Classic Crab Cake with Creole Remoulade Sauce

Crab cakes are the most popular application for our crab meat. That being said, almost everyone who makes a crab cake does it a little different and almost all swear theirs is the best. To me a good crab cake should be about the crab, all of the other ingredients are just there as a supporting cast and need to be in balance and let the crab shine through. A little bit of wet ingredients to coat the crab, this can be egg, mayonnaise, melted butter, some seasonings, like mustard, Worcestershire, lemon juice or the almost standard Old Bay seasoning and some kind of breading to hold it all together, like breadcrumbs or ground crackers. Crab cakes are an easy way to work with new ingredients or flavor profiles as the mild, sweet flavor of our crab provides a great palate for building flavors. This is a classic cake recipe and is very easy to work with and adjust to suit your taste. If you don’t like Dijon mustard for example, use yellow mustard, or none at all. If you don’t have Ritz crackers, use Panko breadcrumbs or crushed saltines. If you like a drier cake, cut back the mayonnaise, etc. Add as much breadcrumbs as you like, the key is to have a cake that can be formed and will hold together enough to be able to cook and put on your guests plates. I have also included a classic Creole Remoulade sauce recipe, as I love a great sauce with my cakes, and this is one of my favorites (it is also fantastic for a crab cocktail with our Jumbo Lump or Colossal crabmeat!).

  • Prep Time:10m
  • Cook Time:12m
  • Total Time:25m


  • For the Crab Cakes
  • 1 pound Crab Meat (I prefer Super Lump)
  • 2 teaspoons Fresh Lemon Juice
  • 2 teaspoons Worcestershire Sauce
  • 1 1/2 teaspoons Seafood Seasoning (like Old Bay brand)
  • 1 tablespoon Dijon Mustard
  • 1 egg, lightly beaten
  • 1/2 cup Mayonnaise
  • 1/2 cup Ground Ritz Crackers
  • 1 tablespoon Each Butter and Oil (for cooking)
  • For the Creole Remoulade Sauce
  • 3 cups Mayonnaise
  • 3/4 cup Creole Mustard (this is essential)
  • 1/2 cup Ketchup
  • 1 cup Green Onion/Scallion, rough chop (about two bunches)
  • 1/4 cup Parsley, rough chop
  • 1/3 cup Celery, rough chop
  • 1 tablespoon Garlic, rough chop (about two big cloves)
  • 2 teaspoons Paprika, sweet NOT hot
  • 1 tablespoon Hot Sauce (Crystal or Frank’s)
  • 2 tablespoons Lemon Juice, (1 lemon)
  • 1/2 teaspoon Teaspoon Black Pepper
  • Salt to Taste


  1. For the Crab Cakes
  2. In a mixing bowl combine the mayonnaise, egg, mustard, seafood seasoning and Worcestershire sauce. Add the crab meat and gently fold into the mayonnaise mixture using a rubber spatula. Dust the ground cracker evenly over the mixture and gently fold to combine (try not to break up the crab meat) adding just enough to bind the mixture.  Portion into cakes using either a measuring cup or scoop.
  3. Heat a nonstick pan over medium-low heat and add the butter and oil.  Allow the butter to melt and add the crab cakes.  Cook for about 6 minutes, turning once, until golden brown and are heated through
  4. Or preheat oven to 375⁰, place cakes on a baking sheet.  Cook for about 12 minutes or until golden brown and heated through.
  5. For the Creole Remoulade Sauce
  6. Add everything except the Mayonnaise to a blender and puree until smooth.  If it will not puree, you can add some of the mayonnaise to help.  Pour in a bowl and stir in the mayonnaise.

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