes on a tray, then store in a freezer bag for up to 2 months. Thaw overnight and cook as usual.
Q: What’s a good side dish?
Try lemon herb couscous, Greek salad, roasted asparagus, or garlic mashed potatoes.
Nutritional Information
Calories: ~410 kcal
Protein: 25g
Carbohydrates: 10g
Fat: 30g
Fiber: 1g
Sugar: 2g