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Crispy Maryland Crab Cakes with Remoulade Sauce

Close-up of a perfectly seared, crispy Maryland Crab Cakes served next to a dollop of orange Remoulade Sauce.
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Make traditional, crispy Maryland-style crab cakes using minimal filler and serve them with a zesty, homemade Remoulade sauce.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon fresh lemon juice
  • 1/4 cup saltine cracker crumbs (or Panko breadcrumbs)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons unsalted butter, melted (for brushing/frying)
  • Vegetable oil, for frying (if pan-searing)
  • For the Remoulade Sauce: 1/2 cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon ketchup, 1 teaspoon hot sauce, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon black pepper

Instructions

  1. Gently mix the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice in a medium bowl. Do not overmix.
  2. In a separate small bowl, mix the cracker crumbs and parsley.
  3. Gently fold the crab meat into the wet mixture. Add the cracker crumb mixture last. Use a rubber spatula to fold everything together just until combined. Avoid breaking up the lumps of crab meat.
  4. Divide the mixture into 6 equal portions and gently form them into thick patties, about 1 inch thick. Do not pack them tightly.
  5. Place the formed crab cakes on a plate lined with parchment paper and chill in the refrigerator for at least 30 minutes to help them set.
  6. Prepare the Remoulade sauce: Whisk together all Remoulade sauce ingredients in a small bowl until smooth. Cover and chill until ready to serve.
  7. To cook the crab cakes, heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet over medium heat.
  8. Carefully place the chilled crab cakes into the hot oil, ensuring not to overcrowd the pan.
  9. Sear for 3 to 4 minutes per side until a deep golden-brown crust forms. If you prefer baking, brush the tops with melted butter and bake at 400°F (200°C) for 12-15 minutes, flipping halfway, until heated through and golden.
  10. Serve the crispy crab cakes immediately with the chilled Remoulade sauce.

Notes

  • Use jumbo lump crab meat for the best texture and flavor.
  • The key to a crispy exterior is a hot pan with enough fat for searing.
  • Chill the formed cakes thoroughly before cooking; this prevents them from falling apart during the searing process.

Nutrition

Find it online: https://savoryskies.com/crispy-maryland-crab-cakes-remoulade-sauce/