Go Back
+ servings
four crab cakes on a plate with a side of remoulade sauce and lemon wedges.
Print Recipe
4.67 from 3 votes

Crab Cakes with Remoulade Sauce

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!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 8
Calories: 222kcal


  • 1 lb lump crab meat
  • 10 saltine crackers
  • 1 tsp old bay seasoning or Cajun seasoning
  • 1/4 cup mayo
  • 1/2 tbsp dijon mustard
  • 1 egg
  • 1/2 tbsp lemon juice
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp lemon zest

Remoulade Sauce

  • 1/2 cup mayo
  • 1 tbsp lemon juice
  • 1/2 onion
  • 1 garlic clove
  • 2 tsp dijon mustard
  • 1 tsp paprika
  • 1 tbsp sriracha sauce
  • 2 tbsp capers
  • salt and pepper to taste


  • Place the saltine crackers in a food processor and blend until fine crumbs.
  • In a large bowl, mix the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, old bay seasoning, dijon mustard, and saltine crackers. Mix well.
  • Fold in the crab meat gently and mix until well combined. Cover and refrigerate for one hour.
  • Tightly form the crab cakes and place them on a baking sheet. Refrigerate for 10-15 minutes.
  • Add some oil to a non-stick skillet and heat over medium-high heat. Fry the crab cakes for 3-4 minutes on each side.
  • To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the capers and blend until smooth. Season with salt and pepper and stir in the capers.
  • Enjoy the crab cakes with the remoulade sauce and fresh lemon.


  • 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.
  • 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. 
  • If you don't have a food processor, simply place the saltine crackers in a freezer bag and crush it with a rolling pin. You can also make the remoulade sauce without a food processor. All you need is a bowl,  box grater, and a whisk to make the remoulade sauce! Grate the onion and garlic with a box grater or a microplane. 


Calories: 222kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 777mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg