Crispy Crab Cake Recipe with Creamy & Tangy Remoulade

About This Crab Cake Recipe

These crab cakes are everything I love in a seafood dish — golden, crispy edges with a soft, crab-forward center that isn’t weighed down with filler. They come together quickly, pan-fry beautifully, and are paired with an amazing homemade remoulade. You can serve them as an appetizer, on a bun, over a salad, or even on Eggs Benedict. They’re simple, versatile, and insanely delicious.

Why You’ll Love It

Lump crab is the star — minimal filler so you taste pure crab.
Pan-fried for maximum crispiness without deep-frying.
Easy, approachable ingredients you probably already have.
Customizable — add peppers, extra panko coating, or adjust heat.
Crowd-pleasing appetizer or entrée that feels fancy but isn’t hard.

Ingredients You’ll Need

Lump crab meat
Mayo + egg
Dijon mustard
Worcestershire
Lemon juice + lemon zest
Old Bay seasoning
Panko breadcrumbs
Salt, pepper, parsley
Butter + neutral oil for frying
Ingredients for homemade remoulade (mayo, Dijon, lemon, capers, Old Bay, Worcestershire, garlic, hot sauce)

How to Make It

Mix together the mayo, Dijon, Worcestershire, lemon juice, Old Bay, salt, pepper, and egg until smooth. Gently fold in the crab, panko, lemon zest, and parsley, being careful not to break up the crab too much. Form into patties, coat lightly in extra panko, and freeze for 30–60 minutes so they hold together. Pan-fry in butter and oil over medium heat until golden and crispy on both sides. Whisk together the remoulade ingredients and chill while the cakes cook. Serve warm with fresh lemon and plenty of remoulade.

Tips for Success

Freezing is key — it helps the patties stay intact while frying.
Use lump crab, not claw, for the best texture.
Don’t overmix or the cakes will lose their chunky crab feel.
Press lightly when shaping so they stay tender.
Pan-fry on medium heat to prevent burning before the inside heats through.
Chill the remoulade for deeper flavor.

Frequently Asked Questions

Can I bake the crab cakes instead of frying?
Yes — bake at 425°F for 15–18 minutes, flipping once for even browning.

Can I use canned crab?
Fresh refrigerated lump crab is best, but canned will work in a pinch — just drain it very well.

Can I make them ahead?
Form the patties and freeze; fry straight from frozen (add 2–3 minutes per side).

How do I keep them from falling apart?
Don’t skip the freeze step, and avoid overmixing.

Can I add veggies?
Yes — sautéed peppers, green onions, or celery are great additions.

What to Serve With Crab Cakes

Crispy fries or roasted potatoes
Caesar salad
Coleslaw
Corn salad
Lemon-garlic green beans
Eggs Benedict (use a crab cake instead of Canadian bacon!)

More Recipes You’ll Love

Crab Cakes

Yield: 6

Author: Amelia is NOT a Chef

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Ingredients

1 lb lump crab meat (picked over for shells)
1/3 cup mayo
1 large egg
2 teaspoons Dijon
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon old bay
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup panko crumbs plus more for coating
2 tablespoons parsley
Lemon zest
2 tablespoons parsley, finely chopped
2 tablespoons butter
2 tablespoons neutral oil

Remoulade Sauce

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon finely chopped capers
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon hot sauce (like Tabasco, optional)
1 small garlic clove, finely minced or grated
Salt and black pepper, to taste

Instructions

In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and black pepper.
Whisk in the egg until fully incorporated.
Gently fold in the lump crab meat, making sure not to break up the chunks too much.
Sprinkle in the panko breadcrumbs, lemon zest and parsley, then fold gently until just combined. The mixture should be slightly wet but hold together.
Shape the mixture into 6 patties, about ¾-inch thick. Lightly coat each cake with a bit more panko for a crispy exterior. Place on a pan with parchment paper and stick them in the freezer for 30-60 minutes.
Heat butter and oil in a skillet over medium heat. Cook the crab cakes for 5-8 minutes per side, or until golden brown and crispy.
Let rest for a minute before serving.

Remoulade Sauce

In a small bowl, whisk together the mayonnaise, mustard, and lemon juice.
Stir in the capers,parsley, Worcestershire sauce, Old Bay, and hot sauce (if using).
Mix in the garlic and season with salt and black pepper to taste.
Let the remoulade sit for at least 15-20 minutes in the fridge to allow the flavors to develop.