This crab cake recipe delivers tender, flavorful cakes with a crispy golden crust, paired with a bold and creamy spicy remoulade sauce. Using fresh lump crab meat and just enough binder to hold everything together, these cakes taste like pure seafood with a hint of Old Bay spice. This is one of the top summer seafood recipes for a crowd-pleasing appetizer or main dish.
Inspired by classic Maryland crab cakes, this version balances tradition with flexibility you can pan-fry for a crisp exterior or bake for a lighter option. The spicy remoulade sauce adds tang and a gentle kick, making every bite irresistible. It’s the perfect make-ahead dish since the crab cakes chill before cooking, ensuring they hold their shape and cook evenly.
Serve them as an appetizer or main dish with fresh greens, roasted vegetables, or buttery rolls. For more seafood inspiration, try our Lobster Rolls for a light, buttery sandwich.
Ready in just over an hour (including chilling time), these crab cakes are ideal for a special dinner, date night, or even a casual summer gathering. Serve them as an appetizer or main dish with fresh greens, roasted vegetables, or buttery rolls. With the right crab and a few chef-approved tricks, you’ll have restaurant-quality crab cakes at home every time.
Crab Cake Recipe with Spicy Remoulade Sauce
Ingredients
Crab cake
- 1 pound lump crab pick out shells
- 1 large egg
- 1 Tbsp Mayo
- 1 Tsp Dijon mustard
- 1/2 tsp dry mustard
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 2 Tbsp chopped flat-leaf parsley
- 1/3 cup Italian breadcrumbs
- Neutral oil for pan frying
Remoulade Sauce:
- 2/3 cup Mayo
- 2 cloves minced garlic
- 2 tsp chopped chives
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1 1/2 tsp horseradish
- Pinch cayenne pepper
- 3/4 tsp smoked paprika
- 1/4 tsp kosher salt
Instructions
- Pick through lump crab meat to remove any shells.
- In a large bowl, whisk together egg, mayo, Dijon mustard, dry mustard, Old Bay, Worcestershire sauce, hot sauce, lemon juice, lemon zest, and salt.
- Add crab meat, parsley, and breadcrumbs. Gently fold until evenly coated.
- Form into 6 large or 8 medium crab cakes using a ring mold or hands.
- Refrigerate for 30–60 minutes.
- For remoulade: mix mayo, garlic, chives, Dijon, lemon juice, Worcestershire, lemon zest, horseradish, cayenne, smoked paprika, and salt until smooth. Chill until serving.
- Heat neutral oil in skillet to 350°F. Pan-fry crab cakes 2–3 minutes per side until golden brown.
- Serve hot with chilled remoulade sauce.
Notes
Nutrition
Table of Contents
Table of Contents
Best Crab Cake Recipe for Perfect Results
How to Choose the Best Crab for Crab Cake recipe
The best crab for crab cake recipe is fresh lump or jumbo lump crab meat. These large, sweet chunks give a meaty bite without too much filler.
Fresh, refrigerated crab has a cleaner flavor than canned. If using pasteurized crab, rinse and pat dry to remove metallic notes.
Fresh lump crab meat makes all the difference. If you enjoy rich, tender seafood, you might also love our Garlic Butter Scallops for another decadent option.
Avoid shredded or claw meat for this recipe. It’s stringier and less delicate, which changes the texture of the cakes.
Tips for Forming and Chilling Crab Cakes So They Don’t Fall Apart
Chill your crab cakes before cooking to keep them from breaking apart. Thirty minutes to one hour is ideal.
This rest time lets the breadcrumbs hydrate and the mix firm up. It also helps the cakes hold their shape in the pan.
Form the cakes gently with a ring mold or your hands. Handle with care when transferring to the skillet.
Making Maryland-Style Crab Cakes with Sauce
Step-by-Step Instructions for Perfectly Pan-Fried Crab Cake recipe
Pan-frying gives crab cakes a crisp, golden crust while keeping the inside tender. Heat neutral oil in a skillet to 350°F for best results.
Cook the cakes for 2–3 minutes per side without crowding the pan. Flip gently with a flat spatula to avoid breaking them.
If the outside browns too quickly, lower the heat. The goal is an even, golden crust and a warm, flaky center.
How to Make a Spicy Remoulade Sauce for Crab Cake recipe
Spicy remoulade sauce blends creamy mayo with tangy mustard, zesty lemon, and smoky paprika. It adds bold flavor to every bite.
Mix all ingredients until smooth, then taste and adjust heat with cayenne or horseradish. Keep the sauce chilled until serving.
