Go Back
+ servings
crab cakes on a plate with lemon wedges.
Print Recipe
4 from 1 vote

Crab Cakes with Homemade Remoulade

Crab Cakes are loaded with lots of crab meat and so flavorful. The homemade Remoulade sauce compliments the flavors perfectly.
Prep Time10 mins
Cook Time4 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: crab cakes, remoulade sauce, special occasion
Servings: 10
Calories: 197kcal


Homemade Remoulade Sauce

  • cup mayonnaise(38g)
  • 1 tsp whole grain mustard
  • 2 tsp dijon mustard
  • 1 tsp catsup
  • 1 tbsp lemon juice
  • 1 tbsp chopped capers
  • 1 tbsp sweet pickle relish
  • ½ tsp Worcestershire sauce
  • ¼ tsp Old Bay
  • salt and pepper to taste

Crab Cakes

  • 1 lb lump crab meat. (453g)
  • ¾ cup crushed ritz crackers (60g)
  • 1 large lightly beaten egg
  • ½ cup mayonnaise(113g)
  • 1 tsp Worchestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh flat-leaf parsley
  • salt and pepper to taste
  • oil for pan-frying


Make the remoulade

  • Put the mayonnaise in a medium-size bowl.
  • Add all of the rest of the remoulade ingredients and mix well. Set aside

Make the Crab Cakes:

  • Carefully pick through the crab meat and remove any shell fragments. Set aside.
  • In a large bowl, add the crackers, egg, mayonnaise, mustard, Worcestershire, Old Bay, and parsley. Mix together.
  • Gently fold in the crab meat and lightly season with salt and pepper.
  • With a 2 tbsp scoop shape the mixture into 20 mini crab cakes and refrigerate for at least an hour.
  • Add oil to a non-stick skillet. When the oil is hot and shimmering, add the crabcakes to the skillet. Cook until golden brown on both sides. 2-3 minutes per side.
  • Serve with lemon slices and a dab of remoulade on top or on the side. Garnish with a little chopped parsley.



If you like your crab cakes crispy,  roll the crab cake in some panko just before frying. 
If you want to serve the crab cakes as a main course, this recipe makes 6 large crab cakes. 
The homemade remoulade sauce is delicious with batter-fried fish or tempura fish pieces. 


Serving: 2cakes | Calories: 197kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 570mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg