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cooked crab cake on a white plate drizzled with remoulade

Crab Cakes with a Citrus Wheat Remoulade

  • Author: Sloan
  • Total Time: 25 minutes
  • Yield: 4 large crab cakes 1x


Crab Cakes with a Spicy Citrus Wheat Remoulade Sauce. The crab cakes can be made ahead of time and made to order. They also freeze well.


Units Scale


  • 8 oz Crab Meat
  • 1/4 cup Cream Cheese
  • 1/3 cup Breadcrumbs
  • 1/8 cup Onions (Fine Diced)
  • 1/8 cup Bell Pepper (Fine Diced)
  • 1/8 cup Bacon (Cooked and Crumbled)
  • 1/2 cup Breadcrumbs (Coating outside)
  • 2 tablespoons Cooking Oil


  • 1/3 cup Mayo
  • 1-2 tablespoon Sriracha (Depending on heat preference)
  • 2 tablespoons Citrus Beer



  1. Combined Crab, Cream Cheese, Breadcrumbs, Onion, Pepper, and Bacon. Remove a golf ball size portion of mixture {more or less depending on the size crab cakes you like}. Roll the mixture together to form a ball. Place on a plate.
  2. Add extra breadcrumbs to a plate. Place crab ball on breadcrumbs and flatten to form a patty. Press breadcrumbs into both sizes.
  3. Preheat a pan with Oil over medium heat. Add crab cakes and cook until golden brown on each side, about 3-4 minutes.


  1. Combine Mayo, Sriracha, and Beer in a bowl. Drizzle over cooked crab cakes.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Main Dish
  • Cuisine: American

Keywords: Crab Cakes, crab, Citrus Remoulade