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RECIPE: Crab Cakes with Remoulade Sauce

Updated: Dec 17, 2023

I have been making this crab cake recipe for years, usually at Christmas. Recently, I adapted this dish into appetizer crab cake bites at a charity event. To my surprise, they won the 'perfect plate' award of the night... my first award-winning recipe!


Crab Cake Recipe:


16 ounces Lump/jumbo lump crabmeat

1/2 cup Finely chopped celery

3 tablespoons Butter

2 tablespoons Chopped chives, fresh

1 tablespoon Chopped jarred pimentos

2 teaspoons Old Bay seasoning

1 Egg, beaten

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Fresh lemon juice

1/2 cup Finely crushed Ritz crackers (12-14 crackers)

1/2 teaspoon Kosher Salt


Add chopped celery and butter to a small sauté pan, and cook over medium heat, stirring frequently, until the celery is softened. Once cooked, allow to cool slightly.


Meanwhile, in a large mixing bowl, add the crab, checking for any shell. Add remaining ingredients including the cooled celery and butter mixture. Using a fork, gently mix to combine. Form mixture into 6 crab cakes or 24 crab cake bites. Place on a parchment line sheet pan and refrigerate for at least one hour, or covered up to 24 hours.


Bake at 400°F for 15-18 minutes for larger cakes, or 8-10 minutes for the appetizer size bites. Crab cakes should register an internal temperature of 165°F. Serve crab cakes with Remoulade sauce and enjoy!


Alternatively: Fry in some butter and olive oil over medium heat, turning once half way thru cooking. Squeeze with lemon and enjoy!


Remoulade Sauce Recipe:


1 cup Mayonnaise

2 teaspoons Dijon mustard

1 teaspoon Minced garlic

1-2 teaspoons Fresh lemon juice

1-2 teaspoons Tabasco hot sauce

1 teaspoon Dill pickle brine

1 teaspoon Old Bay seasoning

(Optional) 1 tablespoon Finely chopped dill pickles

(Optional) 1 tablespoon Chopped capers


Mix all ingredients together in a small bowl and enjoy!



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