Golden, crispy crab cakes packed with lump crab meat and savory herbs, served with a tangy homemade remoulade sauce. Perfect as an appetizer or a light seafood entrée, this elegant dish brings restaurant-quality flavor to your home kitchen.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Crab Cakes
1 lb lump crab meat (picked over for shells)
½ cup breadcrumbs (preferably panko)
¼ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tbsp fresh lemon juice
½ tsp Old Bay seasoning
¼ cup finely diced red bell pepper
¼ cup finely diced celery
1 tbsp chopped fresh parsley
Salt and pepper to taste
3 tbsp neutral oil (for pan-frying)
For the Remoulade Sauce
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp capers, chopped
1 tbsp sweet pickle relish
1 tsp hot sauce (like Tabasco)
1 tsp lemon juice
1 clove small garlic, minced
½ tsp smoked paprika
Salt and pepper to taste
Make the Remoulade Sauce
1
In a small bowl, combine all sauce ingredients.
Mix well, cover, and refrigerate to let flavors develop (at least 20 minutes).
Prepare the Crab Cake Mixture
2
In a large mixing bowl, whisk together the egg, mayo, mustard, lemon juice, Worcestershire sauce, and seasonings.
Fold in the red pepper, celery, and parsley.
Gently add the crab meat and breadcrumbs. Mix carefully so the crab stays in chunks.
Form the Crab Cakes
3
Shape into 8 even patties (~2½ inches wide).
Place on a tray, cover, and refrigerate for at least 15–20 minutes to firm up.
Cook the Crab Cakes
4
Heat oil in a large skillet over medium heat.
Cook crab cakes for 3–4 minutes per side or until golden brown and heated through.
Remove and drain on paper towels.
Serve
Pairing Suggestions
6
Wine: Chablis, Sauvignon Blanc, or a light sparkling wine.
Side Dishes: Arugula salad with citrus vinaigrette, coleslaw, grilled asparagus, or roasted baby potatoes.
Tips & Notes
7
Use fresh lump crab meat for the best flavor and texture.
Don't over-mix — keep the crabmeat in larger pieces for tender cakes.
Refrigerating before cooking helps them stay together in the pan.
Make the remoulade a day ahead for even better flavor.
Ingredients For the Crab Cakes
1 lb lump crab meat (picked over for shells)
½ cup breadcrumbs (preferably panko)
¼ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tbsp fresh lemon juice
½ tsp Old Bay seasoning
¼ cup finely diced red bell pepper
¼ cup finely diced celery
1 tbsp chopped fresh parsley
Salt and pepper to taste
3 tbsp neutral oil (for pan-frying)
For the Remoulade Sauce
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp capers, chopped
1 tbsp sweet pickle relish
1 tsp hot sauce (like Tabasco)
1 tsp lemon juice
1 clove small garlic, minced
½ tsp smoked paprika
Salt and pepper to taste
Directions Make the Remoulade Sauce
1
In a small bowl, combine all sauce ingredients.
Mix well, cover, and refrigerate to let flavors develop (at least 20 minutes).
Prepare the Crab Cake Mixture
2
In a large mixing bowl, whisk together the egg, mayo, mustard, lemon juice, Worcestershire sauce, and seasonings.
Fold in the red pepper, celery, and parsley.
Gently add the crab meat and breadcrumbs. Mix carefully so the crab stays in chunks.
Form the Crab Cakes
3
Shape into 8 even patties (~2½ inches wide).
Place on a tray, cover, and refrigerate for at least 15–20 minutes to firm up.
Cook the Crab Cakes
4
Heat oil in a large skillet over medium heat.
Cook crab cakes for 3–4 minutes per side or until golden brown and heated through.
Remove and drain on paper towels.
Serve
Pairing Suggestions
6
Wine: Chablis, Sauvignon Blanc, or a light sparkling wine.
Side Dishes: Arugula salad with citrus vinaigrette, coleslaw, grilled asparagus, or roasted baby potatoes.
Tips & Notes
7
Use fresh lump crab meat for the best flavor and texture.
Don't over-mix — keep the crabmeat in larger pieces for tender cakes.
Refrigerating before cooking helps them stay together in the pan.
Make the remoulade a day ahead for even better flavor.
Crab Cakes with Remoulade Sauce
