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Golden-brown crab cakes arranged neatly on a white plate, garnished with fresh parsley and lemon wedges, accompanied by a small ramekin of creamy remoulade sauce, on a rustic wooden table

Crab Cakes with Remoulade Sauce

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Crab Cakes with Remoulade Sauce are a classic seafood appetizer that combines tender, flavorful crab meat with a spicy, tangy remoulade sauce. Perfect for elevating any dining experience, these crab cakes are easy to prepare at home and ideal for special occasions or casual gatherings. Enjoy crispy, golden crab cakes paired with a creamy, zesty sauce for a delightful culinary experience that delights seafood lovers.

  • Total Time: 25 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 1 pound fresh lump crab meat
  • ½ cup bread crumbs
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (adjust to taste)
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons olive oil or butter for frying

For the Remoulade Sauce:

  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika
  • 1 tablespoon chopped pickles or relish
  • 1 teaspoon capers (optional)
  • 1 tablespoon chopped fresh herbs (cilantro or parsley)

Instructions

  1. Gently fold the lump crab meat into a bowl with mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, paprika, salt, black pepper, and chopped parsley to combine the flavors without breaking up the crab.
  2. Add bread crumbs and egg to the mixture, mixing gently until just incorporated.
  3. Form the mixture into evenly-sized patties about ¾ inch thick, then refrigerate for at least 30 minutes.
  4. Heat olive oil or butter in a skillet over medium heat. Carefully cook the crab cakes for 3-4 minutes on each side until golden brown and crispy. Alternatively, bake at 375°F (190°C) for 15-20 minutes for a healthier option.
  5. Prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, chopped pickles, capers (if using), and herbs. Adjust seasoning to taste.

Notes

  • Use fresh, high-quality lump crab meat for the best texture and flavor.
  • Handle the crab gently to keep the cakes tender and moist.
  • Chill the formed crab cakes before cooking to help them hold shape.
  • You can refrigerate the prepared crab cakes for up to 24 hours before cooking.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Seafood
  • Method: Pan-fry, Bake
  • Cuisine: American
  • Diet: Gluten-Free (without bread crumbs or with gluten-free substitutes)

Nutrition

  • Serving Size: 1 crab cake with remoulade sauce
  • Calories: 150 Kcal
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 50mg

Find it online: https://mealsmom.com/crab-cakes-with-remoulade-sauce/