Virginia Beach Blue Crab Cakes with Cajun Remoulade
Golden pan-fried blue crab cakes featuring fresh crab meat and a spicy Cajun remoulade that adds a regional kick. This american-inspired seafood ready in about 50 minutes layers lump blue 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 300 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 blue crab meat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped green onions
- 1 tsp old bay seasoning
- 1/2 cup breadcrumbs
- 1 large egg
- 3 tbsp vegetable oil
- 1/4 cup mayonnaise (for remoulade)
- 1/2 tsp cajun seasoning
- 1 tbsp lemon juice
- 1/2 tsp minced garlic
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, gently combine 1 lb lump blue crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/4 cup finely chopped celery, 2 tbsp finely chopped green onions, 1 tsp Old Bay seasoning, 1/2 cup breadcrumbs, and 1 large beaten egg. Mix carefully to retain crab lumps.
- Step 2: Form the mixture into 8 equal patties, about 3 inches in diameter, and place on a baking sheet. Chill in the refrigerator for 30 minutes to firm up.
- Step 3: While chilling, prepare the remoulade by mixing 1/4 cup mayonnaise, 1/2 tsp Cajun seasoning, 1 tbsp lemon juice, and 1/2 tsp minced garlic in a small bowl. Refrigerate until serving.
- Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering. Carefully add crab cakes and cook for 4-5 minutes per side until golden brown and heated through.
- Step 5: Remove crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with the Cajun remoulade sauce on the side.
Frequently asked questions
How long does Virginia Beach Blue Crab Cakes with Cajun Remoulade take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Virginia Beach Blue Crab Cakes with Cajun Remoulade?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Virginia Beach Blue Crab Cakes with Cajun Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Virginia Beach Blue Crab Cakes with Cajun Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Virginia Beach Blue Crab Cakes with Cajun Remoulade?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
