Delectable Crab Cakes with Remoulade Sauce

There’s something truly comforting about biting into a crispy, golden crab cake with a soft, flavorful center. Paired with a creamy remoulade sauce, this dish is a perfect mix of delicate seafood flavor and zesty tang. Whether you serve it as an appetizer, a light lunch, or the star of a special dinner, these crab cakes are a showstopper.

I first made these on a sunny afternoon, and I still remember the warm daylight streaming across the kitchen table, the wooden board set up to serve the golden cakes fresh from the skillet. The aroma of pan-seared crab cakes filling the kitchen makes you want to grab a fork immediately.

If you’ve been craving restaurant-style crab cakes but want to make them at home with clean, wholesome ingredients, this recipe is just for you.

Ingredients You’ll Need

For the Crab Cakes:

• 450 g (1 lb) fresh lump crab meat
• 1 cup bread crumbs (use plain, not seasoned)
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped green onion (spring onion)
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon lemon juice
• 2 tablespoons plain flour (for dusting)
• 2 to 3 tablespoons cooking oil (for pan-frying)

For the Remoulade Sauce:

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon hot sauce (optional, if you like a little heat)
• 1 teaspoon chopped pickles or relish
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Step-by-Step Instructions

Step 1: Prepare the Crab Cake Mixture

1. Take a large mixing bowl and gently add the crab meat.
2. Use your fingers to lightly check for any leftover shell pieces. Be careful not to break the crab chunks too much—they give the crab cakes a beautiful texture.
3. Add the bread crumbs, egg, mayonnaise, mustard, green onions, parsley, paprika, black pepper, salt, garlic powder, onion powder, and lemon juice.
4. Use a spatula or your hands to mix gently. The key is to combine everything without overmixing, so the crab meat stays chunky and delicate.

Tip: If the mixture feels too wet, you can sprinkle in a little more bread crumbs. If it feels dry, add a tiny bit of mayonnaise.

Step 2: Shape the Crab Cakes

1. Lightly flour a wooden board or tray.
2. Scoop a small handful of the mixture (about ¼ cup) and gently press it into a patty about 1 inch thick.
3. Place it on the floured board and repeat with the rest of the mixture.
4. Dust the top of each crab cake lightly with flour. This helps them hold shape and gives a crispier crust when frying.

Once shaped, cover the tray and place it in the refrigerator for 20-30 minutes. Chilling helps the cakes stay firm while cooking.

Step 3: Make the Remoulade Sauce

While the crab cakes are chilling, prepare the creamy remoulade sauce:

1. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, paprika, hot sauce, chopped pickles, garlic powder, and onion powder.
2. Mix well until smooth and creamy.
3. Taste and adjust seasoning if needed.
4. Chill in the refrigerator until ready to serve.

The sauce gets even better as it sits because the flavors blend together beautifully.

Step 4: Cook the Crab Cakes

1. Heat 2-3 tablespoons of cooking oil in a non-stick skillet over medium heat.
2. Once the oil is hot, carefully place the crab cakes in the pan. Don’t overcrowd the skillet—cook in batches if needed.
3. Cook for 3-4 minutes on each side, until golden brown and crispy on the outside.
4. Transfer to a plate lined with paper towels to remove excess oil.

Pro Tip: Avoid flipping the crab cakes too early. Let them cook and form a golden crust so they don’t break apart.

Step 5: Serve with Style

Place the warm crab cakes on a wooden serving board for a rustic presentation. Add a small bowl of remoulade sauce on the side. Garnish with fresh lemon wedges and a sprinkle of chopped parsley.

Serve immediately while they are hot and crisp. The combination of crunchy exterior, tender crab inside, and zesty remoulade is irresistible.

Serving Ideas

• Serve as an appetizer for parties with small lemon slices and toothpicks.
• Turn them into a light meal with a fresh garden salad or coleslaw.
• Sandwich the crab cakes in soft buns with lettuce, tomato, and a dollop of remoulade for a seafood burger twist.

Storage Tips

• Refrigerator: Leftover crab cakes can be stored in an airtight container for up to 2 days.
• Reheating: Warm in a skillet on low heat to keep them crispy. Avoid microwaving if possible—it softens the crust.
• Freezing: Uncooked crab cakes can be frozen on a tray, then stored in a bag for up to 1 month. Fry directly from frozen, adding a few extra minutes to cooking time.

Why You’ll Love This Recipe

• Easy to follow and perfect for home cooking.
• Crispy on the outside, tender on the inside.
• Restaurant-quality flavor without complicated steps.
• Pairs beautifully with a creamy, tangy remoulade.

This sunny-day crab cake recipe is a dish that never fails to impress. Imagine serving these golden beauties on a wooden board with daylight streaming in—simple, homemade, and absolutely delicious.

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