Maryland Crab Cakes Recipe
Two crab cakes, house-made remoulade, and lemon.
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Ingredients
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Crab Cakes
Remoulade Sauce
Garnish
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently fold together the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, green onions, bread crumbs, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, divide it into equal portions and form each portion into a patty, about 3 inches in diameter and 1 inch thick.
- 3
Chill the Cakes
Place the crab cakes on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape during frying.
- 4
Fry the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Remoulade Sauce
- 5
Make the Remoulade
In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, paprika, salt, and black pepper. Mix well until smooth. Refrigerate until ready to serve.
Serve
- 6
Garnish and Serve
Serve the crab cakes hot with a side of remoulade sauce and lemon wedges for squeezing over the cakes.