Summer Crab Cakes with Remoulade Sauce Seafood Recipe

There's something magical about biting into a golden, crispy crab cake on a warm summer evening. The delicate sweetness of the crab, the crunch of the crust, and the zesty remoulade sauce all come together in a dish that feels equal parts elegant and effortless.

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I first whipped up these crab cakes during a backyard seafood boil, looking for a lighter way to highlight the crab without overpowering it. Since then, they've become a summer staple in our household—quick to make, packed with flavor, and always a crowd-pleaser.

Why You'll Love This Summer Crab Cakes Recipe

Get ready to add a new favorite to your warm-weather recipe rotation. These Summer Crab Cakes with Remoulade Sauce are everything you want in a seafood dish: light, flavorful, and incredibly satisfying.

First, they come together in just 30 minutes. With minimal prep and fast cook time, these crab cakes are perfect for busy weeknights or impromptu summer gatherings.

They're also surprisingly budget-friendly. Using canned or fresh lump crab meat and pantry staples like breadcrumbs and mayo, you can impress guests without splurging.

And let's not forget the flavor. The cakes are loaded with herbs, a kiss of lemon, and just the right amount of seasoning to let the crab shine. Paired with a tangy, creamy remoulade sauce, each bite is a perfect balance of savory and fresh.

Plus, they're incredibly versatile. Serve them as appetizers, sliders, or a light main course with salad. They even taste great cold, making them ideal for picnics and beach days.

Once you taste them, you'll understand why these crab cakes have become my go-to summer indulgence.

Ingredients Notes

The magic of these Summer Crab Cakes lies in their fresh yet simple ingredient list. Every component adds flavor, texture, or binding power, and when combined, the result is truly irresistible.

Lump crab meat is the star of the show. Whether you use fresh or high-quality canned crab, make sure to gently pick through for shells and avoid overmixing to maintain those lovely chunks. The sweetness of the crab stands out beautifully when not overpowered.

Mayonnaise adds creaminess and acts as a binder, helping the cakes hold their shape. It also contributes a slight tang that complements the seafood. I prefer using full-fat mayo for best results.

Breadcrumbs, particularly panko, give the crab cakes a light, airy structure and help create that crispy, golden crust. They absorb just enough moisture without making the cakes dense.

Fresh herbs like parsley and chives bring brightness to each bite. A squeeze of lemon juice lifts the flavors, while a touch of Old Bay seasoning or paprika adds that classic, slightly smoky finish.

For the remoulade sauce, you'll need mayonnaise, Dijon mustard, capers, lemon juice, and hot sauce. It’s creamy, zesty, and just spicy enough to make every bite sing.

No fancy equipment required—just a mixing bowl, a spatula, and a skillet. A fish spatula or nonstick pan helps ensure easy flipping without breaking the cakes.

How To Make This Summer Crab Cakes Recipe

Making these crab cakes is a breeze, and with a few helpful tips, you’ll be serving them up like a pro in no time.

Start by preparing the crab mixture. In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, lemon juice, breadcrumbs, chopped parsley, and seasoning. Gently fold everything together with a spatula, being careful not to break up the crab lumps.

Next, form the mixture into cakes. I like to use about ¼ cup of mixture per cake, pressing lightly to shape them without compacting too much. Set them on a parchment-lined tray and refrigerate for 15-20 minutes—this helps them firm up and hold together better during cooking.

While the cakes chill, make the remoulade sauce. In a small bowl, whisk together mayonnaise, Dijon mustard, minced capers, lemon juice, hot sauce, and a pinch of salt. Taste and adjust the seasoning to your preference. Refrigerate until ready to serve.

Now it’s time to cook. Heat a thin layer of oil in a nonstick or cast iron skillet over medium heat. Once shimmering, carefully add the crab cakes in a single layer. Don’t overcrowd the pan—work in batches if needed. Cook for 3-4 minutes per side, or until golden brown and crisp.

Transfer to a paper towel-lined plate and let them drain briefly before serving. The result? Crispy edges, tender centers, and loads of flavor.

From start to finish, this dish takes about 30 minutes. Serve warm with a dollop of remoulade and a squeeze of lemon for a truly unforgettable bite.

Storage Options

These crab cakes store well, making them ideal for meal prep or leftovers. Once cooked, allow the cakes to cool completely before storing.

Place them in an airtight container, separating layers with parchment paper to prevent sticking. They will keep in the refrigerator for up to 3 days.

To freeze, arrange the cooked crab cakes in a single layer on a baking sheet. Freeze until solid, then transfer to a zip-top bag or freezer-safe container. They can be stored frozen for up to 1 month.

To reheat, warm them in a 350°F oven for about 10-12 minutes or until heated through. Avoid microwaving, which can make them soggy.

Variations and Substitutions

These Summer Crab Cakes are easy to adapt based on what you have on hand or your dietary needs.

If you prefer a spicier kick, add a dash of cayenne pepper or a few dashes of hot sauce directly to the crab mixture. You can also spice up the remoulade with extra mustard or horseradish.

For a gluten-free version, substitute gluten-free breadcrumbs or crushed rice crackers. Make sure your mayonnaise and Dijon mustard are also gluten-free.

Not a fan of mayo? Greek yogurt makes a great stand-in for both the crab cakes and the sauce, offering a tangy, protein-rich alternative.

You can even swap out the crab entirely. Try flaked cooked salmon, shrimp, or a white fish like cod. The seasoning and sauce will still shine, giving you a whole new spin on a summer favorite.

No matter how you customize them, these crab cakes are a celebration of summer on a plate. Have fun experimenting and making them your own!

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