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These easy Maryland Crab Cakes with spicy remoulade sauce are packed with succulent lump crab meat, Old Bay seasoning, and only a little filler to get the most flavor of the crab meat. They are perfect for dinner or as a crab cake sandwich.
Prep Time: 10 Min
Jumbo lump crabmeat Egg Saltine crackers Mayonnaise tone-ground mustard Worcestershire sauce Smoked paprika Old Bay seasoning Fresh parsley Green onions Cracked black pepper Kosher salt Neutral oil for frying
Cook Time: 10 Min
Key Ingredients
Servings: 8
PRO-TIps
Handle the crabmeat carefully. Gently fold the crabmeat into the other ingredients and do not break it up too much. Chill the crab cakes before cooking. To help prevent the crab cakes from falling apart when cooking chill them for at least 30 minutes before baking or frying.
1
Combine the egg, mayonnaise, mustard, Worcestershire sauce, smoked paprika, Old Bay, parsley, green onions, black pepper, and salt together. Place the crabmeat on top, followed by the crumbled saltine crackers. With a rubber spatula or large spoon, gently fold everything together. Be careful not to break up the crabmeat too much.
2
Form the crabmeat mixture into 4 patties about 1 ½ inches thick and place on a wax paper-lined baking sheet. Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes.
3
In a large skillet heat oil until shimmering then add the crab cakes and cook until golden brown, crispy, and heated through Carefully flip the crab cakes and cook for another 3 minutes or until browned.
4
Serve crab cakes immediately with lemon wedges and spicy remoulade.