Classic Fried Crab Cakes with Remoulade Sauce
This recipe for classic American fried crab cakes features fresh lump crab meat seasoned with herbs and spices, pan-fried to golden perfection. Served with a tangy and slightly spicy remoulade sauce, it makes a delicious seafood meal perfect for lunch or dinner.
Ingredients
Check ingredients as you go.
- Crab Cakes
- Remoulade Sauce
Let’s make it
Crab Cakes
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, and breadcrumbs. Season with salt and black pepper to taste. Mix carefully to avoid breaking up the crab meat too much.
Crab Cakes
Form the crab mixture into twelve equal-sized patties, about 3 inches in diameter and 3/4 inch thick. Place the formed crab cakes on a tray and refrigerate for at least 15 minutes to help them set.
Remoulade Sauce
While the crab cakes chill, prepare the remoulade sauce by mixing together mayonnaise, Dijon mustard, chopped capers, fresh lemon juice, and hot sauce (if using) in a small bowl. Add garlic powder if desired, and stir until smooth. Refrigerate until serving.
Cooking
Heat canola oil in a large skillet over medium heat until shimmering but not smoking, about 180°C (350°F). Carefully add crab cakes in batches without crowding the pan. Fry for about 3-4 minutes per side until golden brown and crispy. Use a slotted spatula to turn the cakes gently.
Serving
Transfer fried crab cakes to a paper towel-lined plate to drain excess oil. Repeat with remaining crab cakes. Serve warm, accompanied by the prepared remoulade sauce for dipping or spreading.
Tips & notes
Use fresh lump crab meat for the best texture and flavor. Avoid overmixing the crab mixture to keep chunks intact. Chill the formed crab cakes before frying to help them hold shape. Fry in batches to avoid overcrowding and soggy texture. Adjust spice levels in the remoulade to your preference.
Saving it for later
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Keep remoulade sauce refrigerated in a sealed jar for up to 4 days.
Reheating
Reheat crab cakes in a preheated oven at 175°C (350°F) for about 8-10 minutes until heated through and crispy again. Avoid microwaving to prevent sogginess. Remoulade sauce is best served cold or at room temperature.
