Maryland Crab Cakes Recipe
jumbo crab, chili remoulade, roasted green beans, shallot, garlic
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Ingredients
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Crab Cakes
Chili Remoulade
Roasted Green Beans
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter. Place the formed patties on a baking sheet lined with parchment paper.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Chili Remoulade Preparation
- 4
Combine Ingredients
In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, garlic powder, hot sauce, and salt until smooth. Refrigerate until ready to serve.
Roasted Green Beans Preparation
- 5
Preheat Oven
Preheat your oven to 425°F (220°C).
- 6
Prepare Green Beans
In a large bowl, toss the trimmed green beans with olive oil, sliced shallots, minced garlic, salt, and black pepper until evenly coated.
- 7
Roast
Spread the green bean mixture on a baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes, or until the green beans are tender and slightly caramelized.
Cooking Crab Cakes
- 8
Cook Cakes
In a large skillet, heat a tablespoon of oil over medium heat. Add the crab cakes in batches, cooking for about 4-5 minutes on each side, or until golden brown and cooked through.
- 9
Serve
Serve the crab cakes warm with a side of roasted green beans and a dollop of chili remoulade on top.
