Crab Cakes with Remoulade Sauce

I still remember the first time I tried to coax a perfect crab cake out of a sticky mixture while my kitchen clock ticked toward dinner. The smell of lemon and the faint brine from lump crab meat filled the air, and the small ramekin of remoulade sat waiting like a friendly partner. Crab Cakes with Remoulade Sauce became my go to for days when I wanted something a little fancy without feeling overwhelmed. It is the kind of recipe that builds confidence with a few gentle steps and a very satisfying finish.

Why You’ll Love It

This recipe is designed for comfort and ease. It is forgiving with gentle handling, so even if you are new to seafood cooking you will find success. Make it for a casual weeknight, a light weekend lunch, or to impress friends without fuss. The remoulade adds bright tang and creaminess so every bite feels balanced. You will enjoy the crisp outside and tender crab inside, and it is a simple way to learn how small changes in seasoning make a big difference.

Serves 4
Prep Time: 20 |
Cook Time: 12 |
Total Time: 32

Ingredients

• 1 pound lump crab meat, picked free of shells
• 3/4 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon zest
• 3 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter or neutral oil for frying
• Salt and black pepper to taste
• Remoulade Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped dill pickles or sweet relish
• 1 tablespoon Creole or whole grain mustard
• 1 teaspoon hot sauce or to taste
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 1 tablespoon chopped parsley
• Salt and black pepper to taste

Instructions

1. In a large bowl gently combine crab meat, breadcrumbs, egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon zest, green onions, and parsley. Use a light touch to keep the crab lumps intact.
2. Season the mixture with a small pinch of salt and a few grinds of black pepper. Taste a very small bit of the mixture after cooking a teaspoon in a skillet if you want to adjust seasoning.
3. Form the mixture into eight medium patties about 1 inch thick. Place the patties on a tray and chill for 15 to 20 minutes so they hold their shape.
4. While patties chill, make the remoulade by stirring all sauce ingredients in a small bowl. Adjust hot sauce and lemon juice to taste. Chill until ready to serve.
5. Heat butter or oil in a large skillet over medium heat. When hot, add patties without crowding and cook 3 to 4 minutes per side until deep golden and heated through.
6. Transfer cooked crab cakes to a paper towel lined plate briefly to drain then plate over a small bed of mixed greens. Serve with lemon wedges and a dollop of remoulade.

Tips & Tricks

• Keep the crab flakes intact when mixing to maintain a nicer texture in each bite.
• Chill the patties before cooking so they hold together and are easier to flip.
• Use a nonstick skillet and moderate heat to get a golden crust without overcooking the center.
• Taste and adjust the remoulade before chilling so the flavors sing together.
• If you have a test spoon, fry a small teaspoon of mixture first to check seasoning.

Serving Ideas

• Serve as an appetizer on a buffet with toothpicks and lemon wedges.
• Plate two cakes per person over mixed greens for a light lunch.
• Offer on toasted brioche buns with lettuce for a casual crab cake sandwich.
• Include on a seafood platter alongside shrimp cocktail and a crisp white wine.

Frequently Asked Questions

Conclusion

These crab cakes with remoulade sauce are approachable and rewarding for a first time baker. The steps are simple and the rewards are clear a crisp exterior and tender crab inside complemented by a bright creamy sauce. Take your time with gentle mixing and chilling and you will build confidence with each batch. Try small adjustments once you are comfortable and enjoy serving something that feels special without stress.