The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Remoulade Sauce:
Crab Cakes:

Directions

Instructions Checklist
  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.

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  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.

  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.

  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.

  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.

  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.

  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Tip:

To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet.

Nutrition Facts

707 calories; protein 25.1g 50% DV; carbohydrates 62.7g 20% DV; fat 41.2g 63% DV; cholesterol 99.9mg 33% DV; sodium 1440.5mg 58% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2017
These were excellent and the sauce was amazing! There are a couple of discrepancies in the recipe which I am going to point out so that hopefully it helps anyone reading this prior to making it. Four cakes is really all you are going to get so keep that in mind. As you get to step 3 and start assembling your cake mixture it calls to add mustard paprika and cayenne. The mustard actually goes in the sauce and it is the Old Bay that goes in the cake mixture. The paprika and cayenne are not on the ingredient list so I winged it and used 1 teaspoon of paprika and a dash of cayenne and that was perfect. I also only ended up needing 1 cup of breadcrumbs and the y held together great. My husband and I both loved these and this is one I will make often. The remoulade is amazing! Read More
(9)

Most helpful critical review

Rating: 3 stars
04/21/2017
We thought these were just ok. Hubby asked me not to make them again since there are so many other crab cake recipes that we do like. Maybe it was the fact that I used canned crab (as called for in the recipe) instead of fresh that made us not care for this recipe. I must admit that the remoulade sauce is delicious as are the Ball Park Buns. Read More
(3)
20 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2017
These were excellent and the sauce was amazing! There are a couple of discrepancies in the recipe which I am going to point out so that hopefully it helps anyone reading this prior to making it. Four cakes is really all you are going to get so keep that in mind. As you get to step 3 and start assembling your cake mixture it calls to add mustard paprika and cayenne. The mustard actually goes in the sauce and it is the Old Bay that goes in the cake mixture. The paprika and cayenne are not on the ingredient list so I winged it and used 1 teaspoon of paprika and a dash of cayenne and that was perfect. I also only ended up needing 1 cup of breadcrumbs and the y held together great. My husband and I both loved these and this is one I will make often. The remoulade is amazing! Read More
(9)
Rating: 3 stars
04/21/2017
We thought these were just ok. Hubby asked me not to make them again since there are so many other crab cake recipes that we do like. Maybe it was the fact that I used canned crab (as called for in the recipe) instead of fresh that made us not care for this recipe. I must admit that the remoulade sauce is delicious as are the Ball Park Buns. Read More
(3)
Rating: 4 stars
04/12/2017
I cannot give this a five star rating because I don't even know if I made the crabcakes correctly. The instructions call for ingredients which are not even listed. I was able to make 8 normal sized crab cakes and one jumbo sized crab cake. I found it easiest to dump the mixture out onto parchment paper press it down to about 1/3" thickness and then I used a biscuit cutter to form the crab cakes. I wouldn't mind trying this recipe again if the ingredients/instructions were corrected. Read More
(1)
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Rating: 4 stars
04/10/2017
I have to agree with the other reviewers that this really only makes 4 servings (I used 4 buns not the 8 the recipe calls for). While the cake mixture is the perfect balance between wet-to-dry ingredients I think these would benefit from using fresh lump crab meat as opposed to canned. Canned crab to me just doesn't have the same flavor as fresh. I really enjoyed the remoulade sauce. NOTE: Step 3 calls for paprika & cayenne but they are not listed in the ingredients. I used 1/2 tsp paprika and 1/4 tsp cayenne and it worked well. Read More
(1)
Rating: 5 stars
04/09/2017
OUTSTANDING recipe! We spent many years in Maryland indulging in Chesapeake Bay crab cakes and this recipe does not disappoint. I mixed some crushed Ritz crackers into the bread crumbs and I used panko for the bread crumbs. I added a tiny splash of Worcestershire sauce and a tiny bit of Dijon mustard as well. Loved how the panko breaded the crabcakes. Panko is made from a Japanese bread that doesn't soak up a ton of oil so the cakes themselves were not at all oily. LOVED the remoulade as well -- we consider ourselves fairly versed in Cajun/NOLA cooking and while this is a bit different from what you'd find there it is truly very delicious. I added one dill pickle spear diced. Really and truly a perfect recipe. And Ballpark buns are delicious. Thanks Ballpark!! Read More
(1)
Rating: 5 stars
07/23/2018
I loved this recipe. Being from Maryland I have a lot of access to good crab cakes and I thought these were an excellent way to bring it home. We used two different varieties of crab meat minced and sliced in order to add texture to the patty. I also added coconut flour instead of bread crumbs for a gluten free alternative and to make it lighter - after all I'm eating this on a bun! I was thrilled to find that this recipe along with the sauce was excellent and a perfect way to spend a summer night cooking. Read More
(1)
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Rating: 5 stars
10/20/2018
I made only the remoulade sauce tonight because I wanted it with my salmon patties I had made. I enjoyed this sauce although it didn't taste like what I've had at restaurants before. Good though and certainly complemented the salmon. Read More
(1)
Rating: 3 stars
05/01/2017
I think a lighter version with greek yougurt would suit us more. It was good great flavor.. but very heavy. Read More
Rating: 5 stars
06/26/2019
I was looking for a recipe for a remoulade and found this recipe so this review is only for the remoulade. I made it as is - it is excellent. The 2nd time I made a few small changes: 1) instead of mayo and horseradish I used the wasabi mayo from Trader Joes quantity same skip the horseradish. 2) I used Siracha for the hot sauce since I like mine spicy 3) I skipped the garlic granules used fresh minced garlic instead (1 clove). Again the remoulade came out wonderful we all loved it. Thanks for sharing. Read More
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