Crab Cakes with Remoulade Sauce
Crab Cakes with Remoulade Sauce are a Louisiana classic made with lump crab meat and a touch of Cajun seasoning. They’re pan seared until golden brown, and served with a zesty Creole Remoulade sauce. This appetizer is right at home in a New Orleans restaurant, but easy enough for your kitchen table.
Crab cakes with remoulade sauce are one of my favorite ways to enjoy Louisiana seafood. For more crab favorites, try my Cajun Crab Dip or Crab Stuffed Shrimp. If you can’t get enough of zesty Remoulade Sauce, try the classic Louisiana appetizer, Shrimp Remoulade. And if you’re planning a full seafood spread, my Crab and Corn Bisque would make a great main course!
Why Do I Love this Recipe So Much?
Crab cakes feel like a special occasion treat, something you might order at a nice restaurant, but they are surprisingly easy to make at home. These are Louisiana style lump crab cakes, with the flavors I love: Creole mustard, horseradish, and a hint of spice in both the crab cakes and the remoulade sauce. I love making these crab cakes for a dinner party, served with a light salad and a creamy bisque. I’ve also served them for brunch and made crab cakes eggs Benedict. They’re always a hit.
Ingredients & Substitutions
- Lump crab meat – Use lump crab for the best texture and flavor. Canned or pasteurized crab is just fine. Jumbo lump is even more luxurious if it fits your budget. Backfin or claw meat will work for a more economical option. Claw meat will have a stronger flavor. Be sure to pick through for shells. I don’t recommend imitation crab.
- Panko breadcrumbs – Gives these cakes a light, crisp bite without weighing down the crab. Substitute for crushed saltines if needed.
- Mayonnaise – Adds moisture and helps bind the cakes, and is also the base for the remoulade sauce.
- Creole mustard – A must for authentic Louisiana flavor. Substitute for a grainy Dijon and add a touch more hot sauce or horseradish for depth.
- Vegetables – For the crab cakes, red bell pepper and green onion add sweetness and freshness, while garlic brings depth. Substitute for any color bell pepper. For the remoulade sauce, celery and green onion will be blended down, so you won’t really notice the crunch.
- Seasonings – Cajun seasoning, horseradish, hot sauce, lemon zest, and Worcestershire sauce layer in heat, tang, and zest. Make your own Cajun Seasoning, or use my Homemade Creole Seasoning for a more herbaceous blend.
- Butter and oil – Pan frying the crab cakes in a mix of unsalted butter and a neutral oil like avocado or vegetable oil gives the cakes a crisp golden buttery crust without burning.
See the recipe card below for the complete list of ingredients and measurements.
Choosing the Best Crab Meat
Not all crab meat is the same, and the type you choose will change the texture and taste of your crab cakes.
- Jumbo lump – Large chunks of crab. Gives you the best presentation for crab cakes, but also the most expensive.
- Lump – A mix of smaller body meat and broken pieces of jumbo lump. The best mix of affordability and quality for presentation.
- Backfin – Smaller flakes of crab meat. Can sometimes be mixed with smaller lump meat.
- Claw meat – Will be darker meat from the claws. Has a stronger flavor with smaller pieces. Will work in a pinch, but the other options are better for crab meat. I save the claw meat for Crab Stuffed Mushrooms.
*Fresh vs Pasteurized – Fresh crabmeat is always best, but pasteurized crab is more easily available for most people. Both work fine for crab cakes.
How to Make Crab Cakes and Remoulade Sauce
- BLEND: Combine all remoulade ingredients in a food processor or with an immersion blender until mostly smooth. Chill until ready to serve.
- MIX & FOLD: In a bowl, mix the eggs, vegetables, and seasonings. Gently fold in the panko and crab meat until just combined. Be careful not to break apart the crab too much.
- FORM & CHILL: Scoop ⅓ cup portions and shape into patties. Place on parchment squares and refrigerate for at least 1 hour. Use a ring mold to help shape if needed.
- SEAR: Heat butter and oil in a cast iron skillet. Cook crab cakes in batches until golden brown and cooked through, about 4–5 minutes per side (internal temp 160°F). Serve with remoulade, a sprinkle of parsley, and lemon wedges.
Lauren’s Tips
- Chill for structure. Don’t skip the chill step! A 1 hour chill in the refrigerator helps the eggs and breadcrumbs to bind so they don’t fall apart during cooking.
