These Maryland-Style Crab Cakes with Spicy Remoulade make a wonderful main dish or served on a toasted bun as a delicious sandwich. Make them into mini crab cakes and serve them as an appetizer or finger food.
Make the Crab Cakes: Whisk 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. Gently fold everything together.
Make the Crab Cake Patties: Form the crabmeat mixture into 4 patties. Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes..
Fry the Crab Cakes: In a large skillet over medium-high heat, heat oil until shimmering. Add the crab cakes and cook until golden brown, crispy, and heated through. Serve immediately with lemon wedges and spicy remoulade.