Grilled Old Bay-Spiced Crab Cakes with Tangy Remoulade

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Maryland-style crab cakes infused with Old Bay seasoning, grilled to a golden finish and served with a zesty remoulade sauce. This American-inspired 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 350 calories and feeds 4, 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
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 large egg
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1/2 cup mayonnaise (for remoulade)
• 1 tsp Dijon mustard (for remoulade)
• 1 tsp prepared horseradish
• 1 tbsp lemon juice (for remoulade)
• 1 tbsp capers, chopped
• a few dashes hot sauce
• 1 tbsp chopped fresh chives

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Instructions

1. Step 1: In a large bowl, gently fold together 1 lb lump crab meat, 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 2 tsp Old Bay seasoning, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 large beaten egg, 1/2 cup panko breadcrumbs, and 2 tbsp chopped fresh parsley until just combined without breaking up the crab meat.
2. Step 2: Form the mixture into 8 equal-sized patties about 3 inches in diameter and 1 inch thick. Place on a parchment-lined tray and refrigerate for 30 minutes to firm up.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush both sides of the crab cakes with 2 tbsp olive oil.
4. Step 4: Grill the crab cakes for 4-5 minutes per side until golden brown with grill marks and cooked through, flipping carefully to avoid breaking.
5. Step 5: Meanwhile, stir together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tbsp chopped capers, a few dashes of hot sauce, and 1 tbsp chopped fresh chives in a small bowl until smooth.
6. Step 6: Serve the grilled crab cakes hot with a generous dollop of the tangy remoulade sauce on the side.