Crab Cakes with Remoulade
Crab Cakes with Remoulade
Golden lump crab cakes with big sweet chunks, seared crisp and finished with a tangy remoulade — 24g of protein per serving, ready in 35 minutes
These crab cakes are all about the crab — sweet lump meat barely held together, seared golden and crisp, with a tangy remoulade for drizzling. Minimal binder, maximum lumps, restaurant results at home.
Ready in 35 minutes with 24 g of protein per serving. The one rule: chill them before searing, and they will hold together perfectly.
Why you'll love these crab cakes
- All crab, barely any filler — big sweet lumps in every bite
- 24g protein per serving, only 10g net carbs
- Golden crisp crust from a hot sear
- Tangy homemade remoulade in 5 minutes
- Ready in 35 minutes — date-night worthy
- Foolproof method — the chill step does the work
Health notes
- Crab: Sweet lean protein with selenium, zinc and vitamin B12.
- Olive oil: Searing in olive oil keeps it Mediterranean.
- Lemon: Fresh juice and zest brighten the rich cakes.
- Capers: The remoulade's briny punch with almost no calories.
- Low carb: Just 10g net carbs per serving as written.
Key element — chill the formed cakes
Refrigerate the formed cakes at least 20 minutes before searing. Cold cakes hold together in the hot pan; warm ones fall apart. This single step is the difference between restaurant crab cakes and crab hash.
Ingredients
Crab cakes
- 1 lb lump crabmeat, picked over for shells
- ⅓ cup mayonnaise
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 Tbsp chopped fresh parsley
- 2 green onions, thinly sliced
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil, for searing
Remoulade
- ½ cup mayonnaise
- 1 Tbsp capers, chopped
- 1 Tbsp cornichons (or dill pickle), finely chopped
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 Tbsp chopped fresh parsley
- ¼ tsp smoked paprika
- Dash of hot sauce (optional)
Swaps
- Baked: Bake at 425°F for 12–14 minutes on an oiled sheet instead of searing.
- Air fryer: Air fry at 380°F for 10–12 minutes, flipping halfway.
- Gluten-free: Use gluten-free panko — the cakes hold just as well.
- Spicy: Add 1 finely diced jalapeño to the mix and cayenne to the remoulade.
Instructions
| 1 | Make the remoulade. Stir together the mayonnaise, capers, cornichons, Dijon, lemon juice, parsley, paprika and hot sauce. Refrigerate until serving — the flavors meld as it sits. |
| 2 | Mix the binder. In a large bowl, whisk the mayonnaise, egg, Dijon, lemon juice, lemon zest, parsley, green onions, Old Bay, salt and pepper. Fold in the panko. |
| 3 | Fold in the crab gently. Add the picked crabmeat and fold with a spatula — do not stir or mash. You want the lumps intact; the binder is just enough to hold them. |
| 4 | Form and chill. Form 8 equal cakes, about ½ cup each, and set on a lined tray. Refrigerate at least 20 minutes (up to 4 hours) — cold cakes hold together in the pan. |
| 5 | Sear. Heat the olive oil in a large skillet over medium-high. Sear the chilled cakes 4–5 minutes per side until deeply golden and heated through. Do not press or move them while searing. |
| 6 | Serve. Plate the hot cakes, drizzle generously with remoulade, and serve with lemon wedges and extra parsley. |
Pro tips
- Pick through the crabmeat for shell fragments — even "picked" crab hides a few.
- Less binder is more; the mixture should look barely held together before chilling.
- Do not skip the chill — it is the entire secret to cakes that survive the pan.
- Leave them alone in the skillet; moving them breaks the crust before it sets.
- Make the remoulade first so it has time to meld while the cakes chill.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 430 |
| Protein | 24g |
| Net carbohydrates | 10g |
| Total carbohydrates | 11g |
| Fiber | 1g |
| Total fat | 28g |
| Sodium | 780mg |
Estimates based on 1 lb lump crabmeat, mayonnaise, panko and olive oil, 2 cakes per serving. Exact macros vary with brands.
Variations
Baked
Bake at 425°F for 12–14 minutes on an oiled sheet — less crust, easier cleanup.
Air fryer
Air fry at 380°F for 10–12 minutes, flipping halfway, for a crisp finish with less oil.
Mini appetizers
Form 16 small cakes and sear 3 minutes per side — perfect party bites with remoulade for dipping.
Spicy
Add a finely diced jalapeño to the mix and a pinch of cayenne to the remoulade.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Store cooked cakes airtight; remoulade keeps 5 days separately |
| Freezer | Up to 1 month | Freeze uncooked formed cakes; thaw in the fridge before searing |
| Reheating | — | Warm in a 375°F oven 8–10 minutes; the skillet re-crisps best |
FAQ
Test your knowledge
5 quick questions about these crab cakes
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. What is the secret to cakes that hold together?
5. How should you mix the crab into the binder?
Frequently asked questions
How long does it take to make Crab Cakes with Remoulade?
About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
How should I store leftovers?
Refrigerate at least 20 minutes (up to 4 hours) — cold cakes hold together in the pan. Store cooked cakes airtight; remoulade keeps 5 days separately.
Can I freeze Crab Cakes with Remoulade?
Freeze uncooked formed cakes; thaw in the fridge before searing. Yes — form the cakes and refrigerate up to 4 hours, or freeze uncooked up to 1 month.
What oven temperature does this recipe use?
Baked: Bake at 425°F for 12–14 minutes on an oiled sheet instead of searing.
Test your knowledge5 quick questions about this recipe
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