Crab Cakes with Remoulade Sauce Recipe: 5 Easy Steps
Table of Contents
How to Make Crab Cakes with Remoulade Sauce:
Quick Overview
These Crab Cakes with Remoulade Sauce come together more easily than you might expect! The crab cakes feature jumbo lump crab meat that’s treated gently and mixed with just enough binding ingredients to hold its shape while letting the sweet flavor of the crab shine through. The Remoulade Sauce combines creamy mayonnaise with tangy, zesty ingredients that perfectly complement the delicate crab. From start to finish, you’ll need about 30-40 minutes total – 20 minutes of prep time and 15-20 minutes of cooking. Most of the ingredients are likely already in your pantry, making this an accessible yet impressive dish that’s perfect for both special occasions and elevated weeknight dinners.
The Ingredients I Use to Bring My Crab Cakes with Remoulade Sauce to Life:
For the Crab Cakes:
- 1 pound jumbo lump crab meat (picked over for shells and cartilage)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup red bell pepper, finely diced
- 2 green onions, thinly sliced (white and light green parts only)
- 3/4 cup panko breadcrumbs, divided (1/2 cup for mixture, 1/4 cup for coating)
- 2-3 tablespoons butter for frying
- 2 tablespoons olive oil for frying
- Salt and freshly ground black pepper to taste
For the Remoulade Sauce:
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons capers, drained and chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh parsley, finely chopped
- 1 green onion, finely minced
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions:
Step 1: Make the Remoulade Sauce (can be done ahead of time)
- In a medium bowl, combine all remoulade ingredients: mayonnaise, Dijon mustard, whole grain mustard, lemon juice, Worcestershire sauce, capers, pickle relish, parsley, green onion, garlic, cayenne pepper, paprika, salt, and black pepper.
- Stir well until thoroughly combined.
- Cover and refrigerate for at least 30 minutes (or up to 2 days) to allow flavors to meld.
Step 2: Prepare the Crab Mixture
- In a large mixing bowl, carefully stir together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, salt, and pepper.
- Add the diced red bell pepper and sliced green onions, stirring to combine.
- Gently fold in 1/2 cup of the panko breadcrumbs, mixing just until incorporated.
- Very carefully fold in the crab meat, being extremely gentle to keep the lumps intact. Use a folding motion rather than stirring to maintain the crab’s texture.
Step 3: Form the Crab Cakes
- Place the remaining 1/4 cup panko in a shallow dish.
- Using a 1/3 cup measure or an ice cream scoop, portion the crab mixture.
- Very gently shape each portion into a patty about 3/4-inch thick.
- Lightly coat each crab cake with the remaining panko breadcrumbs.
- Place the formed cakes on a parchment-lined baking sheet and refrigerate for 20-30 minutes to firm up. (This step is crucial for helping them hold together during cooking.)
Step 4: Cook the Crab Cakes
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering.
- Carefully place half of the crab cakes in the pan, leaving space between them.
- Cook each side for 3 to 4 minutes, or until golden and hot throughout.
- Transfer to a paper towel-lined plate and keep warm.
- Add the remaining butter and oil to the skillet and cook the second batch of crab cakes.
Step 5: Serve
- Place the crab cakes on serving plates, allowing 2-3 per person for a main course or 1 for an appetizer.
- Spoon a generous dollop of remoulade sauce alongside each crab cake or drizzle over the top.
- Garnish with lemon wedges and additional chopped parsley if desired.
- Serve immediately while hot.
What to Serve Crab Cakes with Remoulade Sauce With:
These delectable Crab Cakes with Remoulade Sauce pair beautifully with several complementary sides:
- Simple green salad: A light arugula or mixed green salad with a lemon vinaigrette balances the richness of the crab cakes.
- Roasted asparagus: The slight bitterness of asparagus works wonderfully with the sweet crab meat.
- Corn on the cob: A summer classic that complements the coastal flavors of the dish.
- Coleslaw: The crispness and tanginess make it a natural pairing, especially for a casual meal.
- Garlic mashed potatoes: For a more substantial dinner, creamy mashed potatoes make an excellent base.
- Baked sweet potato fries: The sweetness pairs nicely with the savory crab cakes.
- Beverage pairings: A crisp Sauvignon Blanc, unoaked Chardonnay, or even a light Pinot Noir works well. For non-alcoholic options, sparkling water with lemon or an Arnold Palmer (half iced tea, half lemonade) provides refreshing contrast.
Top Tips for Perfecting Crab Cakes with Remoulade Sauce:
For the Crab Cakes:
- Quality matters: Always use the best crab meat you can afford. Jumbo lump gives the most impressive texture and presentation, but a combination of lump and backfin can work well too.
- Gentle handling: Treat the crab mixture with a light touch throughout the entire process to maintain those beautiful lumps of crab meat.
- Cold ingredients: Keep the crab refrigerated until just before mixing, and chill the formed cakes before cooking – this helps them hold together.
- Proper pan temperature: Make sure your pan is properly heated before adding the crab cakes. Too much heat leads to burning before they’re done; too little, and they’ll absorb oil and end up greasy.
- Don’t crowd the pan: Cook in batches if needed to ensure proper browning and even cooking.
For the Remoulade Sauce:
- Make ahead: The sauce actually improves after 24 hours in the refrigerator as the flavors meld together.
- Texture adjustments: For a smoother sauce, pulse in a food processor. For more texture, hand chop the capers and relish more coarsely.
- Heat level: The cayenne pepper can be adjusted up or down depending on your preference for spice.
- Substitutions: If you don’t have whole grain mustard, use all Dijon. No pickle relish? Finely chop a sweet pickle instead.
Common Mistakes to Avoid:
- Too much filler: The breadcrumbs should just help bind the cakes, not dominate the mixture.
- Overworking the mixture: This breaks down the crab meat and creates a mushy texture.
- Skipping the chilling step: This crucial step helps the cakes hold together during cooking.
- Flipping too early: Let the first side develop a proper golden crust before attempting to turn the cakes.
Storing and Reheating Tips:
Storing Leftovers:
- Cooked crab cakes: Store in an airtight container in the refrigerator for up to 2 days.
- Uncooked crab cakes: If you’ve shaped them but not cooked them, they can be refrigerated for up to 1 day.
- Remoulade sauce: Keeps well in an airtight container in the refrigerator for up to 1 week.
Freezing Options:
- Uncooked crab cakes: Place shaped, uncooked crab cakes on a parchment-lined baking sheet and freeze until solid. Then Transfer to a freezer-safe container, using parchment paper between each layer. Freeze for up to 1 month.
- Cooked crab cakes: While not ideal, they can be frozen in an airtight container for up to 3 weeks.
- Do not freeze remoulade sauce: The mayonnaise base will separate upon thawing.
Reheating Methods:
- Oven method (best option): Preheat oven to 325°F. Place crab cakes on a lightly greased baking sheet and heat for 10-15 minutes until warmed through.
- Skillet method: Warm 1 tablespoon of oil in a nonstick skillet over medium-low heat. Heat crab cakes for 2-3 minutes per side.
- From frozen (uncooked): Do not thaw. Add an extra minute or two per side when pan-frying.
- From frozen (cooked): Thaw overnight in the refrigerator before reheating using the oven method.
These Crab Cakes with Remoulade Sauce bring restaurant-quality seafood right to your dining table with surprisingly little effort. The combination of sweet, tender crab meat and the zesty, creamy sauce creates a memorable meal that’s perfect for both special occasions and weeknight indulgences. Follow these five simple steps, and you’ll have a dish that will impress even the most discerning seafood lovers!
