Crab Cakes With Remoulade Sauce Recipe

Name: Crab Cakes With Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 2 tablespoons mayonnaise; 2 tablespoons green onions, minced, green part only; 1 tablespoon red bell pepper, minced; 1 tablespoon green bell pepper, minced; 1/2 egg, beaten; 1 teaspoon fresh parsley, minced (dried is ok too); 1 teaspoon Old Bay Seasoning; 1/2 teaspoon mustard (dried is ok too); 1/2 lb lump crabmeat; 3 tablespoons breadcrumbs; 1/4 cup panko breadcrumbs (optional); oil, for frying; Remoulade Sauce; 1/2 cup mayonnaise; 1/2 teaspoon Dijon mustard; 1 1/2 teaspoons pickle relish; 1 teaspoon ketchup; 1 teaspoon minced fresh parsley leaves (dried is ok too); 1/2 teaspoon of finely chopped capers; 1/2 teaspoon garlic powder; 1/2 teaspoon Old Bay Seasoning; salt and pepper

Servings: persons

Crab Cakes
2 tablespoons mayonnaise
2 tablespoons green onions, minced, green part only
1 tablespoon red bell pepper, minced
1 tablespoon green bell pepper, minced
1/2 egg, beaten
1 teaspoon fresh parsley, minced (dried is ok too)
1 teaspoon Old Bay Seasoning
1/2 teaspoon mustard (dried is ok too)
1/2 lb lump crabmeat
3 tablespoons breadcrumbs
1/4 cup panko breadcrumbs (optional)
oil, for frying
Remoulade Sauce
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons pickle relish
1 teaspoon ketchup
1 teaspoon minced fresh parsley leaves (dried is ok too)
1/2 teaspoon of finely chopped capers
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
salt and pepper

1
Crab Cakes:
2
Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
3
Carefully fold in the crab. Do not over stir.
4
Place in refrigerator for about an hour.
5
Heat oil in skillet on medium high heat.
6
Roll about 2 tablespoons of crab mixture into a ball and flatten.
7
Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
8
Saute the crab cakes for about 1 1/2 - 3 minutes per side.
9
Drain crab cakes on paper towel.
10
Remoulade Sauce:
11
Mix all the ingredients, except salt and pepper.
12
Add salt and pepper later according to taste.
13
Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
14
Serve cold with crab cakes.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Crab Cakes, 2 tablespoons mayonnaise, 2 tablespoons green onions, minced, green part only, 1 tablespoon red bell pepper, minced, and more.

Yes, Crab Cakes With Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions