Print

Summer Crab Cakes with Remoulade Sauce Seafood Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy this refreshing summer crab cakes with remoulade sauce seafood recipe—golden on the outside, tender inside, and bursting with coastal flavors. Perfect for summer gatherings, this dish pairs beautifully with a creamy, tangy remoulade sauce for the ultimate bite.

Ingredients

Scale

For the Crab Cakes:

  • 1 lb fresh lump crab meat, picked over for shells

  • 1/4 cup mayonnaise

  • 1 egg, lightly beaten

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1/2 tsp Old Bay seasoning

  • 1/4 cup finely chopped green onions

  • 1/4 cup finely chopped red bell pepper

  • 1/2 cup breadcrumbs (plus extra for coating if desired)

  • Salt and pepper to taste

  • 2 tbsp olive oil (for frying)

For the Remoulade Sauce:

  • 1/2 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 tsp hot sauce

  • 1 clove garlic, minced

  • 1 tsp paprika

  • 1 tbsp finely chopped capers

  • 1 tbsp finely chopped parsley

  • Salt and pepper to taste

Instructions

  1. In a large bowl, gently mix together crab meat, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, and breadcrumbs. Season with salt and pepper.

  2. Shape the mixture into 6–8 patties and refrigerate for at least 30 minutes to firm up.

  3. While the cakes chill, whisk together all remoulade sauce ingredients in a bowl and refrigerate until ready to use.

  4. Heat olive oil in a large skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and cooked through.

  5. Serve warm with remoulade sauce on the side or drizzled on top.

Notes

  • Refrigerating the crab cakes before frying helps them hold their shape.

  • For extra crispiness, coat cakes lightly in breadcrumbs before frying.

  • Pairs well with a light salad, coleslaw, or grilled vegetables.

Nutrition

Find it online: https://elianarecipes.com/summer-crab-cakes-with-remoulade-sauce-seafood-recipe/