These crab cakes are crispy on the outside, tender and flavorful on the inside, and paired with a zesty homemade remoulade sauce that ties it all together. Growing up in the Midwest, fresh seafood wasn’t exactly plentiful — but this recipe brings the coastal flavor home. It’s easy to make, perfectly seasoned with Old Bay, and tastes like a trip to Maryland (without the airfare).
Fish Spatula– ideal for flipping without breakage.
Ingredients
For the Crab Cakes
2large eggs
2½tablespoonsmayonnaise
1½teaspoonsDijon mustard
1teaspoonWorcestershire sauce
1teaspoonOld Bay seasoning
¼teaspoonsalt
¼cupfinely diced celery
2tablespoonsfinely diced red pepper
2tablespoonsfinely chopped fresh parsley
1poundlump crab meatcheck for shell bits!
½cuppanko breadcrumbs
Vegetable or canola oilfor cooking
For the Remoulade Sauce
1cupmayonnaise
2tablespoonsgrainy or Creole mustard
1clovegarlicminced
1tablespooncreamed horseradish
1teaspoonWorcestershire sauce
1teaspoonlemon juice
½teaspoonCajun seasoning
½teaspoonsmoked paprika
⅛teaspooncayenne pepperoptional but adds a nice kick
1tablespoonchopped fresh parsley
Instructions
Make the Crab Cakes
Mix it up: In a large bowl, combine eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, red pepper, and parsley. Give it a good stir until smooth.
Add the crab: Gently fold in the crab meat and panko with a rubber spatula until just combined — you want to keep those big crab chunks intact.
Shape and chill: Form into six equal patties (about ½ cup each) and place on a foil-lined baking sheet. Cover and refrigerate for at least 1 hour so they firm up before cooking.
Pan-fry to perfection: Heat a nonstick skillet over medium heat and coat the bottom with oil. Once shimmering, carefully add the crab cakes and cook 3–5 minutes per side until golden and crisp.
Serve: Transfer to a plate and serve warm with plenty of remoulade on the side (or on top — no judgment).
Make the Remoulade Sauce
In a small bowl, whisk together the mayonnaise, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne (if using), and parsley.
Cover and refrigerate until serving — letting it sit helps the flavors really come together.
Notes
Pro Tips
Use lump crab meat for the best texture and flavor. It’s worth the splurge.
Don’t skip the chill time — it helps the crab cakes hold together when frying.
Leftovers? Reheat leftovers in an air fryer or oven to keep that crunch.
Pairing Suggestions
Corn on the cob – buttery and sweet, the perfect sidekick.
Crisp green salad – adds freshness to balance the richness.
Garlic mashed potatoes – if comfort food is the goal.