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Crispy Crab Cakes Recipe with Zesty Remoulade Sauce

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These crispy crab cakes with zesty remoulade sauce are quick, easy, and perfect for entertaining. They feature a tender crab filling with a crunchy exterior and a bright, flavorful remoulade sauce.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells (fresh or canned)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped green onions
  • 1 large egg, room temperature
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying
  • For the Zesty Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper, to taste

Instructions

  1. Prepare the Crab Mixture (10 minutes): In a medium bowl, gently combine the lump crab meat, panko breadcrumbs, chopped celery, and green onions. Be careful not to break up the crab too much.
  2. Mix Wet Ingredients (5 minutes): In a small bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, salt, and pepper until smooth.
  3. Combine & Chill (5 minutes + 30 minutes chilling): Pour the wet mixture over the crab mixture. Gently fold together until just combined. Shape into 8 equal-sized patties (about 3 inches in diameter). Place on a parchment-lined tray and refrigerate for at least 30 minutes.
  4. Make the Remoulade Sauce (5 minutes): Mix all remoulade sauce ingredients in a bowl. Adjust seasoning and hot sauce to taste. Cover and refrigerate until ready to serve.
  5. Heat the Oil (5 minutes): Pour about 1/4 inch of vegetable oil into a heavy skillet. Heat over medium heat until oil reaches 350°F or a drop of batter sizzles immediately.
  6. Fry the Crab Cakes (8-10 minutes): Carefully place crab cakes in hot oil without overcrowding. Fry for 4-5 minutes per side or until golden brown and crispy. Flip gently with a thin spatula. Reduce heat if crust browns too quickly.
  7. Drain & Serve (2 minutes): Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with a generous dollop of zesty remoulade sauce.

Notes

Use lump crab meat for best texture. Gently fold ingredients to avoid breaking crab chunks. Chill patties before frying to hold shape. Maintain oil temperature at 350°F for crispy crust. Use a flexible spatula to flip gently. Work in batches to avoid overcrowding pan. For gluten-free, substitute panko with almond flour and add extra egg if needed. Baking option: bake at 400°F for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: crab cakes, seafood, remoulade sauce, crispy crab cakes, easy crab cakes, appetizer, dinner, quick recipe

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