For an extra crispy crust, chill the crab cakes for 30 minutes before cooking. Adjust the amount of horseradish and hot sauce in the remoulade to suit your spice preference. Serve with a side of crisp French fries or a refreshing marinated green bean salad.
Crab Cakes with Remoulade Sauce
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS85
Indulge in the exquisite taste of freshly made crab cakes, pan-seared to golden perfection. Enhanced with a zesty, New Orleans-inspired remoulade sauce, these crab cakes offer a delightful balance of flavors and textures. Serve with your favorite sides for a complete culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol100 mg
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Fiber4 g
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Protein25 g
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Saturated Fat7 g
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Sodium1441 mg
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Sugar4 g
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Fat41 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce; season with salt and black pepper. Cover and refrigerate until ready to serve. (5 minutes)
02
StepIn a large bowl, combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley, stirring well with a fork. (3 minutes)
03
StepAdd 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until just combined. The mixture will be fairly loose and wet. (5 minutes)
04
StepShape the crabmeat mixture into 8 equal-sized patties. Coat patties in the remaining 1 cup bread crumbs to create a crust. (10 minutes)
05
StepHeat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking. (8 minutes)
06
StepMeanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet. (2 minutes)
07
StepBrush buns with melted butter. Toast in the preheated oven until edges begin to brown. (5 minutes)
08
StepPlace 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges. (3 minutes)
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Mertie Yundt
Jun 27, 2025I added a little bit of Dijon mustard to the remoulade and it was even better!
Loyce Huel
May 12, 2025The remoulade sauce is what makes this recipe special. I will definitely be making this again.
Jalen Deckow
Feb 16, 2025Great base recipe! I used a mix of claw meat and jumbo lump and they were amazing!
Kirsten Heidenreich
Feb 2, 2025Easy to follow and the crab cakes were delicious. My family loved them!
Granville Graham
Jan 14, 2025These were so much better than any crab cakes I've had at a restaurant!
Shemar West
Jan 9, 2025I followed the recipe exactly and they turned out perfectly. So delicious!
Bo Welch
Dec 2, 2024I've made these several times now and they are always a crowd-pleaser.
Carey Boyerjacobs
Nov 8, 2024These crab cakes were a huge hit at my dinner party! The remoulade sauce is amazing.