Crab Cakes with Remoulade Sauce

Crab Cakes

Crab cakes are a classic seafood dish that will never get old. When paired with a flavorful remoulade sauce, they are even more irresistible. This super simple crab cakes recipe, complete with a delicious homemade sauce is sure to excite your taste buds.

Remoulade Sauce
Remoulade Sauce

Crab Cakes with Remoulade Sauce

Recipe by Melissa Nicholson Course: Appetizers


crab cakes
Prep time


Cooking time



This easy-to-follow crab cakes recipe comes with a homemade sauce that's sure to tantalize your taste buds.


  • For the remoulade sauce
  • 1 cup 1 mayonnaise

  • 2 tbsp 2 chopped scallions

  • 2 tbsp 2 chopped dill pickles

  • 1 tbsp 1 paprika

  • 2 tsp 2 fresh lemon juice

  • 2 tbsp 2 Dijon mustard

  • 2 tsp 2 prepared horseradish

  • 1/4 tsp 1/4 cayenne pepper

  • Salt and black pepper, to taste

  • For the crab cakes
  • 1 pound 1 lump crabmeat

  • 1/4 cup 1/4 mayonnaise

  • 1/4 cup 1/4 breadcrumbs

  • 1/2 cup 1/2 red onion, celery and red bell pepper, chopped

  • 1 tbsp 1 Dijon mustard

  • 1 tsp 1 Worcestershire sauce

  • 1 1 egg, lightly beaten

  • 1/2 tsp 1/2 Old Bay seasoning

  • 1/4 tsp 1/4 salt

  • 1/4 tsp 1/4 black pepper

  • 2 tbsp 2 unsalted butter


  • Make the Remoulade Sauce
  • In a medium bowl, whisk together the mayonnaise, scallions, paprika, pickles, lemon juice, Dijon mustard, prepared horseradish, cayenne pepper, salt, and black pepper until well combined.
  • Make the Crab Cakes
  • In a large mixing bowl, combine the mayonnaise, breadcrumbs, chopped red onion, celery, and red bell pepper, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, salt, and black pepper.
  • Mix the ingredients together gently until well combined.
  • Carefully fold in the lump crabmeat into the mixture until evenly distributed.
  • Shape the mixture into eight equally sized patties, about 2 1/2 inches in diameter.
  • Heat the butter in a large skillet over medium heat.
  • Once the butter has melted and starts to sizzle, add the crab cakes to the skillet. Cook for about 3-4 minutes per side or until golden brown.
  • Serve the crab cakes hot with the remoulade sauce.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.