The Best Crab Cakes

Classic Maryland Homemade Crab Cakes with Roasted Red Pepper Remoulade Sauce

Classic Homemade Maryland Crab Cakes are better than any restaurant version as they are loaded with lump crab meat. Enjoy these easy crab cakes as an appetizer or as a main course.

Melting butter for The Best Crab Cake

Maryland staple, these crab cakes made with fresh jumbo lump crab meat made with Old-Bay seasoning and Tabasco gives these cakes a real East Coast appeal. Wonderful during the fall and winter, small gatherings for dinner, lunch, or make mini-cakes as an easy appetizer. They are authentic and easy to prepare.

We all can’t be in Maryland, but fresh Jumbo Lump Crab Cakes can be made anywhere. Fresh crabmeat is readily available in finer grocery stores across the country. It’s time to gather your ingredients and start making a family favorite sure to please. 

How to create these crab cakes at home

Let’s get started. Heat your favorite large skillet over medium heat with half the butter and olive oil, and add the green onion, celery, red pepper, Italian parsley, Old Bay, Worcestershire, Tabasco, and salt and pepper, cooking until the vegetables are soft. Set aside.

sauteing veggies for Crab Cakes

In a large mixing bowl, add your crab meat, panko breadcrumbs, mayo, dijon, and eggs. Stir to combine. Now it’s time to add everything together to have your crab mixture. Let chill for about 30 minutes. They will cook better that way.

The Best Crab Cakes prepped

During the chilling time, make the Roasted Red Pepper Remoulade Sauce. It’s so easy. Just add all the ingredients to a food processor and give it a whirl, and you have a tasty, somewhat spicy sauce for the cakes. Set aside until ready to serve.

There are many schools of thought as to saute or bake, but I am a saute person. I love the sizzling pan and the crispy brown that a good hot skillet will give the crab cakes. 

Frying up The Best Crab Cake

Heat the last of the butter and olive oil in your large skillet. Remember, don’t crowd the cakes, because that will cause them not to brown as evenly. Form the crab mixture into medium-sized balls depending on what you are making the crab cakes for. 

Next, add your crab cakes balls to the pan. Let cook until there are beginning to sizzle. With a spatula, press the cakes down until flat but your desired thickness. 

The Best Crab Cakes Plated in WNC

Be patient, and let the cakes brown and slowly flip them and brown on the other side. The crab cakes are ready to serve with the Roasted Red Pepper Remoulade Sauce. Enjoy!

Classic Maryland Homemade Crab Cakes with Roasted Red Pepper Remoulade Sauce

Servings 4 Servings


  • 4 Tbsp Butter Unsalted
  • 2 Tbsp Olive Oil
  • 1/4 Cup Green Onion Finely Chopped; White and Green Parts
  • 1/2 Cup Celery Finely Chopped
  • 1/2 Cup Red Pepper Finely Chopped
  • 1/4 Cup Italian Parsley Minced
  • 1 1/2 tsp Old Bay Seasoning
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Tabaco Sauce
  • 3 Tbsp Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1 Pound Jumbo Lump Crabmeat Drained and picked over to remove shells
  • 1 Cup Breadcrumbs Fine; Gluten-Free if desired
  • 1/2 Cup Mayonnaise
  • 2 tsp Dijon Mustard
  • 2 Eggs

Ingredients: Roasted Red Pepper Remoulade Sauce

  • 1 whole Roasted Red Pepper seeded
  • 1/2 Cup Cornichons lightly chopped
  • 2 tsp. Capers drained
  • 1 Tbsp Dijon Mustard I like a grainy mustard
  • 1 tsp. Fresh Tarragon dried if not avaiable – chopped
  • 1 tsp. Chervil dired
  • 1/4 Cup Italian Parsely minced
  • 2 Cups Mayonnaise
  • Kosher Salt and Fresh Ground Pepper – to taste


  1. In a large pan, place the 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Add onion, celery, red pepper, parsley, Old Bay seasoning, Worcestershire sauce, Tabasco, salt and pepper and cook until the vegetables are soft, for about 5-7 minutes. Cool to room temperature.

  2. In large bowl, break the crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add to the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into medium to large crab cakes.

  3. Heat the remaining 2 tablespoons butter and 1 tablespoon olive oil in a large saute pan over medium heat. Add the crab cakes and saute for 4 to 4 minutes on each side or until nicely browned. Drain on paper towels and serve immediately.

Instructions for Sauce

  1. Making the sauce: In a food processor, place all the ingredients and process until well combined. Adjust the salt and pepper. Chill for an hour or more before serving.

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