These decadent crab cakes are made with fresh jumbo lump crab meat and minimal filler. I’ve paired them with my favorite Louisiana-style remoulade. Serve them with a salad or on a bun for a classic Maryland crab cake sandwich. Top with freshly squeezed lemon juice and enjoy!
Crab Cake Ingredients
- 1/2 cup of mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of hot sauce (I recommend the new Old Bay hot sauce!)
- 1/2 teaspoon Old Bay seasoning
- 1 pound of jumbo lump crab meat (check for shells!)
- 20 saltine crackers, finely crushed
- 1/4 cup of canola oil
For serving: lemon wedges, lettuce, tomato, and buns for crab cake sandwiches!
Remoulade Sauce Ingredients
- 1 1/4 cups of mayonnaise
- 1/4 cup of mustard
- 1 tablespoon of paprika
- 2 teaspoons of creole/Cajun seasoning
- 2 teaspoons of horseradish paste
- 1 teaspoon of pickle juice
- 1 teaspoon of hot sauce
- 1/4 teaspoon of Old Bay seasoning
- 1-2 cloves of garlic, finely minced
Directions
- Start with the sauce: Combine all remoulade sauce ingredients in a bowl and mix until smooth. Allow the ingredients to chill in the refrigerator for a few hours for the best flavor!
- Now for the crab cakes: In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, hot sauce and Worcestershire sauce until smooth.
- In a larger separate bowl, lightly toss together the lump crab meat and crushed saltine crackers. Carefully fold in the mayonnaise mixture until combined.
- Cover the crab mixture and allow it to chill in the refrigerator for at least an hour.
- Scoop the crab cake mixture into eight 1/3 cup mounds. Gently form each mound into patties that are about 1/2 inch thick.
- Heat the canola oil in a large skillet over medium-high heat and wait for the oil to shimmer.
- Add the crab cakes to the oil and cook for approximately 3 minutes on each side. (You can cook them in batches if your skillet can’t fit them all.)
- Set cooked crab cakes aside on a plate or platter and temporarily cover them in aluminum foil until all crab cakes have been cooked. *You can line the plate/platter with paper towels if you’d like to absorb some of the excess oil.
- Serve with fresh lemon wedges and the spicy remoulade sauce! Add a bun if you prefer a Maryland crab cake sandwich! For sides, I recommend slices of lettuce and tomato, a simple salad, corn, or your favorite summer sides.
