Crab cakes with remoulade sauce are tasty little bites made with fresh crab meat and spices. They are crispy outside and soft inside, perfect for a quick appetizer or main dish.
I like forming the cakes with my hands—kind of messy but fun! I always double the recipe because I can’t stop at just one.
For a simple side, I serve them with a fresh salad or some lemon wedges. It makes the meal colorful and even more flavorful!
Ingredients & Substitutions
Jumbo lump crab meat: The star of the dish, providing tender, flaky texture. Keep it cold and handle gently. If unavailable, use klong crab or fresh shrimp for a similar feel, but crab truly offers the best flavor.
Breadcrumbs: Help hold the cakes together and add crunch. Use plain or panko breadcrumbs for crispiness. Gluten-free or crushed crackers are good substitutes if needed.
Mayonnaise: Adds moisture and richness. Regular mayo works perfectly; Greek yogurt is a light alternative that still keeps the cakes moist.
Remoulade sauce: Tangy and spicy, it complements the crab. Make ahead for better flavor. For a milder taste, use less hot sauce or add a squeeze of lemon.
Old Bay seasoning: Classic seafood flavor enhancer. If you don’t have it, mix celery salt, paprika, and black pepper as a substitute. Adjust for taste.
How do I form crab cakes without them falling apart?
Start with cold crab meat and gentle handling. Mix ingredients just until combined to avoid breakdown. Chill the mixture for 20-30 minutes to help it set. Use a firm, even pressure when shaping your cakes for best results.
- Wet your hands slightly to prevent sticking and make shaping easier.
- Use a measuring cup or your hands to form uniform patties, about ¾ inch thick.
- Place the formed cakes on a baking sheet and refrigerate before cooking to help maintain shape during frying.
How to Make Crab Cakes with Remoulade Sauce?
Ingredients You’ll Need:
For the Crab Cakes
- 1 pound lump crab meat
- 1/2 cup bread crumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
For the Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped pickles or relish
- 1 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
Prep: 20 minutes | Cooking: 10 minutes | Rest: 10 minutes | Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the Remoulade Sauce
Mix mayonnaise, mustard, lemon juice, hot sauce, paprika, Worcestershire, pickles, garlic powder, salt, and pepper in a bowl. Cover and refrigerate for at least 10 minutes.
2. Make the Crab Cake Mixture
In a large bowl, combine crab meat, bread crumbs, mayonnaise, egg, mustard, hot sauce, Worcestershire, Old Bay, salt, pepper, and parsley. Gently fold until well mixed.
3. Form the Crab Cakes
Shape the mixture into 4-6 patties, about 3 inches wide. Place on a baking sheet lined with parchment paper. Chill for 10 minutes.
4. Cook the Crab Cakes
Heat a skillet with 2 tablespoons of oil over medium heat. Cook crab cakes for 4-5 minutes per side until golden brown. Remove and drain on paper towels.
5. Serve
Place the crab cakes on a plate. Serve with the remoulade sauce on the side. Enjoy your delicious crab cakes!
