There’s something special about crispy-on-the-outside, tender-on-the-inside crab cakes paired with a zesty remoulade sauce. Whether you’re hosting a dinner party or just craving a restaurant-quality meal at home, this recipe for Crab Cakes with Remoulade Sauce is a winner. I’ll walk you through every step to ensure your crab cakes stay juicy and flavorful—no fancy skills required!
Why You Will Love This Recipe
These crab cakes are packed with sweet, fresh crab meat and seasoned to perfection, while the remoulade sauce adds a creamy, tangy kick. They’re surprisingly easy to make, and you can prepare most of the components ahead of time. Plus, this recipe avoids filler-heavy versions—so every bite is loaded with crab, not breadcrumbs!
Ingredients:
- For the Crab Cakes: 1 lb fresh lump crab meat, 1/3 cup mayonnaise, 1 large egg, 1/4 cup finely chopped red bell pepper, 2 tbsp chopped fresh parsley, 1 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1/2 tsp Worcestershire sauce, 1 cup panko breadcrumbs, 2 tbsp butter (for cooking).
- For the Remoulade Sauce: 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp pickle relish, 1 tsp hot sauce (optional), 1/2 tsp garlic powder, 1/2 tsp paprika.
Ingredient Prep Guide
Crab Meat: Gently pick through the crab meat to remove any shells. Avoid overmixing—you want to keep those beautiful lumps intact! Use fresh crab if possible, but canned or pasteurized crab works too in a pinch.
Vegetables & Herbs: Finely chop the red bell pepper to ensure it blends seamlessly into the crab cake mixture. Fresh parsley adds brightness, but you can substitute with chives or dill if needed.
Breadcrumbs: Panko breadcrumbs give a lighter texture, but regular breadcrumbs work. For gluten-free crab cakes, use gluten-free panko.
Equipment & Tools
- Mixing bowls (one large, one medium)
- Non-stick skillet
- Measuring spoons and cups
- Plate or baking sheet for chilled crab cakes
- Spatula
Step-by-Step Instructions
Step 1: In a large bowl, combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, and Worcestershire sauce. Whisk until smooth. Fold in the red bell pepper, parsley, and crab meat. Sprinkle panko over the mixture and gently mix until just combined. Overmixing will break down the crab—be gentle!
Step 2: Divide the mixture into 6 equal portions (use a 1/3 cup measuring cup for even sizes). Shape each into a patty about 1-inch thick. Place them on a plate and refrigerate for 20–30 minutes. Chilling helps the crab cakes hold their shape while cooking.
Step 3: While the crab cakes chill, make the remoulade sauce. Stir together all sauce ingredients in a medium bowl. Cover and refrigerate until ready to serve.
Step 4: Heat butter in a non-stick skillet over medium heat. Cook the crab cakes in batches for 4–5 minutes per side, or until golden brown and crisp. Avoid pressing them down with the spatula—this squeezes out moisture and leads to dry cakes.
Key Details
Total Time: 40 mins (Prep: 20 mins | Cook: 20 mins)
🍽️ Servings: 3–4 people (makes 6 crab cakes)
⚙️ Equipment: Mixing bowls, non-stick skillet, spatula
Serving Suggestions
Serve the crab cakes warm with a dollop of remoulade sauce and lemon wedges. Pair with a light green salad or roasted vegetables for a balanced meal. They’re perfect for brunch with poached eggs or as an appetizer at a party (make mini versions!). Leftovers? Stuff them into a buttered brioche bun for a gourmet crab cake sandwich.
Pro Tips
Chill the Crab Cakes: Skipping the chilling step is the #1 reason crab cakes fall apart. The fridge time lets the breadcrumbs absorb moisture, binding the mixture.
Use a Non-Stick Skillet: A well-heated non-stick pan ensures even browning without sticking. If you don’t have one, add a thin layer of oil to a regular skillet.
Storage and Reheating Instructions
Store cooked crab cakes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for 10–12 minutes, flipping halfway. For a crispier texture, pan-fry them over medium heat for 2–3 minutes per side. Avoid microwaving—it makes them soggy!
Troubleshooting
Crab Cakes Are Too Dry: You might have overmixed the crab or overcooked them. Reduce cook time slightly, and add an extra tablespoon of mayo to the mixture next time.
Crab Cakes Fall Apart: Not enough binder or skipped chilling? Add a bit more mayo or breadcrumbs. Always chill before cooking!
Frequently Asked Questions
Can I use imitation crab meat?
I don’t recommend it—imitation crab has a different texture and flavor. Stick with real crab for the best results!
Can I bake the crab cakes instead of frying?
Yes! Bake at 375°F for 15–18 minutes on a parchment-lined sheet, flipping halfway. They’ll be slightly less crispy but still delicious.
How do I make this recipe gluten-free?
Swap panko for gluten-free breadcrumbs, and check that your Worcestershire sauce and hot sauce are gluten-free.
Crab Cakes with Remoulade Sauce
Ingredients
- 1 lb fresh lump crab meat
- 1/3 cup mayonnaise
- 1 large egg
- 1/4 cup finely chopped red bell pepper
- 2 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1 cup panko breadcrumbs
- 2 tbsp butter
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp pickle relish
- 1 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, and Worcestershire sauce. Whisk until smooth. Fold in the red bell pepper, parsley, and crab meat. Sprinkle panko over the mixture and gently mix until just combined.
- Divide the mixture into 6 equal portions. Shape each into a patty about 1-inch thick. Place them on a plate and refrigerate for 20–30 minutes.
- While the crab cakes chill, make the remoulade sauce. Stir together all sauce ingredients in a medium bowl. Cover and refrigerate until ready to serve.
- Heat butter in a non-stick skillet over medium heat. Cook the crab cakes in batches for 4–5 minutes per side, or until golden brown and crisp.