Classic Crab Cakes with Remoulade
The first thing I watch when crab cakes hit the skillet is the edge: it should turn golden and hold together while the center stays tender. Pack the patties too…
By Ava
•
•
Reading time: 9 min
Tip: save now, make later.
The first thing I watch when crab cakes hit the skillet is the edge: it should turn golden and hold together while the center stays tender. Pack the patties too firmly or stir the crab until it breaks into shreds, and you lose the big, sweet pieces that make these worth cooking. These classic crab cakes with remoulade keep the mixture simple and let the lump crab do the talking.
I whisk the binder ingredients together first, then fold in the crab gently, stopping as soon as it’s coated. Saltine crumbs give the mixture enough structure without making it heavy, and a short chill helps the patties keep their shape in the pan. The remoulade is just as straightforward: mayonnaise, Dijon, capers, dill pickle, hot sauce, lemon juice, and paprika make a cool, tangy sauce with a little kick. Serve the cakes warm, with the sauce alongside.
Kitchen Note
Give the remoulade at least 15 minutes in the refrigerator before serving. That little rest lets the sharp capers and pickle settle into the mayonnaise instead of tasting like separate bites.
Save these classic crab cakes with remoulade for a crisp, golden dinner built around sweet lump crab and a tangy homemade sauce.
Why Gentle Folding Makes These Crab Cakes Feel Like Crab, Not Filler
The goal isn’t a perfectly uniform mixture. The mayonnaise, egg, cracker crumbs, Worcestershire, Old Bay, and parsley make a light binder; the crab should still be easy to see in large pieces. Whisk the binder ingredients together before the crab goes in, then use a folding motion and stop as soon as everything is combined. If you keep stirring until the mixture looks smooth, the lumps break down and the finished cakes lose their distinct texture.
There’s enough binder to help the patties hold, but this isn’t a mixture to knead or compress. Shape each one to the same size so the cakes cook at a similar pace, and use a gentle hand as you form them. A little unevenness at the edges is fine. Once the exterior browns in the skillet, it gives the soft center the support it needs.
The Ingredients That Keep the Crab Front and Center
- Lump crabmeat — Large pieces give each cake its tender, unmistakable crab texture. Pick through it carefully for shell fragments; refrigerated crab from a seafood counter is a good choice when you want distinct lumps. Claw meat works as a less expensive swap, but the pieces are smaller and the cakes won’t have the same generous chunks.
- Saltine cracker crumbs — Finely crushed saltines bind the cakes while adding a mild, savory note. Crush them evenly so you don’t end up with hard bits in the patties. For a gluten-free version, use finely crushed gluten-free saltine-style crackers in the same volume.
- Mayonnaise and egg — The mayonnaise keeps the crab mixture moist, while the egg helps it hold together. Regular mayonnaise is the reliable choice here; a reduced-fat version may make the binder thinner. There isn’t a simple egg-free replacement among these ingredients, so leaving it out risks loose patties.
- Old Bay and Worcestershire — Old Bay brings the familiar savory seasoning, and Worcestershire adds depth without taking over the crab. Their specific balance is part of what makes the cakes taste classic, so I wouldn’t replace either with a different spice blend or sauce.
- Dijon, capers, and dill pickle — These give the remoulade its tang and briny bite, while the mayonnaise carries those sharper flavors. Finely chop the capers and pickle so they’re spread throughout the sauce rather than landing in a single large bite.
Build the Patties, Chill the Sauce, Then Sear in Two Batches
Whisk the Binder Before Adding the Crab
In a medium bowl, whisk the mayonnaise for the cakes with the egg, finely crushed saltine crumbs, Worcestershire sauce, Old Bay, and chopped parsley until combined. Add the picked-over crabmeat and fold gently until it’s coated. Keep the larger lumps intact rather than stirring for a perfectly even-looking mixture. Shape the mixture into eight patties about 2 1/2 inches wide and 1/2 inch thick.
Chill the Patties Until They’re Easier to Handle
Cover the shaped patties and refrigerate them for 30 minutes before cooking. This gives the crumb-and-egg binder time to settle around the crab, which makes the cakes less fragile when they go into the skillet. Keep the patties in a single layer if possible so their edges stay neat. Don’t skip the chill and then try to solve a loose mixture by pressing the cakes hard.
Stir Together the Remoulade
In a small bowl, combine the remaining mayonnaise with the Dijon mustard, finely chopped capers and dill pickle, hot sauce, lemon juice, and paprika. Stir until the paprika is evenly dispersed and you don’t see streaks of mustard. Cover the bowl and refrigerate the sauce for at least 15 minutes. It should be cool and thick enough to cling to a spoon when you serve it.
Brown Four Cakes at a Time
Heat 2 tablespoons of the neutral oil and 1 tablespoon of the butter in a 12-inch skillet over medium heat. When the butter foams, add four crab cakes and cook them for 3 to 4 minutes per side, until golden brown and 160°F in the center. Transfer them to a plate, then add the remaining oil and butter to the skillet and cook the other four cakes the same way. Let the cooked cakes rest for 2 minutes before serving them warm with the remoulade.
Three Small Changes That Work Without Losing the Crab-Cake Feel
Make Them Gluten-Free
Replace the saltine crumbs with the same volume of finely crushed gluten-free saltine-style crackers, and use gluten-free Worcestershire sauce. The cakes keep their familiar savory character, though the exact crispness depends on the cracker you choose.
Use Claw Crab for a More Budget-Friendly Batch
Swap the lump crabmeat for the same amount of claw crabmeat and pick it over just as carefully. The cakes will still hold together, but the crab pieces are smaller, so you’ll get a more even, less chunky texture.
Make the Remoulade Milder
Use 1/2 teaspoon of hot sauce instead of 1 teaspoon in the remoulade. You’ll still taste the Dijon, capers, and pickle, with less heat at the finish.
Storage and Reheating
- Refrigerator: Store crab cakes and remoulade separately in airtight containers for up to 3 days. The cakes soften in the refrigerator, while the sauce stays creamy.
- Freezer: Freeze cooked, cooled crab cakes in a single layer until firm, then transfer them to a sealed freezer container for up to 2 months. The remoulade doesn’t freeze well; mayonnaise-based sauce can separate as it thaws.
- Reheating: Thaw frozen cakes overnight in the refrigerator, then warm them in a skillet over medium heat until they reach 165°F in the center. Avoid high heat, which can brown the outside before the middle is hot.
Questions That Come Up When Making Crab Cakes
Classic Crab Cakes with Remoulade
Ingredients
Equipment
Method
- In a medium bowl, whisk 1/4 cup of the mayonnaise with the egg, cracker crumbs, Worcestershire sauce, Old Bay seasoning, and parsley until combined.
- Gently fold in the crabmeat just until combined, keeping the lumps as intact as possible.
- Form the mixture into 8 patties about 2 1/2 inches wide and 1/2 inch thick.
- Cover and refrigerate the patties for 30 minutes.
- In a small bowl, stir together the remaining 1/2 cup mayonnaise, Dijon mustard, capers, pickle, hot sauce, lemon juice, and paprika.
- Cover and refrigerate the remoulade for at least 15 minutes.
- Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a 12-inch skillet over medium heat; when the butter foams, add 4 crab cakes.
- Cook the crab cakes for 3 to 4 minutes per side, until golden brown and 160°F in the center.
- Transfer the cakes to a plate, add the remaining oil and butter to the skillet, and add the remaining cakes.
- Cook the remaining cakes for 3 to 4 minutes per side, until golden brown and 160°F in the center.
- Let the crab cakes rest for 2 minutes, then serve warm with the remoulade.