Crab Cakes with Remoulade Sauce

Golden and crisp on the outside, tender and flavorful on the inside—crab cakes are a coastal classic that never go out of style. Paired with a bold, zesty remoulade sauce, these crab cakes are a showstopper whether you’re serving them for brunch, lunch, or a special dinner. This combo is rich, savory, and just a little spicy, delivering an unforgettable bite every time.

Behind the Recipe

This recipe was born from a craving for something fresh and seafood-focused that still felt hearty and satisfying. I wanted to recreate the kind of crab cakes you’d find in a cozy seaside restaurant—loaded with lump crab meat, crisped to golden perfection, and served with a creamy, tangy sauce that adds just the right punch. After a few delicious test rounds, this version became my go-to.

Recipe Origin or Trivia

Crab cakes have long been a staple along the East Coast of the U.S., particularly in Maryland where blue crab reigns supreme. Traditionally, they’re pan-fried patties made from crab meat, minimal fillers, and seasonings that let the seafood shine. Remoulade sauce, on the other hand, is a French condiment that made its way to Louisiana cuisine. There, it was reinvented into a spicy, Creole-style sauce that pairs perfectly with seafood, especially crab cakes.

Why You’ll Love Crab Cakes with Remoulade Sauce

If you’re a seafood lover—or even just a fan of bold, savory dishes—this one hits all the right notes.

Versatile: Serve them as an appetizer, main dish, or even in sliders.

Budget-Friendly: Makes great use of canned or fresh lump crab meat.

Quick and Easy: The sauce can be made ahead, and the cakes cook in minutes.

Customizable: Adjust the heat, herbs, and sauce to your liking.

Crowd-Pleasing: A total hit at dinner parties or backyard gatherings.

Make-Ahead Friendly: Both the crab cakes and sauce can be prepped ahead.

Great for Leftovers: Reheat beautifully in a skillet or oven.

Chef’s Pro Tips for Perfect Results

Getting crab cakes right is all about balance and technique. Here’s how to nail it.

1. Use lump crab meat: It gives the best texture and flavor. Be gentle when mixing to keep the lumps intact.
2. Let the mixture chill: Refrigerating before cooking helps the cakes hold their shape.
3. Preheat your pan: A hot pan gives the crab cakes that golden crust without sticking.
4. Use minimal filler: Panko breadcrumbs hold things together without overpowering the crab.
5. Don’t overcook: Sear until golden, then finish on lower heat if needed.

Kitchen Tools You’ll Need

These basics will help bring everything together smoothly.

Mixing Bowls: For combining crab cake ingredients and sauce.

Chef’s Knife: For finely chopping vegetables and herbs.

Skillet: Non-stick or cast iron for crisping the crab cakes.

Spatula: To flip crab cakes without breaking them.

Food Processor (optional): For blending the remoulade ingredients smoothly.

Ingredients in Crab Cakes with Remoulade Sauce

Every ingredient here serves a purpose, blending together for a flavorful, fresh result.

For the Remoulade Sauce:

1. Celery: ½ stalk. Adds a fresh, crisp bite to the sauce.
2. Green Onion: 1, chopped. Brings a mild onion flavor and freshness.
3. Fresh Parsley Leaves: ¼ cup, loosely packed. Adds herbaceous brightness.
4. Garlic Cloves: 2, minced. For depth and savoriness.
5. Mayonnaise: ⅓ cup. Creamy base for the sauce.
6. Grainy Dijon Mustard: 2 tablespoons. Adds tang and texture.
7. Ketchup: 1 tablespoon. Slight sweetness and acidity.
8. White Vinegar: 1 teaspoon. Brightens the overall flavor.
9. Worcestershire Sauce: 1 teaspoon. Brings umami and complexity.
10. Prepared Horseradish: ½ teaspoon. Adds a sharp, peppery bite.
11. Cajun Seasoning: ½ teaspoon. A bold, spicy backbone.
12. Black Pepper: ¼ teaspoon. For mild heat and depth.
13. Paprika: ¼ teaspoon. Adds color and earthiness.
14. Cayenne Pepper: Pinch. A subtle, spicy kick.

For the Crab Cakes:

15. Red Pepper: ½, finely diced. Adds crunch and sweetness.
16. Green Onions: 2, thinly sliced. Brings freshness and mild heat.
17. Garlic Cloves: 2, minced. Adds savory punch.
18. Lemon Zest: ½ teaspoon. Brightens and cuts through richness.
19. Large Eggs: 2. Help bind everything together.
20. Mayonnaise: ¼ cup. Moisture and flavor.
21. Grainy Dijon Mustard: 1 tablespoon. Adds tang and holds the cakes together.
22. Hot Sauce: 1 teaspoon. Adds zip without overwhelming heat.
23. Cajun Seasoning: 1 teaspoon. Layers in bold flavor.
24. Prepared Horseradish: ½ teaspoon. Sharpens the flavor.
25. Panko Breadcrumbs: ¾ cup. Light binder that doesn’t weigh down the cakes.
26. Lump Crab Meat: 1 pound. The star ingredient—sweet and flaky.
27. Avocado Oil: 2 tablespoons. For pan-frying the cakes to crisp perfection.
28. Unsalted Butter: 2 tablespoons. Adds rich flavor to the frying oil.
29. Fresh Parsley and Lemon Wedges: Optional garnishes for serving.

Ingredient Substitutions

Switch things up to fit what you have on hand or your dietary needs.

Lump Crab Meat: Imitation crab or cooked shredded white fish.

Panko Breadcrumbs: Crushed saltine crackers or regular breadcrumbs.

