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homemade crab cakes with remoulade sauce

Crab Cakes

Crab Cakes are flavorful and delicious. This crispy fresh crab cake recipe is an easy and upscale dinner or appetizer when served with remoulade sauce.
Course Main Course
Cuisine American
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings
Calories 278


  • 8 ounces crab meat
  • 1 large egg (slightly beaten)
  • 3 tablespoon mayonnaise
  • 2 tablespoon lemon juice
  • 1 tablespoon green onions (sliced)
  • 4 cloves roasted garlic (minced)
  • ½ cup round butter cracker crumbs (similar to Ritz crackers)
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon red pepper flakes
  • ¼ cup panko bread crumbs (more if needed)
  • ¼ cup parmesan (finely grated, more if needed)
  • 2 tablespoon butter
  • 2 tablespoon olive oil


  • Add crab meat to medium sized bowl and drain out any excess liquid. Combine crab with egg, mayonnaise, lemon juice, green onions, roasted garlic, cracker crumbs, Old Bay seasoning, and red pepper flakes. 
  • Combine panko bread crumbs and parmesan on plate.
  • Heat butter and oil in large skillet over medium high heat.
  • Divide the crab mixture into four equal portions. Coat both sides with bread crumb parmesan mixture. If crab mixture was pretty wet, continue to flip and coat crab cake until it holds it's shape (that's why you might need to add more bread crumbs and parmesan as needed). Place breaded crab cakes in the hot oil. Cook until golden brown, flipping only once, about 3-5 minutes each side.
  • Serve crab cakes hot with remoulade sauce (recipe link in notes). Crab cakes are also delicious cold and leftover on a salad.


Recipe makes four crab cakes. Nutritional info based on one crab cake per serving.
Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade/


Calories: 278kcal | Carbohydrates: 9g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 781mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 8.1mg | Calcium: 136mg | Iron: 1.3mg