There’s something truly special about a perfectly crafted crab cake – that golden-brown crust giving way to tender, flavorful crab meat inside. I’ve spent years perfecting these Crab Cakes with Remoulade Sauce, and I’m excited to share this restaurant-quality recipe that you can easily make at home. What sets these crab cakes apart is their high ratio of crab to filling and a zesty remoulade sauce that complements without overpowering the delicate crab flavor.
Ingredients
For the Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/3 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely diced red bell pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
For the Remoulade Sauce:
- 3/4 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon capers, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper (adjust to taste)
Instructions
- Start with the remoulade sauce: Mix all sauce ingredients in a bowl until well combined. Cover and refrigerate for at least 30 minutes to let flavors meld.
- For the crab cakes: Gently pat the crab meat dry with paper towels to remove excess moisture.
- In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Add the red bell pepper and parsley to the mixture and stir until well combined.
- Very gently fold in the crab meat and panko breadcrumbs, being careful not to break up the lumps of crab too much.
- Cover the mixture and refrigerate for at least 30 minutes (this helps the cakes hold together better).
- Form the mixture into 8 equal-sized patties, about 3 inches in diameter.
- Heat oil in a large skillet over medium heat until shimmering.
- Cook crab cakes for 3-4 minutes on each side until golden brown and heated through.
Cook Time and Serving Size
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 8 minutes
Total Time: 58 minutes
Servings: 4 (2 crab cakes per serving)
Recipe Notes
• Use refrigerated lump crab meat rather than canned for the best results.
• Don’t skip the chilling step – it’s crucial for helping the cakes hold together.
• Avoid overmixing the crab mixture to maintain those precious lumps of meat.
• The remoulade sauce can be made up to 2 days ahead and stored in the refrigerator.
• If the mixture feels too wet, add more panko breadcrumbs, one tablespoon at a time.
• For extra crispy cakes, dust them lightly with additional panko before frying.
Crab Cakes with Remoulade Sauce
Ingredients
- 1 pound lump crab meat picked over for shells
- 1/3 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely diced red bell pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
- 3/4 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon capers minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 green onions finely chopped
- 1 clove garlic minced
- 1/4 teaspoon cayenne pepper adjust to taste
Instructions
- Start with the remoulade sauce: Mix all sauce ingredients in a bowl until well combined. Cover and refrigerate for at least 30 minutes to let flavors meld.
- For the crab cakes: Gently pat the crab meat dry with paper towels to remove excess moisture.
- In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Add the red bell pepper and parsley to the mixture and stir until well combined.
- Very gently fold in the crab meat and panko breadcrumbs, being careful not to break up the lumps of crab too much.
- Cover the mixture and refrigerate for at least 30 minutes (this helps the cakes hold together better).
- Form the mixture into 8 equal-sized patties, about 3 inches in diameter.
- Heat oil in a large skillet over medium heat until shimmering.
- Cook crab cakes for 3-4 minutes on each side until golden brown and heated through.