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Crab Cakes with Creamy Sauce

Section: Satisfying Main Dishes for Every Occasion

These crab cakes feature lump crab meat with a tender, crispy texture. They are bound with panko or crackers and seasoned with Cajun spices, celery, shallots, and herbs. A creamy Cajun-style sauce with mayo, mustard, hot sauce, and pickled jalapenos complements the cakes perfectly. Cooked in butter until golden, these crab cakes make a delightful appetizer or main dish. Adjust spice levels to taste and serve with lemon wedges for an extra zing.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Wed, 25 Jun 2025 22:09:05 GMT
A plate of crab cakes with a creamy sauce. Bookmark
A plate of crab cakes with a creamy sauce. | foodbymary.com

These crab cakes are easy to make, loaded with lump crab meat, so tender with a crispy coating, drizzled with homemade creamy crab cake sauce, always a hit. Learn how to make crab cakes.

Crab Cakes Recipe with Creamy Crab Cake Sauce

Who's in the mood for Crab Cakes? Crab cakes are a wonderful recipe item to keep on your menu. They're always a hit, and you can serve them as a dinner or an appetizer. Everybody loves them.

The key to making the best crab cakes is nailing the consistency before cooking them so they don't fall apart. Good crab cakes are light and delicate, not dense.

These are made with a lot of crab, with just enough other ingredients to help hold them together.

The Crab Cake Sauce, which is a creamy Cajun sauce, can be whipped together in no time while the crab cakes are cooking up for you.

Let's talk about how to make crab cakes, shall we?

Crab Cakes Ingredients

  • Panko Bread Crumbs: Or use crushed saltine crackers. This is your binder.
  • Seasonings: Cajun seasoning or use Old Bay Seasoning, garlic powder, salt and black pepper.
  • Eggs:
  • Mayo:
  • Hot Sauce:
  • Mustard:
  • Worcestershire Sauce:
  • Lemon Juice:
  • Vegetables: Celery, shallot, and serrano pepper.
  • Parsley:
  • Crab: Use jumbo lump crab meat if you can.
  • Butter:

Crab Cake Sauce Ingredients

  • Mayo:
  • Mustard:
  • Hot Sauce:
  • Vinegar:
  • Pickled Jalapenos: You can also use a pickle relish.
  • Celery:
  • Seasonings: Cajun seasoning (or use Old Bay Seasoning).
  • Lemon Juice:
  • Garlic:

How to Make Crab Cakes - the Recipe Method

Dry Ingredients:
In a large bowl, combine some bread crumbs or cracker crumbs with Cajun seasoning, garlic powder and a bit of salt and pepper.
Wet Ingredients:
In a separate small bowl, combine an egg with mayonnaise base, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
Combine and Mix:
Gently fold the wet ingredients into the dry and mix it all up with a fork. Add the crab meat and hand mix.
Form the Cakes:
Form them into 6 large crab cakes and set them on a large plate. Alternatively, form them into smaller patties for appetizer or small plate portions. If the crab cakes are not holding together, add in a bit more bread crumbs and possibly mayo and mustard to help them bind.
Crab Cake Sauce:
Make the Sauce for the Crab Cakes. Process some mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning (or Old Bay Seasoning), lemon juice and minced garlic in a food processor until smooth. Pour into a medium bowl and cover and refrigerate until ready to use.
Cook the Crab Cakes:
Heat a large pan to medium heat and add the butter. Add the cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. You can also bake them at 350 degrees F for 20 to 30 minutes on a baking sheet, or until they are cooked through. Pan frying is preferred to get them nicely golden brown.
Serve:
Serve with the homemade crab cake sauce and lemon wedges. Enjoy with extra sauce if desired.
A pan of crab cakes with a creamy sauce. Bookmark
A pan of crab cakes with a creamy sauce. | foodbymary.com

Boom! Done!

Your crab cakes are ready to serve, with delicious crab cake sauce as a dipping sauce. So creamy with a nice level of spice to it.

Enjoy these crab cakes anytime for a delightful meal or appetizer with a flavorful creamy sauce.

A plate of crab cakes with a creamy sauce. Bookmark
A plate of crab cakes with a creamy sauce. | foodbymary.com

Frequently Asked Questions

→ What type of crab meat is best for these cakes?

