Easy Crab Cake Appetizer with Remoulade

If you’re craving crab cakes that actually taste like crab, not breadcrumbs, you’re in the right place.

Today, we made a new appetizer great for summertime. This pan-fried crab cake appetizer recipe is everything a great seafood starter should be: crispy on the outside, tender and flavorful inside, and just the right size for passing around a platter, or sneaking two before anyone notices.

We’ll keep it simple, flavorful, and reliable. You’ll get a straightforward recipe with zero fluff, a punchy homemade remoulade sauce, and a few easy tips to make sure your crab cakes never fall apart on you.

Hungry already? You can use the “Jump to Recipe” button or scroll through the Table of Contents below to head straight to the good stuff.

Table of Contents

Why These Crab Cakes Steal the Show

This isn’t your average breadcrumb-heavy crab cake. These are crab-forward, meaning the star ingredient (that sweet, briny lump crab meat) gets the spotlight it deserves.

The texture? Golden and crispy on the outside, thanks to a quick pan-fry, with a delicate, tender interior that still holds together beautifully.

They’re seasoned just right, zesty, herby, and lightly spiced, and they pair perfectly with our quick spicy remoulade. Whether you’re serving them at a dinner party or prepping ahead for a holiday gathering, these crab cakes deliver flavor without the fuss.

Did you know? Chilling the patties before frying helps them stay intact in the pan, no more falling-apart disasters. (We’ll show you exactly how in the recipe section.)

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Ingredients You’ll Need

Now, let’s jump right to the ingredients you need to make this crab cake.

For the Crab Cakes:

• 8 oz lump crab meat, picked over for shells
• 1 large egg, lightly beaten (acts as the binder)
• 2 tablespoons mayonnaise – adds moisture and richness
• 1 teaspoon Dijon mustard – adds a zippy depth of flavor
• 1½ teaspoons Worcestershire sauce – umami booster
• ¼ teaspoon hot sauce – optional, but great for a mild kick
• ⅓ cup finely crushed saltine crackers – light, salty binder that won’t overpower the crab
• 2 tablespoons finely chopped green onion (green parts only)
• 1 tablespoon chopped fresh parsley – for brightness
• ½ teaspoon Old Bay seasoning – or substitute with a homemade blend (see Variations)
• ¼ teaspoon kosher salt, or to taste
• 2 tablespoons neutral oil, like canola or avocado oil, for frying

For the Spicy Remoulade:

• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared horseradish (or more, to taste)
• 1 teaspoon fresh lemon juice
• ½ teaspoon hot sauce
• 1 small garlic clove, finely grated or minced
• ¼ teaspoon smoked paprika
• Pinch of salt, to taste

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How to Make Crab Cake Appetizers (Step-by-Step)

Step 1 – Mix the Wet Ingredients First

In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce until smooth and well combined. This creamy base acts as the binder and flavor foundation for the crab cakes.

Pro Tip: Mixing the wet ingredients first ensures everything gets evenly distributed without overworking the crab meat later.

Step 2 – Add the Aromatics and Seasoning

Stir in the chopped green onion, parsley, Old Bay seasoning, and salt.

Mix gently to keep the texture light. You’re building layers of flavor here without overwhelming the crab.

Step 3 – Gently Fold in the Crab Meat and Crackers

Add the lump crab meat and crushed saltine crackers to the bowl. Use a rubber spatula (or your hands) to gently fold everything together just until combined. Be careful not to break up the crab too much, chunks are a good thing.

Fast Fact: Saltines are a classic binder that stay light and let the crab shine, unlike heavier breadcrumbs.

Step 4 – Shape and Chill the Crab Cakes

Scoop the mixture into tablespoon-sized portions and gently form them into small patties, about 2 inches wide and ¾ inch thick. You should get about 10–12 mini crab cakes.

Place them on a parchment-lined plate or tray, cover, and refrigerate for at least 30 minutes (or up to 24 hours).

Did You Know? Chilling firms up the cakes, making them less likely to fall apart in the pan.

Step 5 – Pan-Fry Until Golden and Crispy

Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Once hot, gently place the chilled crab cakes into the pan, spacing them out so they’re not crowded.

Cook for 3–4 minutes per side, or until golden brown and crisp. Transfer to a paper towel–lined plate to drain excess oil.

Quip: If they’re sizzling happily and not sticking, you’re doing it right.

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Spicy Remoulade Sauce (Quick & Flavor-Packed)

No crab cake is complete without a bold, creamy dipping sauce, and this one delivers.

Our spicy remoulade takes just 5 minutes, uses ingredients you likely already have, and brings the perfect tangy-spicy contrast to every bite.

Here’s how to make it:

Step 1 – Combine the Base Ingredients

In a small bowl, add the following:

• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon horseradish
• 1 teaspoon lemon juice
• ½ teaspoon hot sauce

Whisk together until smooth. This creamy combo sets the foundation, zippy, rich, and slightly tangy.

Step 2 – Add Seasoning and Garlic

Stir in:

• 1 small garlic clove, finely minced or grated
• ¼ teaspoon smoked paprika
• A pinch of salt, to taste

Give everything a final whisk. The smoked paprika adds a hint of warmth while the garlic brings that classic zing. Adjust the salt or lemon juice if needed to balance the flavors.

Step 3 – Chill for Best Flavor

While you can serve it right away, the flavor deepens if you let it chill in the fridge for 15–30 minutes. It gives the garlic and spices time to meld beautifully.

“Trust me, once you dip a hot crab cake into this cool, zesty sauce… you’ll understand why we never skip it.“

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Print

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Serving Suggestions

These mini crab cakes are at their best when served warm and golden, fresh from the skillet. They shine on a party platter or as an elevated first course.

