Maryland Crab Cake Recipe
A blend of crab meat, herbs, and spices, served with a zesty remoulade sauce.
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Ingredients
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Crab Cake Ingredients
Remoulade Sauce Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onions, beaten egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Shape the Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes onto a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium heat until hot.
- 5
Cook the Crab Cakes
Carefully place the crab cakes in the skillet, cooking in batches if necessary. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- 6
Drain and Keep Warm
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Keep them warm in a preheated oven at 200°F (93°C) while you cook the remaining cakes.
Remoulade Sauce Preparation
- 7
Mix the Sauce Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped capers, chopped parsley, salt, and black pepper. Mix until well combined.
- 8
Chill the Sauce
Cover the bowl and refrigerate the remoulade sauce until ready to serve, allowing the flavors to meld.
Serving
- 9
Serve the Dish
Serve the crab cakes hot with a generous dollop of the zesty remoulade sauce on the side.