There’s something truly special about cooking a meal that brings everyone to the table, sharing stories, laughter, and the simple pleasure of good food. Growing up, Sundays were our seafood day, a tradition I proudly carry on in my own kitchen. One of my family’s favorites has always been Crab Cakes with Remoulade Sauce. The crisp, golden exterior and succulent interior of these crab cakes are a testament to the joy of comfort food, and that tangy, creamy remoulade sauce is just the icing on the cake—or in this case, the dollop on top! Let me take you through this cherished recipe that feels as warm as a hug from a loved one.

Why You’ll Love These Crab Cakes

Family-Friendly: These crab cakes are a hit with everyone, from toddlers to grandparents. They’re perfect for a family dinner or a special occasion. The mild, yet flavorful taste of crab ensures even picky eaters will want seconds.
Easy to Make: With simple, everyday ingredients, these crab cakes come together effortlessly. Even if you’re a kitchen newbie, you’ll find the process straightforward. The instructions are clear and easy to follow, making them an excellent choice for a quick weeknight dinner or a more leisurely weekend meal prep.
Packed with Flavor: The combination of crab meat, spices, and that delightful remoulade sauce creates a taste sensation that’s hard to beat. Each bite delivers a burst of flavor from the seasoned crab cake paired with the perfect hint of tanginess from the sauce.
Healthy and Light: These cakes are lightly fried in a neutral oil, making them a healthier option compared to deep-fried alternatives. This method uses less oil and results in a lighter, crisper crust, allowing the natural taste of the crab to shine through.
Versatile Dish: Whether served as a main course or an appetizer, these crab cakes can adapt to various dining settings. They can be dressed up for a formal dinner party or kept simple for a casual family meal, offering endless versatility.

The Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes
Servings: 4-6
Calories: Approximately 250 per serving

Ingredients

For the Crab Cakes: – 1 pound lump crab meat (picked over for shells) – 1 large egg – 1 tablespoon mayonnaise – 1 teaspoon Dijon mustard – 1/2 teaspoon dry mustard – 1 1/2 teaspoons Old Bay seasoning – 1/2 teaspoon Worcestershire sauce – 1/2 teaspoon hot sauce – 1 teaspoon lemon juice + 1 teaspoon lemon zest – 1/4 teaspoon kosher salt – 2 tablespoons chopped flat-leaf parsley – 1/3 cup Italian breadcrumbs – Neutral oil for pan frying

For the Remoulade Sauce: – 2/3 cup mayonnaise – 2 cloves garlic, minced – 2 teaspoons chopped chives – 1 tablespoon Dijon mustard – 1 tablespoon lemon juice – 1 teaspoon Worcestershire sauce – 1 teaspoon lemon zest – 1 1/2 teaspoons horseradish – 1 pinch cayenne pepper (adjust to taste) – 3/4 teaspoon smoked paprika – 1/4 teaspoon kosher salt

Instructions

Prep the Crab: Place lump crab on a sheet pan or plate and pick through to remove any shells. This step ensures a smooth texture in your crab cakes. It’s crucial not to rush this process; a little diligence here will prevent any unwelcome surprises later.
Mix the Ingredients: In a large bowl, whisk together the egg, mayonnaise, Dijon, dry mustard, Old Bay, Worcestershire, hot sauce, lemon juice and zest, and salt until smooth. This mixture forms the flavor backbone of your crab cakes, so take your time to ensure everything is well combined.
Combine Mixture: Gently fold the crab meat into the wet mixture along with parsley and breadcrumbs. Mix lightly using a spatula to keep the crab intact. The idea is to incorporate all ingredients without breaking the delicate crab meat, preserving its texture.
Form the Cakes: Use a ring mold or your hands to form the mixture into 6 large or 8 medium-sized cakes. Press gently to shape. If you don’t have a ring mold, shaping them by hand works just as well. Aim for uniformity for even cooking.
Chill: Place the crab cakes in the fridge for 30–60 minutes to firm up. This helps them hold their shape during cooking. Chilling is essential for maintaining the structural integrity of the cakes when they hit the hot pan.
Make the Remoulade: While the cakes chill, whisk all sauce ingredients in a bowl until smooth and combined. Chill until ready to serve for that perfect consistency. Adjust the spice level to your liking by adding more cayenne or horseradish.
Cook the Crab Cakes: Heat neutral oil in a cast-iron skillet over medium heat to 350°F. Fry crab cakes for 2–3 minutes per side, until golden brown. A properly heated pan is key for achieving that beautiful golden crust without overcooking the interior.
Serve: Drain on paper towels or a rack. Serve warm with remoulade sauce dolloped on top or underneath. The sauce can be served in a small dish on the side for dipping, or artfully drizzled over the cakes for a more elegant presentation.

Kitchen Tools You’ll Need

Large Mixing Bowl: Essential for combining the crab cake mixture. A wide, deep one makes mixing more manageable.
Whisk: For smooth blending of wet ingredients. A good whisk will help emulsify the mayo and mustard perfectly.
Spatula: Helps gently fold in crab meat without breaking it. A rubber or silicone spatula is ideal for this delicate task.
Ring Mold: Useful for shaping uniform crab cakes. If you don’t own one, a measuring cup can be a handy substitute.
Cast-Iron Skillet: Ideal for even cooking and that perfect golden crust. Retains heat well, ensuring even frying.
Paper Towels: For draining excess oil from the crab cakes. They help maintain the crispness by absorbing the excess oil.

The Benefits of Each Ingredient

Crab Meat: The star of the dish, provides a sweet, delicate flavor and high-quality protein. It’s a lean source of omega-3 fatty acids, promoting heart health.
Egg: Binds the ingredients together, ensuring your crab cakes hold their shape. It also adds a slight richness to the texture.
Mayonnaise: Adds moisture and richness to the cakes and the remoulade sauce. Its creamy consistency enhances the overall mouthfeel.
Old Bay Seasoning: A classic blend that enhances the seafood flavor. It brings a taste of the Chesapeake Bay, elevating the dish’s authenticity.
Lemon Juice and Zest: Adds brightness and a fresh citrus note. The acidity balances the richness of the crab and mayonnaise.
Parsley: Offers a hint of herbaceous freshness. It also provides a touch of color and a nutritional boost.
Breadcrumbs: Provide structure and help absorb moisture for the perfect texture. They create a light crust without overpowering the crab’s flavor.

What to Serve With These Crab Cakes

These crab cakes shine on their own, but pairing them with the right sides can elevate your meal to the next level. Consider serving them with a light, crisp coleslaw or a simple green salad drizzled with a lemon vinaigrette. For a heartier option, roasted potatoes or a warm corn salad complement the flavors beautifully. And don’t forget a glass of chilled white wine or homemade lemonade to round out the meal!

For more seafood inspiration, check out my Garlic Butter Shrimp Pasta or the Classic Fish Tacos for a delightful variation.

Storage & Leftover Tips

If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the crab cakes in a preheated oven at 350°F for about 10 minutes, or until warmed through. This method helps retain their crispy exterior. The remoulade sauce can be stored separately in the fridge and typically lasts up to a week.

Cooking is all about bringing joy to those you love. I hope these crab cakes bring the same warmth and happiness to your table as they do to mine. Remember, the heart of a home is in its kitchen, where memories are made and cherished with every meal shared. Happy cooking, my friends!

Crab Cakes with Remoulade Sauce

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