Crab Cakes with Spicy Remoulade Sauce

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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.

No 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. 


They 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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  • Brian
    June 18, 2020 at 4:21 PM

    This isn’t the best crab cake recipe I’ve ever followed, it’s the best recipe I’ve ever followed!

    I’ve used this for a couple years now and every time I make it the crowd goes wild. My father in law actually got mad at me one time for “wasting” the leftover remoulade (after all crab cakes were consumed)! He wanted to take it home!

  • Rene
    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.

  • 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.

  • Shea
    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 🙂

  • 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!

  • Shea
    April 20, 2015 at 12:27 PM

    Thanks Michaela! We love anything with crab.

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