Crab Cakes With Southern-Style Remoulade

Golden, broiled crab cakes are one of those dishes that feel indulgent without being heavy—elegant enough for company, yet simple enough to let the crab truly shine. By broiling instead of frying, these crab cakes stay tender and clean-tasting, with just enough buttery browning on top to create contrast. Finished with a classic Southern-style remoulade drizzled over the top, this dish delivers bold flavor, coastal comfort, and restaurant-quality presentation right from your own kitchen.

Ingredients

  • 1 lb jumbo lump crab meat, picked over

  • 1 large egg

  • 2 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp Old Bay seasoning

  • 1 tbsp fresh lemon juice

  • 1 tbsp fresh parsley, finely chopped

  • 2 tbsp finely minced celery

  • 2 tbsp finely minced red bell pepper

  • ⅓ cup Italian-style panko breadcrumbs

  • 1 tbsp melted butter

  • Cooking spray or melted butter for topping

Instructions (Broiled Method)

  1. Preheat the broiler.
    Set oven to broil on HIGH. Position the rack 6 inches from the heat. Line a baking sheet with foil and lightly grease it.

  2. Mix the binder.
    In a bowl, whisk together egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, parsley, melted butter, celery, and red bell pepper.

  3. Fold gently.
    Place crab meat in a large bowl. Pour the mixture over it and fold gently to keep lumps intact.

  4. Add panko correctly.
    Sprinkle in Italian-style panko and fold once or twice only. The mixture should just hold together when scooped.

  5. Chill.
    Refrigerate 30–45 minutes. This is critical for broiling so the cakes do not spread.

  6. Form cakes.
    Shape into 6 large or 8 medium cakes. Place on prepared baking sheet.

  7. Top for browning.
    Lightly brush or spray tops with butter or oil.

  8. Broil.
    Broil 8–10 minutes, rotating the pan halfway, until the tops are golden and the cakes are heated through.

  9. Rest.
    Let stand 2 minutes before serving.

Southern-Style Remoulade Sauce

Ingredients

  • ¾ cup mayonnaise

  • 2 tbsp Creole mustard

  • 1 tbsp ketchup

  • 1 tbsp prepared horseradish (drained)

  • 1 tbsp lemon juice

  • 1 tsp Worcestershire sauce

  • 1 tsp hot sauce (Crystal or Louisiana style)

  • 1 clove garlic, very finely minced or grated

  • 1 tbsp finely chopped green onion

  • 1 tbsp finely chopped parsley

  • ½ tsp smoked paprika

  • ¼ tsp cayenne pepper (adjust to taste)

  • Salt and black pepper, to taste

Instructions

  1. Combine all ingredients in a bowl.

  2. Whisk until smooth and fully blended.

  3. Taste and adjust heat, acidity, or salt as needed.

  4. Cover and refrigerate at least 30 minutes before serving.

Substitutions

For Creole mustard: 1 tbsp Dijon mustard, ½ tsp yellow mustard, and ½ tsp white wine vinegar OR 1 tbsp Dijon mustard, ½ tsp yellow mustard, and ½ tsp lemon juice

For panko: 1/4 cup crumbled Ritz crackers.

Tip

If your broiler runs extremely hot, broil crab cakes for 8 minutes, then switch the oven to 400°F and bake for 2–3 minutes to finish gently

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