Crab Cakes with Spicy Remoulade Sauce

Introduction

Crab cakes are a classic seafood dish that combines delicate, flaky crab meat with just enough seasoning and binders to hold everything together. When paired with a tangy, slightly spicy remoulade sauce, this dish becomes a true showstopper—crispy on the outside, tender on the inside, and bursting with flavor.

This recipe highlights the natural sweetness of crab while balancing it with zesty spices, creamy mayonnaise, and Dijon mustard. The remoulade sauce, with its mix of mayo, hot sauce, paprika, and pickles, provides the perfect kick to elevate every bite.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of elegance and comfort. The crab cakes are light yet satisfying, crispy but never greasy, and they carry a subtle ocean-fresh sweetness that’s irresistible. The spicy remoulade adds a bold contrast, making each bite layered with flavor.

It’s also one of those dishes that feels special occasion-worthy but is simple enough to make at home. Whether served as an appetizer, a light main course, or even in a sandwich, crab cakes with remoulade sauce never disappoint.

Why It’s a Must-Try Dish

This dish is a must-try because it:

• Showcases the flavor of fresh crab without overwhelming it.
• Combines crispy textures with creamy, spicy sauce for ultimate satisfaction.
• Works beautifully as an appetizer, entrée, or party dish.
• Can be made ahead and reheated without losing flavor.
• Feels gourmet but is achievable even for beginner cooks.

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 (makes about 8 small or 6 medium crab cakes)
• Calories: ~320 calories per serving (with remoulade sauce)

Cuisine & Course

• Cuisine: American (with Southern/Creole influence)
• Course: Appetizer or Main Course

Ingredients

For the Crab Cakes:

• 1 lb (450g) lump crab meat (fresh or canned, drained)
• 1/2 cup breadcrumbs (panko preferred for extra crunch)
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 green onions, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp Old Bay seasoning (or paprika + garlic powder blend)
• Salt and black pepper, to taste
• 2 tbsp olive oil (for pan-frying)
• 1 tbsp butter (for extra crispiness)

For the Spicy Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp capers or finely chopped pickles
• 1 small garlic clove, minced (optional)
• Salt & pepper, to taste

Simple Cooking Directions

1. Mix crab cake ingredients gently to avoid breaking the crab lumps.
2. Shape into small patties and chill for 15 minutes to firm up.
3. Heat olive oil and butter in a skillet, then pan-fry crab cakes until golden brown and crispy.
4. Whisk together remoulade sauce ingredients in a bowl.
5. Serve crab cakes hot with spicy remoulade sauce and lemon wedges.

Step-by-Step Recipe Preparation

1. Prepare the Crab Mixture:
   • In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, green onions, parsley, and Old Bay seasoning.
   • Gently fold together until just combined. Avoid overmixing.
2. Shape the Patties:
   • Divide mixture into 6–8 equal portions and form into patties (about 3 inches wide).
   • Place on a tray, cover, and refrigerate for 15 minutes to firm up.
3. Cook the Crab Cakes:
   • Heat olive oil and butter in a skillet over medium heat.
   • Cook crab cakes for 3–4 minutes per side, until golden brown and crisp.
   • Remove and drain on a paper towel.
4. Make the Remoulade Sauce:
   • In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, capers, garlic, salt, and pepper.
   • Adjust spice level as desired.
5. Serve:
   • Place crab cakes on a platter with lemon wedges and a side of remoulade sauce.

How to Serve This Recipe

• As an appetizer: Serve 2 small cakes per person with sauce for dipping.
• As a main dish: Pair with a fresh green salad, roasted vegetables, or coleslaw.
• In a sandwich: Tuck crab cakes into brioche buns with lettuce, tomato, and remoulade.

Additional Recipe Tips

• Use fresh lump crab for best flavor, but good quality canned crab works too.
• Chill the patties before frying to prevent them from falling apart.
• Panko breadcrumbs give extra crunch compared to regular breadcrumbs.
• Avoid overmixing—the crab cakes should have visible chunks of crab meat.

Variations

• Spicy Kick: Add minced jalapeño or cayenne pepper.
• Herb Lovers: Add dill or cilantro for freshness.
• Gluten-Free: Use almond flour or gluten-free breadcrumbs.
• Air-Fryer Version: Spray lightly with oil and cook at 375°F (190°C) for 10–12 minutes.

Freezing & Storage

• Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days.
• Freezing (Uncooked): Shape patties, wrap individually, and freeze for up to 1 month. Cook straight from frozen, adding a few extra minutes.
• Freezing (Cooked): Freeze cooled cakes in a single layer, then transfer to a freezer bag. Reheat in oven at 375°F (190°C) for 15 minutes.

Special Equipment Needed

• Large mixing bowl
• Skillet or non-stick frying pan
• Spatula for flipping cakes
• Mixing bowl for sauce

Conclusion

Crab Cakes with Spicy Remoulade Sauce are a timeless seafood favorite that delivers crispy, golden perfection with every bite. They’re elegant enough for dinner parties, yet simple enough for weeknight meals. With their delicate flavor, satisfying crunch, and bold, creamy sauce, this recipe is sure to become a staple in your kitchen.

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Crab Cakes with Spicy Remoulade Sauce

Author: admin Cuisine: American Courses: Seafood

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 4 Calories: 320 calories per serving

Description

Crab cakes are a classic seafood dish that combines delicate, flaky crab meat with just enough seasoning and binders to hold everything together. When paired with a tangy, slightly spicy remoulade sauce, this dish becomes a true showstopper—crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crab Cakes:

• 1 lb (450g)
• ¹⁄₂ cup breadcrumbs (panko preferred for extra crunch)
• ¹⁄₄ cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 green onions, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ¹⁄₂ tsp Old Bay seasoning (or paprika + garlic powder blend)
• Salt and black pepper, to taste
• 2 tbsp olive oil (for pan-frying)
• 1 tbsp butter (for extra crispiness)

For the Spicy Remoulade Sauce:

• ¹⁄₂ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp capers or finely chopped pickles
• 1 small garlic clove, minced (optional)
• Salt & pepper, to taste

Instructions

1. Prepare the Crab Mixture : In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, green onions, parsley, and Old Bay seasoning.Gently fold together until just combined. Avoid overmixing.
2. Shape the Patties : Divide mixture into 6–8 equal portions and form into patties (about 3 inches wide).Place on a tray, cover, and refrigerate for 15 minutes to firm up.
3. Cook the Crab Cakes : Heat olive oil and butter in a skillet over medium heat.Cook crab cakes for 3–4 minutes per side, until golden brown and crisp.Remove and drain on a paper towel.
4. Make the Remoulade Sauce : In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, capers, garlic, salt, and pepper.Adjust spice level as desired.
5. Serve : Place crab cakes on a platter with lemon wedges and a side of remoulade sauce.

Keywords: Crab Cakes with Spicy Remoulade Sauce