Crab Cakes with Remoulade

28 reviews, 4.9 star(s). 96% would make again

Ready in 1 hour 20 minutes; part of Entertaining collection

This is my humble take on Maryland-Style Crab Cakes. It's a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are sauteed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor... a spicy Cajun/Creole sauce that's perfect with crab cakes, shrimp, fried appetizers and many other foods.


1 pound jumbo lump or backfin crab meat; fresh or pasteurised
3 slices white bread
1 tablespoon Mayonnaise; (I use Hellman's)
1 tablespoon Creole or Dijon mustard
2 teaspoons Old Bay seasonings
1 tablespoon parsley; snipped (optional)
1 large Egg
Vegetable oil; for frying
-- Remoulade --
2 egg yolks; (use the freshest eggs you can find)
1 tablespoon Creole or Dijon mustard
1 cup Vegetable oil
1 teaspoon Louisiana-style hot sauce; (I use Crystal)
1 teaspoon Worcestershire Sauce
1 tablespoon lemon juice; freshly squeezed
1/4 teaspoon Kosher salt
1/8 teaspoon white pepper; freshly ground
2 teaspoons capers; minced
2 teaspoons shallots; minced
1 1/2 teaspoons fresh tarragon; minced
1 teaspoon fresh parsley; minced
2 teaspoon red bell pepper; minced

Original recipe makes 6 Servings



Place crab meat in a sieve to drain. Gently squeeze out any excess liquid while simultaneously combing through for any remaining cartilage or shell, being careful not to break up the lumps of crabmeat.

Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, mustard, Old Bay seasoning, and parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together until thoroughly mixed, try not to break up the lumps of crabmeat. Gently form the cakes by hand into 6 large flattened rounds about 4-inches in diameter and 1- to 1 1/4-inches thick. Do not compact the mixture too much. The cakes should be as loose as possible, yet still hold their shape. Place crab cakes on a tray or platter lined with wax paper, cover with plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to 24 hours), before cooking to allow the binding to absorb some moisture so that the cakes hold together better.

While crab cakes refrigerate, prepare Remoulade. In a medium mixing bowl, whisk the egg yolks and mustard until they are well blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all the oil is added, whisk in the hot sauce, Worcestershire, lemon juice, kosher salt, and white pepper until well incorporated. Mix in the capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.

Saute crab cakes: Heat a generous amount of clarified butter and peanut oil in a large non-stick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes into skillet, and saute, carefully turning once, until outsides are golden brown, about 4 minutes per side.

Or Fry: Pour oil into a heavy skillet to a depth of 1- to 2-imches. Heat oil over medium-high heat to between 350 and 375 degrees F.. Carefully lay crab cakes into the hot oil and fry, a few at a time, until a golden brown, about 3 to 4 minutes per side. Remove with a slotted utensil to paper towels to drain briefly.

Or Broil: Place crab cakes on a lightly oiled baking sheet. Place under a preheated broiler, 4- to 6-inches away from heat source, until golden browned, turning to cook evenly, about 4 to 5 minutes on each side.

Serve at once with Remoulade on the side. (Other possible crab cake condiments include; hollandaise sauce, mustard, ketchup, tarter sauce, cocktail sauce or just a squeeze of lemon.)


To make the Remoulade in a food processor, place the yolks and mustard in the bowl and start the machine running. Dribble the garlic oil in through the feed tube; on some models of food processors you can leave the white insert in the tube - it has a small hole in the bottom that makes the oil dribble in at the perfect rate. When the oil has been incorporated, add the rest of the ingredients and pulse very briefly to blend.

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Great tasting Crab Cakes. Served with some hot sauce.

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Calories Per Serving: 516 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Simple Remoulade Sauce

Personally, I prefer making it this way

"Since several people seem to prefer using this (much simpler) Remoulade I thought to post a link to it! With less than half the ingredients of the one above and requiring no special processing it's done in minutes and tastes scrumptious!" — Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

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I echo the comments so far. Very tasty, I could've eaten 9 of them not 1. The remoulade was killer, you could taste the capers, hot sauce etc, but the sauce was greater than the sum of its parts
chipco 1y ago

Very very good!!!
mdolan1983 2y ago

First time in life making crab cakes and these were excellent!! I didn't even need/make the sauce as they were superb on their own! These will DEF be added to rotation!
ZenaUBugn 2y ago

Very easy and delicious. First time I've tried to make crab cakes, and these turned out very good!
casey80997 2y ago

OH! OH! OH! SO GOOD! Really enjoyed making these for my family. They enjoyed it too.
aphilbeck8 2y ago

Loved these! I have made several crab cakes and have yet to find my go to - until now! Loved the remoulade sauce as well. However, I didn't use it on my crab - loved the flavor without. My partner loved the crab cakes and the sauce! I am very excited to have found this recipe. At first I was a little worried about it staying together during the sauté... but it came through like a champ... you do have to be careful! But, I agree... using the minimum amount to make sure it sticks together is a great thing. Perfect recipe and I will make this over, and over and over again!
Buchanmi 2y ago

These crab cakes are excellent! I found it a little tricky and time consuming to pick over and make the little patties but it was worth it! To save time like a few others I didn't use the attached Remoulade recipe and instead used the 'Simple Remoulade Sauce' recipe also from Big Oven. Great recipe, TY!
Corwin26 3y ago

These will go into the 'Please do serve again' category. I followed the recipe, other than using imitation crab. Not living near the coast this worked well. Would love to try this with real crab! We also used the 'Simple Remoulade Sauce' from Big Oven, a hit certainly.
Ezmerilda 3y ago

Amazing!! Favorite crab cake recipe
nsardo94 3y ago

Very good! I usually use the recipe on the side of the Old Bay can, but I think I like this way better! I'm from Baltimore,Md and I know a good crabcake! I did not use the attached remoulade sauce recipe though; instead I used the 'Simple Remoulade Sauce' recipe also on Big Oven...I REALLY like that one. I did not refrigerate the crabcakes prior to cooking and they were just fine for frying.
mogriff1 3y ago

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