Crab Cakes with Remoulade – Crispy, Flavorful Seafood Appetizer
1. Introduction
Crab cakes have a way of making any meal feel special. They’re crisp on the outside, tender on the inside, and full of delicate, naturally sweet crab meat that needs little else to shine. Add a tangy, slightly spicy remoulade sauce, and you’ve got a dish that feels both comforting and sophisticated at the same time.
This recipe brings the classic coastal restaurant experience right into your kitchen, without complicated techniques or specialty ingredients. You’ll learn how to make crispy, flavorful crab cakes, the secrets to keeping them from falling apart, and how to whip up a zesty homemade remoulade that transforms them from good to unforgettable.
Whether served as an appetizer, a main course, or part of a dinner party spread, these crab cakes always impress — and they’re easier to make than you might think.
2. Ingredients Breakdown
For the Crab Cakes
- Lump crab meat (1 pound)
The star ingredient. Use lump or jumbo lump for best texture and flavor. - Breadcrumbs (½ cup)
Helps bind the mixture. Panko gives a lighter texture; classic breadcrumbs work too. - Egg (1 large)
The main binder that keeps cakes from falling apart. - Mayonnaise (¼ cup)
Adds moisture and richness without overpowering the crab flavor. - Dijon mustard (1 tablespoon)
Adds tang and sharpness. - Worcestershire sauce (1 teaspoon)
Depth and umami. - Old Bay seasoning (1 teaspoon)
The iconic seasoning for seafood dishes. - Green onions (2 tablespoons, chopped)
Adds mild onion flavor. - Fresh parsley (2 tablespoons, chopped)
For freshness and color. - Salt and pepper
To taste.
For the Remoulade Sauce
- Mayonnaise (½ cup) – Creamy base.
- Dijon mustard (1 tablespoon) – Classic remoulade flavor.
- Paprika (1 teaspoon) – Smokiness and color.
- Hot sauce (½ teaspoon) – Optional, for heat.
- Lemon juice (1 teaspoon) – Brightens the sauce.
- Garlic (1 clove, minced) – Adds depth.
- Pickle relish (1 tablespoon) – Traditional in many remoulade styles.
- Salt and pepper – To taste.
Common Substitutions
- Gluten-free: Use gluten-free breadcrumbs.
- Dairy-free: This recipe is naturally dairy-free.
- Spice level: Add cayenne or reduce hot sauce based on taste.
- Crab alternatives: For a budget-friendly version, mix crab with flaked white fish.
3. Step-by-Step Instructions
1. Prepare the Remoulade
In a bowl, whisk together mayonnaise, Dijon mustard, paprika, garlic, lemon juice, relish, hot sauce, salt, and pepper. Cover and refrigerate while preparing the crab cakes. Resting brings out the best flavor.
2. Mix the Crab Cake Ingredients
In a large bowl, gently combine crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, green onion, parsley, salt, and pepper. Mix lightly to avoid breaking the crab too much.
3. Form the Crab Cakes
Shape the mixture into 6–8 patties. Compact them enough to hold together but not so tightly that they become dense. Refrigerate for 20–30 minutes to help them firm up.
4. Heat the Pan
Heat 2–3 tablespoons of oil in a large skillet over medium heat. The oil should shimmer but not smoke.
5. Cook the Crab Cakes
Place the crab cakes into the skillet and cook for 3–4 minutes per side until golden and crisp. Flip carefully using a thin spatula.
6. Drain and Rest
Remove the crab cakes and let them rest on a paper towel-lined plate.
7. Serve
Serve warm with chilled remoulade, fresh lemon wedges, and parsley.
4. Tips and Variations
- Don’t overmix: For tender crab cakes, mix just until combined.
- Chill before cooking: Helps them keep their shape.
- Air fryer option: Cook at 375°F for 10–12 minutes, flipping halfway.
- Add heat: Mix in jalapeños, cayenne, or chipotle.
