Crab cakes with remoulade sauce makes for a wonderful appetizer for a special occasion dinner or even a main dish attraction served with a salad or vegetables.

Crab Cakes Recipe from

My husband’s late uncle Tom, who lived on the Chesapeake Bay, shared his crab cake recipe with me about six years ago. I’m so thankful that he did. He knew how much I disliked a bready crab cake and his recipe for crab cakes is just exactly how I like them. Full of lump crab meat, some seasonings, a little binding agent to hold it all together.

Crab cakes can seem a bit intimidating, but are very simple to make. They just need gentleness in the mixing and time to rest in the refrigerator to be the very best you can imagine.

Here’s how they are made.

These are the ingredients you’ll need. Mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, lump crab meat, saltines, and butter. You knew there would be some butter, didn’t ya?

In a medium bowl, add your mayonnaise, egg, and Dijon mustard.

Pour in your Worcestershire sauce.

Now comes the spicy stuff! Pour in your hot sauce. You can add a bit more if you like your crab cakes really spicy, but this amount is pretty tasty in my opinion.

Mix all of these ingredients up well.

Drain your lump crab meat and add into your bowl. Gently fold into your mayonnaise mixture. You’ve paid all that money for lump crab meat, so go gentle here. You don’t want to turn your precious lump into bits.

Crumble up about 20 saltine crackers and toss into you bowl. Now, gently fold into your crab mixture. Gentle, gentle. Allow to stand a few minutes before moving on to the next step. This allows everything to combine well and hold a shape better in just a bit.

Shape mixture into about 8 patties. Place on a wax paper lined baking sheet. Cover and chill for 1 hour to overnight. I tend to shape mine the evening before I plan on serving and prefer the taste.

Saute the crab cakes in butter in a large skillet for about 3 minutes on each side. Flip only once and then remove to a platter lined with paper towels to drain.

Serve with your favorite remoulade sauce – my favorite is  Emeril Lagasse’s from his Louisiana Real and Rustic cookbook – and a salad or vegetable for a light meal.

Crab Cakes Recipe | ©

Here’s my Crab Cakes recipe. I hope you love it.

Crab Cakes

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Crab Cakes make one of the easiest, yet most elegant dishes to serve for special events or entertaining. Get this simple crab cakes recipe that you are sure to love.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 8


  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound lump crab meat, drained
  • 20 saltine crackers, crushed
  • 3 tablespoons butter


  • Mix together first five ingredients in a medium bowl.
  • Fold in crab meat and saltines.
  • Shape into patties.
  • Place on a waxed paper lined baking sheet.
  • Cover and chill for one hour to overnight.
  • Saute in 3 tablespoons of butter in a large nonstick skillet, cooking for approximately 3 minutes on each side.
  • Remove to a paper towel lined platter to drain.
  • Plate and serve immediately with remoulade sauce.


Calories: 219kcal | Carbohydrates: 6g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 704mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I’m going to have to hide this recipe from my mom; she LOVES crab cakes I’d be making these once a week! 🙂

  2. Ooh, I’m so excited about this recipe and see that Publix sells lump crab meat. 🙂 Thanks for sharing this. Did you make it in a nonstick skillet or a cast iron skillet? The picture looks like a cast iron one to me. 🙂

    1. You are right, Julie. I did use a cast iron skillet. You can use either a nonstick or a well-seasoned cast iron.

  3. I have never actually had a crab cake. Living in MO I’ve never seen one that looks appetizing to eat though I love crab. This looks like a great place to start!

  4. i’m curious how much you can taste the mayo? i’m not a huge fan of mayo – would there be a good sub for it?

    these look AMAZING though 🙂