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–+ servings

Maryland Style Crab Cakes with Spicy Remoulade

Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration time 30 minutes
Total Time 50 minutes

Equipment

Ingredients  

Spicy Remoulade

  • 2 tablespoons mayonnaise
  • 1 teaspoon Sriracha sauce
  • ½ teaspoon lime juice
  • ⅛ teaspoon kosher salt

Crab Cakes

  • 1 egg, beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon fresh parsley, chopped
  • 2 green onions, sliced
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon kosher salt
  • 1 pound jumbo lump crabmeat
  • ½ cup saltine crackers, crumbled
  • neutral oil for frying

Instructions 

Spicy Remoulade

  • Combine mayonnaise, Sriracha sauce, salt, and lime juice in a small bowl. Cover and refrigerate.

Crab Cakes

  • In a large bowl 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. With a rubber spatula or large spoon, gently fold everything together. Break up crab meat slightly.
  • Form the crabmeat mixture into 4 patties about 1 ½ inches thick and place on a wax paper-lined cooking sheet or baking pan. Cover tightly and refrigerate for at least 30 minutes.
  • 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, approximately 3 minutes per side.
  • Serve immediately with lemon wedges and spicy aioli.

Notes

1. Handle the crabmeat carefully. Gently fold the crabmeat into the other ingredients and do not break it up too much.
2. 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.
3. Carefully flip the cakes.  Use a thin metal fish spatula to flip the crab cakes. It’s flexible and easily slides under delicate crab cakes without them falling apart.
4. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the crab cakes and not the remoulade since the amount served for each crab cake will vary.
5. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.