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Succulent Crab Cakes with Remoulade Sauce

Approximately 10 minutes. Cook
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Crab cakes have a storied history, originating in the Chesapeake Bay area of the United States in the early 19th century. These delectable morsels were initially simple affairs, made from leftover crab meat and various fillers. However, over the years, they have evolved into a culinary delight enjoyed worldwide. Today, we’ll delve into the art of making succulent crab cakes, paired with a zesty remoulade sauce that will elevate your seafood experience to new heights. With a bit of culinary finesse and the right ingredients, you can recreate this classic dish in your own kitchen.

Historical Context

The roots of crab cakes can be traced back to the Mid-Atlantic region of the United States, where blue crabs are abundant. These early versions were made by fishermen who sought a way to utilize leftover crab meat. In the late 19th and early 20th centuries, crab cakes gained popularity and started appearing on restaurant menus along the Chesapeake Bay. Their fame spread, and soon, they became a staple of American seafood cuisine.


For the Crab Cakes:

  1. Begin by carefully inspecting the crab meat for any shells or cartilage. Gently pick through it, ensuring that only pure crab meat remains.
  2. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, red bell pepper, celery, minced garlic, Old Bay seasoning, salt, and black pepper. Use a spatula or mixing spoon to blend all the ingredients together, being careful not to overmix. You want the mixture to hold together but retain the lumps of crab meat.
  3. Once the mixture is well-combined, cover it with plastic wrap and refrigerate for at least 30 minutes. This chilling time will help the crab cakes hold their shape during cooking.

For the Remoulade Sauce:

  1. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, capers, fresh parsley, sweet pickle relish, minced garlic, hot sauce, paprika, salt, and black pepper. Taste the sauce and adjust the seasoning, adding more hot sauce or salt as desired.
  2. You can serve the remoulade sauce immediately, or for a more nuanced flavor, heat it in a small saucepan over low heat, stirring gently until warmed through. Remove from heat and set aside.


For the Crab Cakes:

  1. Heat a frying pan or skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
  2. While the oil is heating, shape the crab mixture into 6 to 8 evenly-sized crab cakes, about 1/2 to 3/4 inch thick.
  3. Once the oil is hot (around 350°F or 175°C), carefully place the crab cakes in the pan, making sure not to overcrowd them. Cook for approximately 4-5 minutes on each side, or until they turn golden brown and crisp.
  4. Use a slotted spatula to transfer the cooked crab cakes onto a plate lined with paper towels to drain any excess oil.


Serve the succulent crab cakes hot, garnished with lemon wedges and a generous dollop of the homemade remoulade sauce on the side. Pair them with a crisp salad or some freshly baked bread for a complete meal. This recipe yields 6 to 8 crab cakes, depending on your preferred size.

Now that you have the recipe and all the details you need, enjoy crafting these succulent crab cakes with remoulade sauce, and savor a taste of the Chesapeake Bay’s culinary history in your own kitchen.

prep time
About 30 minutes.
cooking time
Approximately 10 minutes.
4 servings
total time
me: Around 30 minutes.


  • For the Crab Cakes:

  • Large mixing bowl

  • Cutting board

  • Chef's knife

  • Measuring cups and spoons

  • Mixing spoon or spatula

  • Frying pan or skillet

  • Paper towels

  • Plate for draining

  • For the Remoulade Sauce:

  • Small mixing bowl

  • Whisk

  • Grater or zester

  • Small saucepan (if you prefer to heat the sauce)


  • For the Crab Cakes:

  • 1 pound of lump crab meat

  • 1/2 cup of breadcrumbs (preferably panko)

  • 1/4 cup of mayonnaise

  • 1 large egg

  • 1 tablespoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 2 green onions, finely chopped

  • 1/4 cup red bell pepper, finely chopped

  • 1/4 cup celery, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon Old Bay seasoning

  • Salt and black pepper to taste

  • Vegetable oil for frying

  • For the Remoulade Sauce:

  • 1/2 cup of mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon capers, chopped

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon sweet pickle relish

  • 1 clove garlic, minced

  • 1 teaspoon hot sauce (adjust to taste)

  • 1/2 teaspoon paprika

  • Salt and black pepper to taste

  • Lemon wedges for garnish


Inspect and prepare crab meat.
Mix all ingredients, chill.
Shape and fry crab cakes.
Whisk together sauce ingredients.
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