Here’s how to serve them beautifully:

• With lemon wedges – the acidity brightens up the richness
• A side of spicy remoulade – creamy, zesty, and made to match
• Fresh herbs – a sprinkle of chopped parsley or chives adds color
• Mini forks or toothpicks – if serving as finger food
• Optional garnish – a tiny pinch of smoked paprika on top for flair

Want to turn them into something more? Pop them into slider buns with slaw for mini crab cake sandwiches, or plate them over arugula and shaved fennel for a light seafood salad.

Quip: They’re the kind of appetizer that disappears before the drinks are even poured.

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Storage Tips

We have organized these tips in a simple table to make them easier for you to read.

Here’s exactly how to prep, store, and reheat your crab cake appetizers to keep them just as delicious as day one:

Type	How	Shelf Life
Make-Ahead (Uncooked)	Shape and refrigerate crab cakes in a covered container	Up to 24 hours
Refrigerate (Cooked)	Store in airtight container; reheat in skillet over medium heat	Up to 3 days
Freeze (Uncooked)	Freeze patties on tray, then transfer to bag; thaw in fridge before frying	Up to 1 month
Freeze (Cooked)	Let cool, wrap individually, store in freezer-safe bag; reheat in oven or air fryer	Up to 1 month

Did You Know? Freezing them uncooked helps preserve that just-made texture after cooking.

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Tasty Variations to Try

Crab cakes are one of those magical dishes you can tweak without losing their soul. Here are a few crave-worthy variations to fit your style, mood, or what you’ve got in the pantry:

Baked Crab Cake Appetizers (Lighter & Hands-Off)

Prefer to skip the stovetop? Bake the crab cakes on a parchment-lined baking sheet at 400°F (200°C) for 12–15 minutes, flipping halfway through. They’ll be slightly less crispy but still flavorful and golden.

Pro Tip: Lightly spritz the tops with oil before baking for a more golden finish.

Air-Fried Crab Cakes (Crispy with Less Oil)

Place the chilled crab cakes in a single layer in your air fryer basket. Spray lightly with oil and cook at 375°F (190°C) for 8–10 minutes, flipping once. They come out crisp, tender, and ready in no time.

Mini Muffin Tin Crab Cakes (Party-Friendly)

Scoop the crab mixture into a greased mini muffin tin and bake at 375°F (190°C) for about 15 minutes, or until golden. This version is mess-free and great for buffets or potlucks.

Binder Swaps

Out of saltines? Try these instead:

• Panko breadcrumbs – for extra crunch
• Crushed Ritz crackers – buttery and rich
• Almond flour – for a low-carb or keto-friendly binder

Seasoning Alternatives

No Old Bay? No problem. Mix your own quick blend using:

• ¼ tsp paprika
• ¼ tsp celery salt
• Pinch of black pepper, cayenne, and ground mustard

Don’t be afraid to play, once you’ve mastered the base, the flavor doors are wide open.

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FAQs About Crab Cake Appetizers

How do you keep crab cakes from falling apart?

This is the #1 issue most people face, and it’s usually from too little binder or skipping the chill time. The egg and crushed saltines help hold everything together, but chilling the patties for at least 30 minutes before frying is crucial. It firms them up so they don’t crumble in the pan.

What kind of crab meat should I use?

Lump crab meat is the sweet spot, it’s flavorful, easy to find, and holds up well. Jumbo lump works too but is pricier. Avoid imitation crab or heavily shredded meat, as they won’t give the same texture. If using canned crab, make sure to drain it thoroughly and pat it dry with paper towels.

Can I make these ahead of time?

Absolutely. You can shape the crab cakes and store them uncooked in the fridge for up to 24 hours. Just cover them tightly and cook when ready. The remoulade can also be made a day ahead, it actually tastes better after a little rest.

Can you freeze crab cakes?

Yes! You can freeze them either before or after cooking. For uncooked, freeze the formed patties on a tray first, then transfer to a bag. Thaw overnight in the fridge before cooking. For cooked ones, cool completely, wrap individually, and reheat in a skillet or air fryer.

What’s the best binder for crab cakes?

We love using crushed saltines because they’re light and let the crab shine. But you can also use panko, Ritz crackers, or fine breadcrumbs. Each one gives a slightly different texture, so use what you like (or have on hand).

Should I bake or fry my crab cakes?

Both are great, but pan-frying gives you the crispiest, most golden crust. Baking is easier for big batches and less hands-on. Air frying falls somewhere in between. We’ve got all three covered in the Variations section above.

What can I substitute for Old Bay seasoning?

If you don’t have Old Bay, you can make your own quick blend with:

• ¼ tsp paprika
• ¼ tsp celery salt
• Pinch of cayenne, black pepper, and dried mustard
  It won’t be identical, but it’ll hit those same savory-spicy notes.

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Final Thoughts

There’s something undeniably special about crab cakes, especially when they’re crisp on the outside, tender in the middle, and made with love (and a little lemon on the side).

This pan-fried crab cake appetizer recipe brings everything to the table: simple ingredients, bold flavor, and that satisfying golden crust that always steals the show.

If you’ve been craving a reliable, crowd-pleasing seafood starter, this is the one to try. Whether you’re serving guests or just treating yourself, these little beauties are worth every bite.

You may also like:
– Crispy Baked Crab Cakes
– Seafood Pasta Salad Recipe
– Boiled Crab Recipe
– Crab Salad Recipe

Go ahead, grab some lump crab, fire up that skillet, and make it happen. I’d love to hear how yours turn out, so feel free to drop your questions or share your results in the comments below.

Happy cooking!