Maryland Jumbo Lump Crab Cake Recipe
Chesapeake Bay Crab, Remoulade, Lemon
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Ingredients
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Crab Cakes
Remoulade Sauce
Garnish
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, and the beaten egg. Gently fold the mixture until well combined, being careful not to break up the crab meat too much.
- 2
Add Cracker Crumbs
Gradually add the cracker crumbs to the mixture, stirring gently until the mixture holds together. Season with salt and black pepper to taste.
- 3
Form the Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- 4
Fry the Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes, cooking in batches if necessary. Fry for about 4-5 minutes per side, or until golden brown and crispy. Remove from skillet and drain on paper towels.
Remoulade Sauce
- 5
Prepare the Sauce
In a medium bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Season with salt and black pepper to taste. Mix until smooth.
Garnish
- 6
Serve
Plate the crab cakes and drizzle with remoulade sauce. Garnish with lemon wedges and chopped parsley before serving.