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These delicious crab cakes are formed with real lump crab meat along with crackers and seasonings for a hearty crab cake with great flavor and texture. Pair it with my homemade remoulade sauce and serve them up alongside your favorite side dishes!

Why You’ll Love This Recipe

Crabs are a way of life in Maryland. You can find so many recipes using juicy lump crab meat because it’s buttery, delicious, and plentiful. This hot crab dip recipe is one of my faves! Making Maryland crab cakes at home from scratch with remoulade is the perfect way to enjoy the flavors of Maryland right at home. Bake them up or fry them and drizzle with remoulade sauce for a crab cake you won’t forget!

• Crab cakes are easy to make and use simple ingredients you can find in any grocery store. 
• Making restaurant-style crabcakes from home is a great way to save money on your food budget. 
• The saltine crackers offer a salty bite and hearty texture without them being heavy. 
• You can serve crabcakes with almost any side dish for a well-rounded meal. 
• They make great crabcake sandwiches or crab blt sliders.

What is Remoulade Sauce?

Remoulade is a creamy sauce or dip that’s typically in Southern dishes or paired with seafood. It consists of a creamy base like mayo as well as lemon, spices, and creole-inspired seasonings. You can make the sauce in a food processor or by hand using a whisk and a box grater to grate the onion and garlic. 

Ingredients You’ll Need

You only need 13 ingredients to make these crab cakes with remoulade sauce!

For The Crabcakes:

• Lump Crab Meat – For best results, you’ll need to use lump crab meat or jumbo crab meat to give them the best texture and taste. Avoid canned crab meat unless it’s found in the refrigerated section of your grocery store. You can use king crab, blue crab, Dungeness crabs, or snow crab. Although jumbo or lump crab meat is best to make crabcakes as it’s sturdy and more flavorful than backfin or claw meat. 
• Saltine Crackers – These salty and crunch crackers give the crab cakes texture and flavor and also help them stay together when baking. 
• Old Bay Seasoning – This classic northeast coast seasoning is great on any seafood and a staple when paired with any crab recipe. Although you can substitute it with Cajun seasoning. 
• Lemon Juice & Zest – Gives the crab a bright fresh flavor and acidity. 
• Mayonnaise – Gives the crabcakes a creamy texture and helps bind everything together. 
• Dijon Mustard – Adds a tangy flavor that pairs well with crab and Old Bay seasoning. 
• Egg – Helps bind the crabcakes together and creates a golden-brown crust on the top. 
• Worcestershire Sauce – optional but it adds great flavor!

Remoulade Sauce: 

• Mayonnaise – This makes up the creamy base of the sauce that gives it a thick texture. 
• Sriracha – Adds a bit of heat and spice. 
• Lemon Juice – Gives the sauce a pop of acidity and freshness. 
• Onion & Garlic – These aromatic vegetables pair well with the flavors in the sauce. 
• Capers – Gives the sauce a salty bite and texture. 
• Dijon Mustard – Adds a bit of tangy flavor and helps emulsify the sauce.
• Paprika, Salt & Pepper – These dry spices balance out all the flavors.

For the complete recipe, check out the recipe card below!

Step-by-Step Instructions

Recipe Tips

• Make sure all crabcakes are formed roughly the same size. 
• Make sure the crab mixture sets in the fridge for at least 10 minutes or longer to help ensure that they stay together while cooking. 
• Pan-fry the crabcakes over medium heat as a heat too high will burn the outside.

Variations

• For additional buttery flavor and texture, replace the saltines and use Ritz crackers. 
• Give the crabcakes a bit of smoky flavor by using smoked paprika in the seasoning. 
• These crab cakes can be baked instead of fried in a 425F oven for 12-15 minutes depending on the size. 
• To make spicy, add some diced green chilies or chili powder to the crab mixture.
• For more filling, saute some red and green bell peppers and fold them into the crab mixture.

Storing & Freezing

• Storing: You can store cooked and cooled crabcakes in your fridge in an airtight container for up to 2-3 days. Always check leftover seafood before consuming it. 

Freezing: Cooked crabcakes can be stored in the freezer for up to 3 months. Add them to a sheet pan and freeze completely before placing them in an airtight container or freezer-safe bag.

Enjoy these delicious crab cakes with remoulade sauce as an appetizer or with some corn on the cob and creamy sriracha coleslaw for a main course.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram or Pinterest!