- Handle gently. Lump crab is delicate. Fold it in with a spatula and resist the urge to stir too much, or you’ll end up with shredded crab instead of big juicy chunks. Use a fish spatula to flip the cakes more easily.
- Use parchment squares. Form the patties on parchment squares and flip them straight into the skillet. It makes transferring them easier and keeps the cakes intact.
- Make remoulade ahead of time. The sauce tastes even better if it has a few hours to sit in the fridge. I usually make it the day before and let the flavors meld.
- Handy tools. I like using food safe gloves and ring molds to help shape the crab cakes. A cast iron skillet gives the best crispy sear.
Equipment Needed
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Buy Now → Storage & Make Ahead
- Storage: Store leftover crab cakes in the refrigerator for up to 2-3 days. Store sauce separately in the refrigerator.
- Freeze: Freeze cooked crab cakes in an airtight freezer container for up to 1 month. Reheat directly from frozen in a 375°F oven until warmed throughout, about 15–18 minutes.
- Reheat: Reheat crab cakes in a 375°F oven on a parchment lined baking sheet for 8–10 minutes until hot and crisp. You can also heat them in a skillet over medium heat with a splash of oil or butter, a few minutes each side until hot throughout. Avoid microwaving.
- Make Ahead: Form the patties up to 24 hours in advance and keep them loosely covered in the refrigerator. Freeze uncooked patties on a parchment lined baking sheet until frozen solid, then transfer to a zip top freezer bag for up to 1 month. Defrost overnight before searing.
What to Serve With Crab Cakes
Pan seared crab cakes with remoulade are rich and full of flavor, so pair them with sides that are fresh and bright. Or double down on the creamy richness and make a seafood spread.
- Shrimp Remoulade is a classic New Orleans dish that uses the same remoulade sauce with poached shrimp. Served cold over a bed of crisp lettuce. It’s beautiful on a seafood platter.
- A light salad with Creole mustard vinaigrette is a nice side dish option.
- For me, remoulade sauce is the best sauce for crab cakes, but you can also serve it with Cajun Tartar Sauce.
- Doing brunch? Crab cakes go well with New Orleans Shrimp and Grits. You can also make crab cakes eggs Benedict!
- Simple roasted veggies like asparagus, green beans, or broccoli also pair well as a side.
- Shrimp and Corn Bisque or Crab and Corn Bisque make an impressive main dish to pair with crab cakes.
Lagniappe
Lagniappe: LAN-yap – a little something extra
When you think of crab in Louisiana, you’re usually talking about blue crab. They’re abundant in the Gulf, and a staple in South Louisiana seafood dishes. We boil them at backyard parties, simmer them in seafood gumbo, and pick them for dishes like crab cakes. Blue crabs have a naturally sweet flavor that needs little seasoning. If you can get fresh Louisiana blue crab, use it for these crab cakes. If not, choose a quality lump crab meat.
Did you love this recipe? Please leave a comment and let me know!
Crab Cakes with Creole Remoulade (Louisiana-Style)
Ingredients
Remoulade Sauce
- ½ stalk celery
- 1 green onion
- ¼ cup fresh parsley leaves (loosely packed)
- 2 cloves garlic
- ⅓ cup mayonnaise
- 2 tablespoons Creole mustard (or grainy dijon mustard)
- 1 tablespoon ketchup
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon prepared horseradish
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- pinch cayenne pepper
Crab Cakes
- ½ red pepper
- 2 green onions
- 2 cloves garlic
- ½ teaspoon lemon zest
- 2 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Creole mustard (or grainy dijon mustard)
- 1 teaspoon hot sauce
- 1 teaspoon Cajun seasoning
- ½ teaspoon prepared horseradish
- ¾ cup plain panko breadcrumbs
- 1 pound lump crab meat
- 2 tablespoons avocado oil (or vegetable oil)
- 2 tablespoons unsalted butter
- Fresh parsley and lemon wedges (optional garnishes)
Instructions
- BLEND: For the remoulade, roughly chop celery, 1 green onion, and parsley. Smash and peel 2 cloves garlic. Blend all ingredients for remoulade sauce in a food processor or with an immersion blender until mixed and mostly smooth. Add salt, pepper, or more Cajun seasoning to taste if needed. Store in the refrigerator until ready to use.½ stalk celery, 1 green onion, ¼ cup fresh parsley leaves, 2 cloves garlic, ⅓ cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon ketchup, 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon prepared horseradish, ½ teaspoon Cajun seasoning, ¼ teaspoon black pepper, ¼ teaspoon paprika, pinch cayenne pepper
- PREP: For the crab cakes, finely chop red pepper and 2 green onions. Mince garlic. Zest lemon. Cut 8 squares of parchment paper and place on a baking sheet.½ red pepper, 2 green onions, 2 cloves garlic, ½ teaspoon lemon zest
- MIX: Add eggs to a medium mixing bowl and lightly beat. Add in red pepper, green onions, garlic, mayonnaise, Creole mustard, hot sauce, Cajun seasoning, and horseradish and mix well.2 large eggs, ¼ cup mayonnaise, 1 tablespoon Creole mustard, 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning, ½ teaspoon prepared horseradish
- FOLD: Gently squeeze the crab before adding to the mix to discard extra liquid. Fold in panko bread crumbs and lump crab meat until just mixed. Be careful not to break apart the crab meat too much. Mixture will be loose.¾ cup plain panko breadcrumbs, 1 pound lump crab meat
- FORM: Scoop about ⅓ cup crab mixture and gently press together to form a patty. Use your hands or a ring mold. Make 8 crab cakes and place them on parchment squares.
