East Coast Crab Cakes with Rude Mama Remoulade

If you love seafood dinners, family meals that impress without breaking the bank, or just want to add bold flavor to weeknight cooking, this recipe is for you. These crispy East Coast crab cakes pair perfectly with a zesty Rude Mama Mango Hot Sauce remoulade—a creamy, tangy, slightly spicy dip that will make your family (and taste buds) beg for more.

This is a simple recipe for busy moms, seafood lovers, and anyone who wants gourmet flavor at home. The best part? With Rude Mama’s handcrafted hot sauce, you don’t need a long list of spices—just one bottle transforms ordinary crab cakes into an unforgettable dish.

🛒 Ingredients

1 cup mayonnaise

1 tbsp Rude Mama Mango Hot Sauce (buy it here)

1 tsp relish

3 cans of chunked crab meat (budget-friendly & easy)

¼ cup yellow bell pepper, diced

¼ cup red bell pepper, diced

Zest from ½ a lemon

2 eggs

1 cup breadcrumbs

👩🍳 Method

Make the Rude Mama Remoulade: Mix mayo, Rude Mama Mango Hot Sauce, and relish in a bowl until smooth. Chill in the fridge while you prep the crab cakes.

Mix the Crab Cakes: In a large bowl, combine crab meat, bell peppers, lemon zest, eggs, and breadcrumbs. Mix well until evenly coated.

Shape & Chill: Form into patties by hand and freeze for 10–15 minutes (this keeps them together during frying).

Cook Until Golden: Heat 1 inch of oil in a frying pan over medium heat. Fry crab cakes in batches of 4 for 5–6 minutes per side, until crispy and golden brown.

Serve & Enjoy: Plate with remoulade, a sprinkle of parsley or green onion, and lemon wedges.

🌶 Why Rude Mama Hot Sauce?

Unlike generic hot sauces, Rude Mama is handcrafted from a traditional Vietnamese recipe, made in Canada with fresh ingredients. The Mango Hot Sauce gives these crab cakes a balance of fruity sweetness and bold spice that no other sauce delivers. It’s the secret to turning an affordable can of crab into a dish that tastes restaurant-worthy.