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Homemade remoulade sauce served with crab cakes on a plate.

Cast Iron Crab Cakes

Crispy and golden crab cakes made in a cast iron skillet, served with a tangyremoulade sauce that enhances the flavors and elevates the dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Crab Cake Ingredients
  • 1 lb Crab meat, lump or backfin Preferably drained if canned, and pat dry.
  • 1/2 cup Mayonnaise Just enough for moisture and binding.
  • 1 large Egg Helps to bind everything together.
  • 1/2 cup Breadcrumbs or crushed crackers Use lightly for structure.
  • 1 tbsp Dijon mustard Adds tang and depth.
  • 1 tsp Worcestershire sauce Adds flavor.
  • 1 tbsp Old Bay or similar seafood seasoning Classic seasoning for crab.
  • 2 tbsp Green onion or chives, chopped For freshness and mild bite.
  • 1 tbsp Lemon juice Brightens flavors.
Remoulade Sauce Ingredients
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice
  • 1-2 tsp Capers, chopped Optional but adds great flavor.
  • 1 tsp Pickle relish or finely chopped pickles
  • 1 small Garlic clove, grated
  • 1-2 tsp Hot sauce Amount adjustable based on spice preference.
  • 1/2 tsp Paprika or smoked paprika
  • 1 tsp Prepared horseradish Optional for added punch.
  • to taste Salt and black pepper
  • 1 tbsp Chopped parsley For garnish.

Method
 

Prepare the Crab Cakes
  1. In a bowl, mix the wet ingredients: mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.
  2. Gently fold in the crab meat, trying not to break up the chunks.
  3. Sprinkle in enough breadcrumbs to bind the mixture together.
  4. Shape into patties about the width of your palm and not too thick.
  5. Place the patties on a plate, cover, and chill in the fridge for at least 30 minutes.
Cook the Crab Cakes
  1. Heat a cast iron skillet over medium heat and add a thin layer of oil.
  2. Once the oil shimmers, carefully add the crab cakes.
  3. Let them cook for a few minutes without touching to allow a crust to form.
  4. Flip gently and brown on the other side until both sides are golden.
  5. Check that the middle is warmed through and serve.
Make the Remoulade Sauce
  1. In a bowl, mix all remoulade ingredients together until well combined.
  2. Taste and adjust the heat or tanginess according to personal preference.
  3. Chill the sauce in the refrigerator for at least 20 minutes before serving.

Notes

Chill crab cakes longer if they feel soft, and remember not to overmix. Serve with remoulade sauce for the best experience. You can also bake the crab cakes at 425°F for 12-15 minutes if preferred.