- CHILL: Loosely cover with foil or parchment paper and store in the refrigerator for at least an hour, but up to 24 hours.
- SEAR: Heat a cast iron skillet over medium heat. Add half the butter and oil and swirl to coat. Gently add half the crab cakes to the skillet. Cook for about 5 minutes until the bottom is golden brown, then flip. Cook another 3–5 until both sides are golden brown and the internal temperature is 160°F. Add the remaining butter and oil to cook the second batch.2 tablespoons avocado oil, 2 tablespoons unsalted butter
- SERVE: Serve crab cakes hot with a side of remoulade sauce. Optional, garnish with fresh parsley or lemon wedges.
Notes
- Crab meat – Since crab is the star of the dish, go for lump crab meat. I don’t recommend imitation crab.
- Substitute Creole mustard for a grainy Dijon and add a touch more hot sauce or horseradish.
- Substitute for any color bell pepper.
- Make your own Cajun Seasoning, or substitute for my Homemade Creole Seasoning.
- Baking directions: Instead of pan frying, you can bake the crab cakes. Brush lightly with oil or butter. Bake at 425°F for 12–15 minutes, flipping halfway through. Cook until golden brown and firm, until the center reaches 160°F.
- To keep them warm while preparing other dishes, place cooked crab cakes in a 200°F oven for up to 20 minutes. Don’t cover tightly if left sitting out, or they will get soggy.
- Store leftover crab cakes in the refrigerator for up to 2-3 days. Store sauce separately. Freeze cooked crab cakes in an airtight freezer container for up to 1 month. Reheat directly from frozen in a 375°F oven until warmed throughout, about 15–18 minutes.
- Reheat crab cakes in a 375°F oven on a parchment lined baking sheet for 8–10 minutes until hot and crisp, or heat them in a skillet over medium heat with a splash of oil or butter, a few minutes each side until hot throughout. Avoid microwaving.
- Make Ahead: Form the patties up to 24 hours in advance and keep them loosely covered in the refrigerator. Freeze uncooked patties on a parchment lined baking sheet until frozen solid, then transfer to a zip top freezer bag for up to 1 month. Defrost overnight before searing.
Equipment
- Ring mold
Nutrition
Frequently Asked Questions
In Louisiana, crab cakes are almost always served with a zesty Remoulade Sauce. You could also pair them with my Cajun Tartar Sauce or a lemon aioli.
Lump crab meat is the standard. Jumbo lump gives big, luxurious pieces, while backfin or claw meat is more affordable and adds stronger flavor. Always pick through for shells before mixing.
Chilling the crab cakes once formed for about 1 hour helps the egg and breadcrumbs stick together so they hold up better during searing. Use enough oil and butter to coat the pan. Cook for at least 5 minutes on the first side before flipping to help them stick together better, and use a fish spatula for flipping.
Fresh lump crab meat gives the best flavor and texture, but canned crab works well and is more easily accessible. Look for high-quality pasteurized crab in the refrigerated seafood section, not the shelf-stable cans.
Pan-searing in a cast iron skillet gives the crispiest crust and best flavor. Baking is hands-off and lighter, while the air fryer is fast and makes a nice golden crust without much oil. All three methods work, it depends on your preference.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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