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Crab Cakes with Rémoulade Sauce

Crab cakes make for a great appetizer

Course Appetizer
Cuisine American
Prep 30 minutes
Cook 20 minutes
Chilling time 30 minutes
Total 1 hour 20 minutes
Servings 4 servings
Calories 450 kcal
Author Michelle


For the Crab Cakes:

  • cups panko bread crumbs divided
  • Salt & pepper
  • 2 stalks of celery chopped
  • ½ cup chopped onion
  • 1 clove garlic peeled and smashed
  • 1 tablespoon unsalted butter
  • 4 ounces shrimp peeled, deveined and tails removed
  • ¼ cup heavy cream
  • 2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon Old Bay seasoning
  • 1 pound lump crab meat picked over for shells
  • 4 tablespoons vegetable oil

For the Rémoulade Sauce:

  • ½ cup mayonnaise
  • teaspoons sweet pickle relish
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced fresh parsley leaves
  • ½ teaspoon capers drained and rinsed
  • ½ teaspoon Dijon mustard
  • 1 small clove garlic coarsely chopped
  • Salt and pepper


  1. Make the Rémoulade Sauce: Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).
  2. Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
  3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
  4. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with a rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide the mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap and refrigerate for 30 minutes.
  5. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with the rémoulade sauce and lemon wedges.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Crab Cakes with Rémoulade Sauce
Amount Per Serving
Calories 450 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g106%
Cholesterol 149mg50%
Sodium 1681mg73%
Potassium 352mg10%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 5g6%
Protein 30g60%
Vitamin A 355IU7%
Vitamin C 13.1mg16%
Calcium 149mg15%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.