Crab Cakes with Remoulade Sauce

These crispy pan-fried lump meat crab cakes are loaded with crab flavor and little filler. Then, they're topped with a bright and tangy Louisiana-style remoulade sauce.

Crab Cake Ingredients

Remoulade Sauce Ingredients

Start by whisking together the remoulade ingredients.

Cover and chill until ready to serve with the crab cakes.

For the crab cakes, start by whisking together mayo, egg, mustard, old bay, dill, celery, green onion, salt, and pepper.

Add the crab meat and panko bread crumbs to the wet mixture.

Gently mix until everything is combined, trying not to break up the crab meat.

Form 8 equal patties and chill for at least 30 minutes.

Heat oil in a large skillet. Working in batches, cook the crab cakes for 4 to 5 minutes per side or until golden brown and crispy.

Serve warm with the remoulade sauce and enjoy!

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!