Crab Cakes with Spicy Remoulade Sauce

I’m not sure why, but growing up I always considered crab cakes to be a Southern thing.
But, crab cakes are mainly associated with places like Chesapeake Bay, not the South. Don’t hate my ass, but I don’t consider Maryland being in the South. 

So, I pulled up the Mason-Dixon line and Maryland is right below it. Apparently Maryland is technically in the South!

I just don’t consider Baltimore “Southern”. To me that’s like saying Birmingham, Alabama is “Mid Atlantic”. If you’re living in a state that is literally right below Pennsylvania, your ass is obviously not in the SOUTH.

I mean, WTF.

IMGP0816No offense to Marylanders or anything, but y’all aren’t Southern. At least not Southern Southern.

These can be finicky little things to make; sometimes they fall apart without enough “stuff”; i.e., mayo or egg. Sometimes they’re dry.

Yes, they can be assholes.

You just have to play around with it and come up with the right balance of wet/dry. But, the most important part to me is the dipping sauce. And when it comes to Remoulade sauce, I have to have mustard seeds. I have no idea why; but I have it in my head that it’s necessary. I will have it no other way.

The hot sauce is an absolute necessity. 
IMGP0754They may be a pain in the ass, but they’re so worth it.

Here’s your printable-

Crab Cakes with Spicy Remoulade Sauce

Crab Cakes with Spicy Remoulade Sauce


    For the Crabcakes:
  • 1 cup lump crabmeat
  • 1/3 cup mayo
  • 1/2 tsp Dijon mustard
  • 1 dash hot sauce
  • 1/3 cup bread crumbs
  • 1 tsp lemon pepper seasoning
  • 1 tsp Old Bay seasoning
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp Worcestershire sauce
  • Handful of chopped flat leaf parsley
  • 2 tbsp canola oil
  • For the Spicy Remoulade Sauce:
  • 1 cup mayo
  • 1 egg, slightly beaten
  • 2 tbsp Dijon mustard
  • 1 tbsp mustard seeds
  • 1 tsp ketchup
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 2 dashes hot sauce


  • To make the crabcakes, combine everything except oil in a mixing bowl and form into cakes.
  • Heat oil over medium heat and brown 3-4 minutes each side.
  • Whisk Remoulade ingredients together in a bowl and serve with crab cakes.
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  • Reply
    February 29, 2016 at 5:18 PM

    These look scrumptious. I’m making the crab cakes now, but am I reading this right? Is there really a raw egg in the remoulade sauce? I’ve looked over several other remoulade recipes, but have not found another one with raw egg.

  • Reply
    Karen H.
    May 18, 2015 at 12:25 AM

    North or South no matter. The only thing that matters is that you didn’t use a bunch of fillers, bell peppers the worst of the offenders. Thank you!

    Your recipe sounds fantastic, I just wish crab meat wasn’t so ridiculously expensive. Harumph.

    • Reply
      May 18, 2015 at 12:37 AM

      Karen, you’re so right – the cost of crab meat is ridiculous!! And, oh no bell pepper lol. Thanks so much for visiting 🙂

  • Reply
    Michaela ~ An Affair from the Heart
    April 20, 2015 at 12:15 PM

    Oh my gosh! I love everything about this recipe! We had crab cakes at a restaurant this past weekend and enjoyed every morsel! I can’t wait to make them at home! Thank you for the great recipes!
    Michaela ~ An Affair from the Heart recently posted..Crock Pot Chicken Tortilla Soup

    • Reply
      April 20, 2015 at 12:27 PM

      Thanks Michaela! We love anything with crab.

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