Virginia Beach Blue Crab Cakes with Cajun Remoulade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried blue crab cakes featuring fresh crab meat and a spicy Cajun remoulade that adds a regional kick. This American-inspired seafood recipe, 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.

Prep: 40 min Cook: 10 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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