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Classic Crab Cakes with Remoulade

Classic crab cakes with remoulade are gently mixed with lump crab meat and saltine crackers, then pan-fried in a skillet until deep golden. Serve the warm, tender patties with a chilled, tangy sauce.
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Prep Time 15 minutes
Cook Time 14 minutes
chilling 50 minutes
Total Time 1 hour 19 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the remoulade
  • 0.5 cup mayonnaise from 3/4 cup, divided
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp capers drained and finely chopped
  • 1 tsp prepared horseradish
  • 0.5 tsp paprika
  • 0.125 tsp cayenne pepper
For the crab cakes
  • 1 lb lump crab meat picked over for shells
  • 1 egg large
  • 0.25 cup mayonnaise from 3/4 cup, divided
  • 0.5 cup saltine crackers finely crushed
  • 2 tbsp fresh parsley finely chopped
  • 0.5 tsp Old Bay seasoning
  • 0.25 tsp black pepper
  • 0.25 cup vegetable oil divided

Equipment

  • 1 12-inch skillet

Method
 

Make the remoulade
  1. Stir 1/2 cup of the mayonnaise with the Dijon, lemon juice, capers, horseradish, paprika, and cayenne until smooth.
  2. Cover and refrigerate the remoulade for at least 20 minutes.
Mix and chill the crab cakes
  1. In a medium bowl, whisk the egg with the remaining 1/4 cup mayonnaise.
  2. Gently fold in the crab, cracker crumbs, parsley, Old Bay, and black pepper until just combined.
  3. Cover and refrigerate the mixture for 30 minutes.
  4. Shape the mixture into 8 patties about 3 inches wide and 3/4 inch thick.
Cook and serve
  1. Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat until shimmering.
  2. Cook 4 crab cakes for 3 to 4 minutes per side until deep golden and the centers reach 160°F, then transfer them to a plate.
  3. Repeat with the remaining oil and crab cakes.
  4. Serve the crab cakes warm with the chilled remoulade.

Notes

For tender crab cakes, fold the mixture gently and stop as soon as it is combined. Refrigerate leftover crab cakes and remoulade separately for up to 3 days; cooked crab cakes can be frozen. For a gluten-free swap, use finely crushed gluten-free crackers in place of the saltine crackers.