Key Takeaways:
- Use lump or jumbo lump crab meat for the best texture and flavor in homemade crab cakes.
- Keep fillers to a minimum so the sweet crab meat remains the star ingredient.
- Chill crab cake patties before cooking to help them hold their shape and develop a crisp exterior.
- Homemade remoulade adds a creamy, tangy, and slightly spicy contrast that complements rich seafood flavors.
- Common remoulade ingredients include mayonnaise, Dijon mustard, garlic, capers or pickles, lemon juice, and Cajun or Creole seasonings.
- Gently handle crab meat when mixing to preserve larger chunks and improve texture.
- Pan-frying and baking are both effective cooking methods, depending on your preferred texture and convenience.
- Fresh lemon wedges served alongside crab cakes help brighten the dish and balance the richness of the remoulade.
Overview
Crab cakes with homemade remoulade combine tender lump crab meat, minimal fillers, and a creamy, tangy sauce that enhances the natural sweetness of the crab. The best crab cakes focus on high-quality crab meat, gentle mixing to preserve large chunks, and a crispy golden exterior. Homemade remoulade typically features mayonnaise, Dijon mustard, garlic, capers or pickles, lemon juice, and seasonings that create a bright, zesty flavor profile perfect for seafood. Many chefs recommend using lump or jumbo lump crab meat and avoiding excessive breadcrumbs to achieve restaurant-quality results.
Crab Cakes with homemade remoulade sauce are loaded with crab meat and light on the filler. They are fried until crispy and served with a side of homemade remoulade sauce.
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Crab Cakes with Homemade Remoulade Sauce are the kind of seafood dish that instantly makes you appreciate every bite of ocean flavor. I first tried crab cakes around 15 years ago, and I had no idea they could taste that good.
They were so delicious that I even saved the last piece, brought it home, and enjoyed it cold for breakfast the next morning. That memory stuck with me ever since.
This recipe gets incredibly close to that unforgettable crab cake experience I once had—and still think about today.
What is Remoulade Sauce for Crab Cakes with Homemade Remoulade Sauce
Make the Remoulade Sauce:
I like to think of remoulade sauce as a “leveled-up” version of classic tartar sauce. It’s a chilled, mayonnaise-based sauce commonly served with seafood, especially crab cakes. The base of mayo and sweet pickle relish is enhanced with bold, savory ingredients like mustard (often a blend of two or three types), Worcestershire sauce, Old Bay seasoning, chopped capers, and ketchup. For those who enjoy a bit of heat, a pinch of cayenne pepper adds a nice kick.
To prepare the sauce, simply add mayonnaise to a mixing bowl, then combine all the remaining ingredients and stir until smooth and well blended. That’s all there is to it. Let the remoulade chill in the refrigerator while you prepare your crab cakes so the flavors can meld together for a richer taste.
Let's Get Cooking and Make the Crab cakes with Homemade Remoulade sauce
Before you begin, you’ll need to carefully go through one pound of lump crab meat to ensure there are no remaining shells. Handle it gently—preserving those beautiful chunks of crab is key, since you want rich, meaty crab cakes rather than a broken, mushy texture.
Once that’s done, you’re ready to start cooking.
Add all the remaining ingredients into a medium-sized mixing bowl and combine thoroughly until evenly incorporated. After everything is well mixed, gently fold in the crab meat, taking care not to break it apart.
Simple and straightforward, right? Now all that’s left is to cook them up and enjoy your homemade crab cakes.
Fry, Server, and Enjoy the Crab Cakes with Homemade Remoulade Sauce:
- Now is the moment to choose between bite-sized mini appetizers or full-sized crab cakes. This recipe yields approximately 20 mini portions or 6 larger crab cakes. To prepare the mixture, use a cookie scoop to portion the crab cake batter and place it onto a plate. Cover and refrigerate for about one hour before frying. While they can be cooked immediately, chilling helps them hold their shape better during frying.
- Heat a small amount of oil in a non-stick pan and fry a few crab cakes at a time until golden brown. Serve warm with fresh lemon wedges and a light parsley garnish for added freshness.
- For extra crispiness, coat the chilled crab cakes in panko breadcrumbs before frying, then gently flatten them slightly to ensure even cooking and a crisp exterior.
- Serve your crab cakes with homemade remoulade sauce either drizzled on top or served on the side for dipping.
- If you’re planning a party and need more crowd-pleasing appetizer ideas, you may also enjoy Bacon Wrapped Mini Hotdogs or Fried Mac N Cheese Triangles for your next gathering.
Crab Cakes with Homemade Remoulade
Ingredients
Homemade Remoulade Sauce
- ⅓ 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
Instructions
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.
Video
Notes
Nutrition
FAQ:
What is remoulade sauce, and how is it different from tartar sauce?
Do I need to chill the crab cakes before frying?
Can I make the crab cakes ahead of time?
How can I ensure the crab cakes are crispy?
What type of crab meat should I use?
Can I bake the crab cakes instead of frying them?
Final Thoughts
These Crab Cakes with Homemade Remoulade are the perfect combination of crispy, golden-brown texture and rich seafood flavor. The tender crab meat shines through in every bite, while the creamy, tangy remoulade adds a delicious finishing touch that elevates the dish from simple to restaurant-worthy. Traditional crab cake recipes are often praised for using quality crab meat with minimal fillers, allowing the natural sweetness of the crab to remain the star ingredient.
Whether you’re serving them as an appetizer, a weeknight dinner, or a special occasion meal, these homemade crab cakes are sure to impress family and guests alike. Pair them with a fresh salad, roasted vegetables, or your favorite side dish for a complete and satisfying meal. Once you try this easy homemade remoulade, you’ll want to keep it on hand for all your favorite seafood recipes. Enjoy every flavorful bite!
