Grilled Maryland Blue Crab Cakes with Spicy Remoulade

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Succulent blue crab meat blended with herbs and spices, grilled to perfection and served with a zesty homemade remoulade sauce. This seafood recipe, ready in about 50 minutes, layers lump crab meat, mayonnaise, Dijon mustard into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lump crab meat
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2 tbsp fresh parsley, chopped
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil
• 1/3 cup for remoulade: mayonnaise
• 1 tbsp for remoulade: Dijon mustard
• 1 tsp for remoulade: hot sauce
• 1 tbsp for remoulade: lemon juice
• 1 clove for remoulade: minced garlic
• 1/2 tsp for remoulade: smoked paprika

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Instructions

1. Step 1: In a large bowl, combine 1 lb lump crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 2 tbsp chopped fresh parsley, 1/2 cup panko breadcrumbs, and 1 beaten large egg. Gently mix to combine without breaking up the crab meat.
2. Step 2: Shape the mixture into 6 equal-sized patties, about 3 inches in diameter and 1 inch thick. Refrigerate the patties for 30 minutes to help them hold together.
3. Step 3: Meanwhile, in a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 minced garlic clove, and 1/2 tsp smoked paprika until smooth; refrigerate until serving.
4. Step 4: Preheat a grill or grill pan to medium-high heat (around 400°F). Brush the patties with 2 tbsp olive oil on both sides.
5. Step 5: Grill the crab cakes for 4-5 minutes per side until they are golden brown and the internal temperature reaches 145°F, turning carefully to avoid breaking.
6. Step 6: Serve the crab cakes hot with the spicy remoulade on the side for dipping.