Crab Cakes with Remoulade Sauce

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Crab Cakes with Remoulade Sauce are a delightful dish that showcases the sweet and delicate flavor of crab meat, complemented by a zesty and creamy remoulade sauce. Whether served as an appetizer or main course, these crab cakes are crispy on the outside and tender on the inside, making them a favorite for seafood lovers. Here’s a detailed recipe to help you create this delicious dish at home.


For the Crab Cakes:

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 green onion, finely chopped
  • 1/2 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil, for frying

For the Remoulade Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon capers, chopped
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (such as Tabasco)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

For Serving:

  • Lemon wedges
  • Fresh parsley, chopped


1. Make the Remoulade Sauce:

  1. In a small bowl, combine mayonnaise, Dijon mustard, capers, sweet pickle relish, lemon juice, Worcestershire sauce, hot sauce, minced garlic, salt, and pepper.
  2. Mix well until smooth and creamy. Cover and refrigerate until ready to serve.

2. Prepare the Crab Cakes:

  1. In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, green onion, Old Bay seasoning, salt, and pepper.
  2. Be careful not to break up the crab meat too much; the mixture should just hold together.
  3. Form the mixture into 8-10 crab cakes, about 1/2-inch thick. Place them on a baking sheet lined with parchment paper.

3. Cook the Crab Cakes:

  1. In a large skillet, heat olive oil over medium heat.
  2. Carefully place the crab cakes in the skillet (work in batches if necessary) and cook until golden brown and crispy, about 4-5 minutes per side.
  3. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

4. Serve:

  1. Arrange the crab cakes on a serving platter.
  2. Serve hot, accompanied by the chilled remoulade sauce, lemon wedges, and a sprinkle of chopped fresh parsley.

Conclusion: Crab Cakes with Remoulade Sauce are a delicious and versatile dish that can be enjoyed as a starter or main course. The crispy exterior and tender crab meat inside, paired with the tangy and creamy remoulade sauce, create a delightful combination of flavors and textures. This recipe allows you to prepare restaurant-quality crab cakes at home for a special meal or gathering. Enjoy the flavors of the sea with these irresistible crab cakes and homemade remoulade sauce.

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Written by Robert Zelesky

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