Crab Cakes with Remoulade Sauce
Why this recipe works
- Crisp outside, tender inside: Pan-frying gives the crab cakes a deep golden crust while keeping the centre soft and full of crab texture.
- Creamy sauce with lift: Dijon mustard, capers and lemon sharpen the mayonnaise-based remoulade so it balances the richness of the fried cakes.
- Gentle savoury depth: Celery, spring onion, parsley, Worcestershire sauce and cayenne season the mixture without masking the sweetness of the crab.
Get the most out of this recipe
Texture tips
- Help them hold together: If the mixture feels loose after shaping, chill the crab cakes briefly before frying so the breadcrumbs can absorb moisture and the cakes firm up.
- For a lighter crust: Panko breadcrumbs can be used instead of regular breadcrumbs for a more open, crisp finish.
- Keep the crab chunky: Fold the crab meat in gently and avoid breaking it down too much; larger pieces give the finished cakes a better texture.
Ingredient notes
- Use lump crab where possible: Lump crab meat gives the cakes their characteristic sweet flavour and visible pieces of crab, so handle it carefully when mixing.
- Check for shell: Pick through the crab meat before adding it to the bowl, as small pieces of shell can be easy to miss.
- Adjust the remoulade to taste: Add extra lemon juice gradually if you prefer a sharper sauce to cut through the richness of the crab cakes.
Make-ahead tips
- Make the sauce first: The remoulade can be prepared ahead and chilled while you shape and fry the crab cakes.
- Store sauce and cakes separately: Keep leftover crab cakes and remoulade in separate containers so the cakes do not soften in the fridge.
- Reheat for best texture: Warm leftover crab cakes in a 180°C (355°F) oven until piping hot, and serve the remoulade cold.
Serving ideas
- Serve with something crisp: A green salad, slaw or simply dressed leaves work well alongside the rich crab cakes and creamy sauce.
- Finish with lemon: A final squeeze of lemon brightens the crab and echoes the citrus in the remoulade.
- Sauce on the side or over the top: Serve the remoulade in a small bowl for dipping, or spoon it over the hot crab cakes just before serving.
Equipment you'll need
Ingredients
Crab cakes
Remoulade sauce
Instructions
- Make the remoulade: in a bowl, mix the mayonnaise and Dijon mustard. Finely chop the capers and stir them in, then add 2 tsp lemon juice and a little finely grated lemon zest to taste. Cover and chill while you make the crab cakes.
- Thinly slice the spring onions, finely dice the celery, and finely chop the parsley. In a large bowl, beat the egg with the Worcestershire sauce and cayenne pepper. Stir in the spring onion, celery and parsley.
- Add the breadcrumbs and mix until evenly moistened. Gently fold in the crab meat, keeping some larger pieces intact. Shape into 8 crab cakes and press lightly so they hold together.
- Heat the vegetable oil in a large frying pan over a medium heat. Fry the crab cakes for 3 to 4 minutes per side until crisp and deep golden, adjusting the heat so they do not burn. Transfer to a plate and rest for 2 minutes.
- Taste the remoulade and add a little more lemon juice if you want it sharper. Serve the crab cakes hot with the remoulade spooned over or on the side.
Recipe notes
Tips
- Pick through the crab meat for any bits of shell before mixing, and fold it in gently so the cakes stay chunky.
- If the mixture feels loose, chill the shaped crab cakes for 10 minutes to help them hold together in the pan.
- If serving to pregnant people, young children, or anyone vulnerable, use pasteurised egg and ensure the crab cakes are piping hot throughout.
Substitutions
- Replace the breadcrumbs with panko breadcrumbs for a lighter, crisper texture.
- Replace the Dijon mustard with whole-grain mustard for a more textured remoulade.
- Replace the vegetable oil with olive oil for a fruitier finish.
Storage
- Refrigerate up to 2 days
- Cool the crab cakes, then refrigerate in a sealed container; keep the remoulade separate. Reheat crab cakes in a 180°C (355°F) oven for 8 to 10 minutes until piping hot; the remoulade is best served cold.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (35min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Crustaceans Eggs Gluten
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