Maryland Style Lump Crab Cake Recipe
citrus-caper remoulade. mixed lettuces.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cakes
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, parsley, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place the formed cakes on a parchment-lined baking sheet.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium-high heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 5
Make the Remoulade
In a small bowl, combine the mayonnaise, capers, lemon juice, lime juice, minced garlic, dill, salt, and black pepper. Mix until well combined.
- 6
Serve
Serve the crab cakes warm with a generous dollop of citrus-caper remoulade on top and a side of mixed lettuces.
