Crab Cakes With Remoulade Sauce

Crab cakes always remind me of my Auntie Kay, as it is one of her favorite foods. Crab cakes are delightfully appetizing, easy to make, and always a crowd pleaser (that is if you are a seafood fan). I made these for my best friend when she came to visit me, we had a good time drinking rosé, listening to music, and cooking together. No crab cake dinner is complete without the perfect remoulade sauce, so I made a simple one to pair with them. I also made parmesan roasted brussel sprouts to accompany this dish, they are a classic side that brings a bit of freshness, the nutty and savory flavors with the texture of roasted Brussels goes well with almost anything!

Ingredients for the crab cakes:

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery and onions (to be honest I don’t measure this part)
  • 2 tablespoons finely chopped fresh parsley 
  • 1 pound lump crab meat
  • 1/2 cup panko
  • Vegetable oil, for cooking
  • Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, onion, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; fold the mixture together until combined, being careful not to shred the crab meat. Shape into 6 crab cakes (each about ½ cup), I also like to add a bit of panko on the outside to add texture and crunch, this I do not measure, I just press into the formed cakes with my hands. Place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  • Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, about 350 degrees, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.

Remoulade Sauce


1 1/2 cup mayonnaise
1/2 cup Dijon mustard
Juice of 2 lemons
3 tablespoons Louisiana style hot sauce
3 tablespoons capers, chopped
3 tablespoons dill pickle relish
Salt to taste


Whisk together the ingredients and chill before serving.

Parmesan Roasted Brussel Sprouts


  1. 1 1/2 lbs brussel sprouts (trimmed & halved)
  2. 2 tablespoons olive oil
  3. 1/3 cup parmesan cheese (you can use grated or shredded, I use grated for this)
  4. 1 teaspoon garlic powder
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper (or, use Lawry’s Seasoned Pepper, I use ALL THE TIME)


  1. Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
  2. In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
  3. Spread onto the cookie sheet making sure they are not touching.
  4. Cook for 15-18 minutes.

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