Maryland Crab Cake Recipe
Sweet Corn / Cherry Tomatoes / Old Bay Remoulade
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Ingredients
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Crab Cakes
Sweet Corn Salad
Old Bay Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, diced celery, chopped green onions, salt, and black pepper. Gently mix until combined.
- 2
Add Bindings
Carefully fold in the bread crumbs and the beaten egg into the crab mixture until incorporated. Be careful not to break apart the crab meat.
- 3
Form the Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place them on a plate or baking sheet.
- 4
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 5
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, add the crab cakes in batches and cook for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Sweet Corn Salad
- 6
Combine Ingredients
In a large bowl, combine the cooked sweet corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- 7
Dress the Salad
In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper. Pour the dressing over the corn mixture and toss to combine.
- 8
Chill
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Old Bay Remoulade
- 9
Mix the Remoulade
In a medium bowl, whisk together the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, hot sauce, and salt until smooth. Adjust seasoning as necessary.
- 10
Chill
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.