Maryland Crab Cake Recipe
With spicy remoulade coleslaw
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Ingredients
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Crab Cakes
Spicy Remoulade Coleslaw
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Gently mix until all ingredients are well combined, being careful not to break up the crab meat too much.
- 2
Shape the Crab Cakes
Using your hands, shape the mixture into patties about 2 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the crab cakes to firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels.
Spicy Remoulade Coleslaw
- 5
Prepare the Coleslaw
In a large mixing bowl, combine the shredded green cabbage and grated carrots. Toss to mix well.
- 6
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, hot sauce, celery salt, sugar, salt, and black pepper until smooth and well combined.
- 7
Combine Coleslaw and Dressing
Pour the dressing over the cabbage and carrot mixture. Toss well to coat all the vegetables evenly with the dressing.
- 8
Chill and Serve
Cover the coleslaw and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve alongside the crab cakes.