Mouthwatering Crab Cakes with Remoulade

Mouthwatering Crab Cakes with Remoulade plated

Recipe Information

Time 35 minutes
Servings 4 People

Crab cakes have always been a popular dish in coastal regions, especially in the United States. They are known for their delicate flavor and crispy exterior, making them a favorite among seafood lovers.

This recipe was inspired by my grandmother, who used to make the most amazing crab cakes for our family gatherings. Her secret was using fresh ingredients and just the right amount of seasoning to let the crab shine.

The addition of the remoulade sauce adds a tangy twist to the traditional crab cake, elevating it to a whole new level of deliciousness. This dish is perfect for impressing guests or enjoying a special meal at home.


  • 1 pound lump crabmeat, drained and picked over
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • For the Remoulade:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onions
  • 1/2 teaspoon hot sauce
  • Salt and pepper, to taste


  1. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, parsley, green onions, salt, and black pepper. Mix gently until well combined.
  2. Divide the mixture into 8 equal portions and shape each portion into a patty about 1-inch thick.
  3. Heat vegetable oil in a large non-stick skillet over medium heat. Add crab cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
  4. While the crab cakes are cooking, prepare the remoulade sauce by combining mayonnaise, Dijon mustard, lemon juice, capers, parsley, green onions, hot sauce, salt, and pepper in a small bowl. Mix well.
  5. Serve the crab cakes warm with a dollop of remoulade sauce on top.


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