Creole Crab Cake Sandwich with Remoulade Sauce

Crab cakes are delicious on their own and even better on a sandwich. I cooked the crab cakes Louisiana-style with a creole seasoning spice blend and tangy creole mustard.  For the sauce I went with a traditional Remoulade which is great on seafood.  Remoulade is easy to make and the primary ingredients are mayonnaise, ketchup, horseradish and lemon juice.  The flavors of the remoulade were really tasty with the flavors of the crab cake.  The buns were buttered and toasted for several minutes on the broil setting in the oven. I served the crab cake on a bun with lettuce and tomato and plenty of the remoulade.

Creole Crab Cake Sandwich with Remoulade Sauce
(makes 3 sandwiches)
Printable Version


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3/8 cup breadcrumbs
  • 8 oz. crab meat
  • 1 tbsp mayonnaise
  • 1 tsp dry mustard
  • 1/2 tbsp creole mustard
  • 1/2 tsp. Worcestershire
  • 1 tsp parsley, chopped
  • 1/2 beaten egg
  • 1/2 lemon, juice
  • 1/2 tsp creole seasoning
  • dash paprika
  • dash hot sauce
  • salt and pepper to taste
  • 1 tomato, sliced
  • 1 handful lettuce
  • 3 sandwich buns, buttered and toasted


  1. Combine the mayonnaise, mustard, dry mustard, worcestershire, parsley, egg, lemon juice, creole seasoning, paprika, and hot sauce in a bowl.
  2. Add the crab to the mixture. Fold in the breadcrumbs gently and form into small cakes.
  3. In a saute pan, melt the butter and oil on medium heat and saute the patties until slightly brown/crispy on the outside, about 5 minutes.
  4. Assemble the sandwich.

Remoulade Sauce
(makes 1/2 cup)


  • 1/4 cup mayonnaise
  • 1 tbsp creole mustard
  • 1 tbsp ketchup
  • 1 tsp horseradish
  • 1 small clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp capers, crushed
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • hot sauce to taste


  1. Mix everything together in a bowl. 

7 Thoughts on “Creole Crab Cake Sandwich with Remoulade Sauce

  1. Hi!

    These crab cakes look really good! Your food blog and photography is really impressive! If you’re interested, we would like to send you an invitation to join our new invite-only food community that we have just launched.

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  2. Great sandwich! I can’t wait to make slider versions of these on hawaiian bread. Thanks for the inspiration!

  3. Kristine on April 23, 2012 at 2:37 pm said:

    Hi there! I made this recipe last night for dinner. They were absolutely amazing! This recipe is a keeper. I tripled everything and made 5 large cakes… No capers, pepper sauce instead of hot sauce. I also could not find creole mustard, so I just used dijon with a little extra pepper sauce. The remoulade sauce was out of sight
    Thank you so much for sharing this recipe.
    Take Care,

  4. Pingback: Creole Crab Cake Sandwich | Cooking Pics

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