Avocado Oil: Olive oil or vegetable oil.

Cajun Seasoning: Old Bay or Creole seasoning.

Grainy Dijon Mustard: Smooth Dijon or spicy brown mustard.

Ingredient Spotlight

Lump Crab Meat: Known for its sweet, delicate flavor and tender texture, it’s ideal for crab cakes that are more meat than filler.

Cajun Seasoning: This spice blend brings boldness, a hint of heat, and deep savory notes that are perfect with seafood.

Instructions for Making Crab Cakes with Remoulade Sauce

Let’s get into the fun part—putting it all together. Each step builds flavor and texture.

1. Preheat Your Equipment:
Heat a large skillet over medium heat. Add avocado oil and butter, letting them melt together.

2. Combine Ingredients:
In a bowl, whisk together eggs, mayonnaise, mustard, hot sauce, horseradish, lemon zest, and Cajun seasoning. Stir in garlic, green onions, and red pepper.

3. Prepare Your Cooking Vessel:
Gently fold in panko breadcrumbs and lump crab meat. Mix just until combined, keeping crab lumps intact. Shape into 8 small patties and refrigerate for 30 minutes to firm.

4. Assemble the Dish:
While crab cakes chill, make the remoulade. Combine all sauce ingredients in a food processor or blender and pulse until smooth. Adjust seasoning if needed and chill until ready.

5. Cook to Perfection:
Place crab cakes in the hot skillet and cook for 3–4 minutes per side, until golden and crispy. Do not overcrowd the pan.

6. Finishing Touches:
Drain on paper towels briefly. Let them rest a minute before serving so they hold their shape.

7. Serve and Enjoy:
Serve crab cakes warm with a generous spoonful of remoulade, lemon wedges, and fresh parsley on the side.

Texture & Flavor Secrets

These crab cakes are soft, moist, and flaky on the inside with a golden, crisp crust. The fresh vegetables add color and crunch, while the remoulade sauce is creamy, zesty, and spiced just right. Each bite balances richness, brightness, and just a little heat.

Cooking Tips & Tricks

A few small tricks go a long way.

• Use chilled crab meat to help cakes hold together.
• Let cakes rest after cooking so they firm up.
• Use both oil and butter for flavor and crispiness.
• Don’t skip the chill step before cooking—it makes shaping easier.

What to Avoid

Keep your crab cakes from falling apart or turning out bland.

• Overmixing: Handle the crab gently to preserve texture.
• Too much filler: Stick to the measured panko to let the crab shine.
• High heat: Burns the outside before the inside is cooked.
• Skipping the chill: Cakes may fall apart in the pan.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour (includes chilling)

Make-Ahead and Storage Tips

Both the crab mixture and remoulade sauce can be made a day ahead and stored in the fridge. Cooked crab cakes can be refrigerated for up to 3 days and reheated in a skillet or oven. You can also freeze uncooked patties—just thaw before frying.

How to Serve Crab Cakes with Remoulade Sauce

These crab cakes are elegant yet casual. Serve them over a light salad, as a main dish with roasted veggies, or on a bun for a killer seafood burger. Drizzle remoulade on top or serve it on the side for dipping.

Creative Leftover Transformations

Turn your crab cake leftovers into brand-new meals.

• Crab Cake Sandwiches: Add to a soft roll with lettuce and extra sauce.
• Seafood Benedict: Top an English muffin with a crab cake, poached egg, and hollandaise.
• Crab Sliders: Mini buns, a little slaw, and you’re set.

Additional Tips

• Add a splash of lemon juice to the remoulade if you like it extra tangy.
• A pinch of smoked paprika in the cakes adds depth.
• Use a ring mold to shape the cakes evenly.

Make It a Showstopper

Serve on a white plate with bright green parsley and vibrant lemon wedges. Add a swipe of remoulade on the side and sprinkle paprika on top for color. Wipe the plate edges for a clean, elegant presentation.

Variations to Try

• Spicy Version: Add extra cayenne to both cakes and sauce.
• Baked Crab Cakes: Bake at 400°F for 12–15 minutes for a lighter option.
• Gluten-Free: Use gluten-free panko or crushed rice crackers.
• Mini Crab Cakes: Perfect as appetizers or party bites.
• Shrimp + Crab Mix: Combine both for a different texture and taste.

FAQ’s

Q1: Can I bake the crab cakes instead of frying?
A1: Yes, bake at 400°F for 12–15 minutes until golden.

Q2: Can I use canned crab meat?
A2: Yes, just drain it well and check for shells.

Q3: What can I use instead of mayonnaise?
A3: Greek yogurt works in both the cakes and sauce.

Q4: How long does remoulade last?
A4: Up to 1 week in the fridge in an airtight container.

Q5: Can I freeze crab cakes?
A5: Yes, uncooked patties freeze well. Thaw before cooking.

Q6: How do I reheat them?
A6: Reheat in a skillet over medium-low heat or in the oven at 350°F.

Q7: What type of crab meat is best?
A7: Lump crab meat is ideal, but claw meat is also tasty and more affordable.

Q8: Can I make them smaller?
A8: Yes, mini versions are great for appetizers.

Q9: Are they spicy?
A9: Mild to medium. You can adjust the heat with hot sauce or cayenne.

Q10: Can I make them dairy-free?
A10: Yes, use oil only and skip the butter.

Conclusion

Crab Cakes with Remoulade Sauce are a celebration of flavor and texture—crispy, tender, creamy, and bold all in one. Whether you’re making them for a weeknight dinner or a special event, these cakes bring a taste of coastal comfort that’s worth every bite. Trust me, once you try them, you’ll keep coming back for more.

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