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Crab Cakes

Maryland Crab Cakes with Remoulade Sauce

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  • Author: Speshyl
  • Total Time: 60 minutes
  • Yield: 8 Crab Cakes 1x


These Maryland Crab Cakes filled with jumbo lump crab meat served over a Remoulade Sauce are the most perfect seafood appetizer for any occasion! Adapted from Chef Taylor Boudreaux.


Units Scale

Maryland Crab Cakes

  • 1/4 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon old bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1 large egg
  • 1 lb lump crab meat
  • 1/4 cup panko breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons unsalted butter, divided

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 tablespoons sweet relish
  • 1 teaspoon hot sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon lemon juice


  1. In a large bowl, combine mayonnaise, dijon mustard, Worcestershire sauce, lemon juice, old bay seasoning, garlic powder, onion powder, red pepper flakes, and sugar. Mix until everything is thoroughly combined and taste the mixture for seasoning. Add your egg to this, and mix to combine.
  2. Add the lump crab meat into the bowl and gently fold it in until every piece is evenly coated with the mixture. Add in the panko breadcrumbs and parsley and mix gently. Cover the bowl with plastic wrap and refrigerate the crab cake mixture for 30 minutes.
  3. While waiting for the crab cake mixture to chill, you can make the remoulade sauce. Mix mayonnaise, Dijon, mustard, sweet relish, hot sauce, rice vinegar, smoked paprika, garlic powder, onion powder, kosher salt, ground black pepper, and lemon juice into a small bowl until thoroughly combined.
  4. Preheat an oven to 400°F. Coat the bottom of a 12 inch cast iron skillet, or a baking dish, with 1 tablespoon of unsalted butter.
  5. Remove the crab cake mixture from the refrigerator and begin shaping into eight even sized balls, about 3 tablespoons each. Space them out evenly into the skillet and add another tablespoon of butter (broken into pieces) all around the crab cakes. Sprinkle the crab cakes lightly with more old bay seasoning. *see note
  6. Place into the oven for 15 minutes to cook through. Remove crab cakes from the oven and stick them under the broiler on high for five minutes, or just until the tops are golden brown. Drizzle with fresh lemon juice and serve. Serve remoulade sauce with crab cakes.


Refrigerating the crab cake mixture, hydrates the breadcrumbs and helps the crab cakes stay together once they are ready to be baked.

I use a large ice cream scoop to portion out the mixture into 8 even sized crab cakes easily.

Store remoulade sauce in the refrigerator, covered with plastic wrap, and keep for up to two weeks.

  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: appetizers, seafood
  • Method: Baking