Jumbo lump crab meat is preferred for its large, tender chunks, but claw meat or canned crab also work well for different budgets and textures.

→ How can I keep the crab cakes from falling apart?

Ensure the mixture has the right consistency by adding enough binder like panko bread crumbs and refrigerate the formed cakes for 30 minutes before cooking.

→ What is the crab cake sauce made of?

The sauce is a creamy Cajun remoulade combining mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, lemon juice, and garlic.

→ Can I bake the crab cakes instead of frying?

Yes, baking at 350°F for 20 to 30 minutes is a great alternative to pan frying and ensures even cooking.

→ How spicy are these crab cakes?

They have a mild to medium spice level, adjustable with extra serrano peppers or Cajun seasoning blends to suit your heat preference.

Crab Cakes Creamy Sauce

Tender crab cakes with a crispy coating and a smooth creamy sauce for a flavorful bite.

Prep Time
20 minutes
Cooking Time
15 minutes
Overall Time
35 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: American

Serves: 6 Serving Size (6 large crab cakes)

Dietary Options: ~

What You’ll Need to Cook

→ Crab Cakes

Ingredient 01 1 cup panko bread crumbs or crushed saltine crackers
Ingredient 02 1 teaspoon Cajun seasoning or Old Bay seasoning
Ingredient 03 1/2 teaspoon garlic powder
Ingredient 04 1/2 teaspoon salt
Ingredient 05 1/4 teaspoon black pepper
Ingredient 06 1 large egg
Ingredient 07 1/3 cup mayonnaise
Ingredient 08 1 teaspoon hot sauce
Ingredient 09 1 teaspoon Dijon mustard
Ingredient 10 1 teaspoon Worcestershire sauce
Ingredient 11 1 tablespoon lemon juice
Ingredient 12 1/4 cup finely chopped celery
Ingredient 13 2 tablespoons finely chopped shallot
Ingredient 14 1 small serrano pepper, minced
Ingredient 15 2 tablespoons chopped fresh parsley
Ingredient 16 12 ounces jumbo lump crab meat
Ingredient 17 2 tablespoons unsalted butter

→ Creamy Sauce

Ingredient 18 1/2 cup mayonnaise
Ingredient 19 1 teaspoon Dijon mustard
Ingredient 20 1 teaspoon hot sauce
Ingredient 21 1 tablespoon apple cider vinegar
Ingredient 22 2 tablespoons pickled jalapenos, chopped
Ingredient 23 2 tablespoons finely chopped celery
Ingredient 24 1/2 teaspoon Cajun seasoning or Old Bay seasoning
Ingredient 25 1 tablespoon lemon juice
Ingredient 26 1 clove garlic, minced

Steps to Prepare

Step 01

In a large bowl, combine panko bread crumbs, Cajun seasoning, garlic powder, salt, and black pepper.

Step 02

In a separate bowl, whisk together egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano pepper, and parsley.

Step 03

Gently fold wet ingredients into dry mixture, then add crab meat and mix carefully by hand to avoid breaking lumps.

Step 04

Shape mixture into six large cakes or smaller patties for appetizers; if mixture is too loose, add more bread crumbs or mayonnaise.

Step 05

In a food processor, blend mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice, and garlic until smooth. Refrigerate until serving.

Step 06

Heat butter in a skillet over medium heat. Cook cakes 3 to 4 minutes per side until golden brown. Alternatively, bake at 350°F (175°C) for 20 to 30 minutes.

Step 07

Serve crab cakes warm with creamy sauce and lemon wedges.

Extra Cooking Tips

  1. Refrigerate formed cakes for 30 minutes before cooking to help them hold their shape.
  2. Adjust spice level by increasing serrano peppers or Cajun seasoning as desired.
  3. Using jumbo lump crab meat ensures tender, chunky bites.

Must-Have Tools

  • Large mixing bowls
  • Food processor
  • Non-stick skillet or frying pan
  • Spatula

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains shellfish and eggs
  • May contain gluten from bread crumbs

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 320
  • Fats: 22 grams
  • Carbs: 18.5 grams
  • Proteins: 18 grams