Classic Crab Cakes with Remoulade Sauce

These classic crab cakes are everything I love in a seafood appetizer—crispy on the outside, tender and flavorful on the inside, and perfectly paired with a creamy, tangy remoulade sauce. Each bite is rich with crab meat and spiced just right, making it an elegant but easy dish that works just as well for a dinner party as it does for a weeknight treat.

Why You’ll Love This Recipe

I love how these crab cakes strike the perfect balance between comfort and sophistication. The use of fresh crab meat gives them a delicate sweetness, while the seasoning and crisp panko crust make each bite flavorful and satisfying. The remoulade dipping sauce adds a creamy, zesty finish that complements the richness of the cakes beautifully. They’re easy to make ahead, freeze well, and can be pan-fried or baked depending on how I’m feeling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (≈ 450 g) lump crab meat, shells removed

• 2 large eggs, beaten

• ⅓ cup mayonnaise

• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning (or your seafood seasoning)

• 2 tablespoons fresh parsley, chopped

• ½ cup panko breadcrumbs (plus extra for dredging)

• Salt & freshly ground black pepper, to taste

• Butter and/or oil for frying

Remoulade Sauce:

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon finely chopped dill pickles or pickle relish

• 1 teaspoon prepared horseradish (optional)

• 1 teaspoon Worcestershire sauce

• 1 clove garlic, minced

• ½ teaspoon smoked paprika

• 2 teaspoons fresh lemon juice (or more to taste)

• Salt & pepper, to taste

Directions

1. I start by gently combining the crab meat, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper in a large bowl.

2. I fold in the panko breadcrumbs just until the mixture holds together—being careful not to overmix so the crab stays chunky.

3. Then I shape the mixture into 8–10 medium patties and dredge each one lightly in extra panko for a crispy coating.

4. I refrigerate the patties for at least 30 minutes to help them firm up.

5. While the cakes chill, I whisk together all the remoulade sauce ingredients in a bowl until smooth and then chill it until ready to serve.

6. I heat a skillet over medium heat with butter and/or oil, then fry the crab cakes for 3–4 minutes per side, until golden brown and warmed through.

7. I serve them hot with the remoulade sauce and fresh lemon wedges on the side.

Servings and timing

• Yield: 8–10 crab cakes

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes (plus 30 minutes chilling time)

Variations

Sometimes I like to swap the panko for crushed saltines for a more old-school texture. If I’m aiming for a spicier kick, I’ll add a dash of hot sauce to the mix or stir a bit of cayenne pepper into the remoulade. For a lighter version, I bake the crab cakes instead of frying them—just 12–15 minutes at 400°F (200°C), flipping once halfway through. I’ve also tried adding chopped red bell peppers or green onions to the mix for extra color and crunch.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium-low heat until warmed through, which keeps the outside crisp. Alternatively, I’ll reheat them in a 350°F (175°C) oven for about 10 minutes. The remoulade sauce also keeps well in the fridge for 2–3 days in a sealed container. If I want to freeze the crab cakes, I freeze them uncooked after shaping and dredging—then cook from frozen, adding a few extra minutes.

FAQs

How do I keep crab cakes from falling apart?

I always chill the patties for at least 30 minutes before cooking. This helps them firm up and hold their shape. It also helps to avoid overmixing the ingredients so the crab meat stays in larger pieces.

Can I use canned crab meat?

Yes, I can use canned crab meat if fresh isn’t available. I just make sure to drain it well and gently pick through it to remove any shells.

What can I use instead of Old Bay seasoning?

If I don’t have Old Bay, I mix together a blend of paprika, celery salt, black pepper, and a pinch of cayenne. It gives a similar seafood-friendly flavor.

Can I bake crab cakes instead of frying?

Absolutely. I bake them at 400°F (200°C) on a greased baking sheet for 12–15 minutes, flipping once halfway through for even browning.

How far in advance can I make these?

I often make the crab cakes a day ahead and keep them chilled until ready to cook. The remoulade sauce can also be made 1–2 days ahead and stored in the fridge.

Conclusion

These crab cakes are one of my go-to recipes when I want something impressive yet easy. The crisp exterior, tender crab meat, and creamy remoulade sauce make for a restaurant-quality dish I can enjoy right at home. Whether I’m making them for guests or just craving seafood, they never disappoint.