- Herb variations: Dill, chives, or cilantro work well.
- Extra crab flavor: Add a splash of seafood stock or clam juice.
5. Serving Suggestions
- Serve with:
- Coleslaw
- Roasted potatoes
- Corn on the cob
- Mixed greens salad
- Garlic butter asparagus
- Pair with:
- Sparkling water with lemon
- Crisp white wine
- Light beer
- Iced tea
- Garnishes:
- Lemon wedges
- Fresh herbs
- Extra paprika
- Microgreens
6. Storage and Reheating Instructions
Storing
- Fridge: Store cooked crab cakes for 3 days in an airtight container.
- Freezer: Freeze uncooked or cooked patties for up to 2 months. Wrap individually for best freshness.
Reheating
- Oven: 350°F for 10–12 minutes.
- Skillet: Warm over medium heat for 3–4 minutes per side.
- Microwave: Not recommended; makes them soft.
7. Recipe Notes
- Fresh lump crab makes the best texture.
- Best cooked in a nonstick or cast-iron skillet.
- Works great as sliders or mini appetizers.
- Remoulade can be made 2 days ahead to deepen flavor.
- Breadcrumb amount can vary depending on the moisture of your crab.
8. Nutrition Information (Per Crab Cake)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 210 |
| Fat | 12g |
| Saturated Fat | 2g |
| Carbs | 10g |
| Sugar | 1g |
| Fiber | 1g |
| Protein | 18g |
| Sodium | 470mg |
| Cholesterol | 85mg |
| Calcium | 60mg |
| Iron | 1.8mg |
Nutrition information is an estimate and may vary based on ingredient brands used.
9. Recipe Card Summary
Course: Appetizer or Main
Cuisine: American / Coastal
Servings: 6–8 crab cakes
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 20 minutes
Total Time: 50 minutes
Ingredients
Crab Cakes:
- 1 lb lump crab meat
- ½ cup breadcrumbs
- 1 egg
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire
- 1 tsp Old Bay
- 2 tbsp green onions
- 2 tbsp parsley
- Salt & pepper
Remoulade:
- ½ cup mayonnaise
- 1 tbsp Dijon
- 1 tsp paprika
- 1 garlic clove
- 1 tsp lemon juice
- 1 tbsp relish
- Hot sauce, salt, pepper
Instructions
- Make the remoulade; chill.
- Mix crab cake ingredients gently.
- Form into patties; chill 20 minutes.
- Pan-fry until golden.
- Drain and serve with remoulade and lemon wedges.
Notes
- Chill crab cakes before cooking for best results.
- Gluten-free breadcrumbs work well.
- Adjust spice level as desired.
Nutrition
See nutrition table above.
🏷️ Diet Tags
- Dairy-Free
- High Protein
- Seafood
- Appetizer
🌿 Health Benefits
- Crab meat: High in protein and rich in omega-3s.
- Parsley: Provides antioxidants and vitamin C.
- Lean preparation: Pan-fried with minimal oil.
10. FAQs
Q1: Can I bake the crab cakes instead of frying?
Yes, bake at 400°F for 12–15 minutes, flipping halfway.
Q2: Can I use canned crab meat?
You can, but fresh or refrigerated crab gives better flavor and texture.
Q3: Why do my crab cakes fall apart?
They may need more breadcrumbs, chilling time, or a slightly firmer binding mix.
Q4: Is remoulade spicy?
It can be mild or spicy depending on how much hot sauce you add.
Q5: Can I make crab cakes ahead of time?
Yes, shape them and refrigerate up to 24 hours before cooking.
11. Final Thoughts
Crab cakes with remoulade are a classic for a reason — they’re flavorful, elegant, and surprisingly simple to make at home. With a golden crust, tender crab interior, and a bold, creamy sauce, this dish is sure to impress whether you’re cooking for family, friends, or a special occasion.
Give this recipe a try and let me know how your crab cakes turn out. Your feedback helps perfect every batch!