Maryland Crab Cakes Recipe
mixed baby greens old bay remoulade
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Ingredients
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Crab Cakes
Old Bay Remoulade
Mixed Baby Greens
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, egg, bread crumbs, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties (about 3 inches in diameter). Place the formed patties onto a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry each side for about 4-5 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Old Bay Remoulade
- 4
Make the Remoulade
In a medium bowl, combine mayonnaise, Old Bay seasoning, lemon juice, Dijon mustard, and hot sauce. Stir well until all ingredients are fully incorporated. Refrigerate until ready to use.
Mixed Baby Greens
- 5
Prepare the Salad
In a large bowl, combine mixed baby greens. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the greens and toss gently to coat.
