Go Back

Maryland Crab Cakes with Remoulade

Maryland crab cakes with remoulade are gently folded into tender patties, chilled, then pan-fried in a skillet until deeply golden. Serve the crisp-edged jumbo lump crab cakes with a tangy caper and mustard remoulade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
refrigerating 30 minutes
Total Time 1 hour 1 minute
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the crab cakes
  • 1 egg large
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice fresh
  • 2 tbsp parsley chopped fresh
  • 0.25 tsp black pepper
  • 1 lb crabmeat jumbo lump, picked over for shells
  • 0.33 cup saltine cracker crumbs finely crushed
  • 3 tbsp neutral oil such as canola, divided
For the remoulade
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 tbsp capers finely chopped
  • 1 tbsp parsley chopped fresh
  • 1 tsp hot sauce
  • 0.5 tsp paprika
  • 0.25 tsp kosher salt

Equipment

  • 1 12-inch skillet

Method
 

Make the crab cakes
  1. In a medium bowl, whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and black pepper until smooth.
  2. Gently fold in the crabmeat and cracker crumbs until just combined, keeping the crab pieces as intact as possible.
  3. Shape the mixture into 8 patties about 3/4 inch thick.
  4. Place the patties on a plate, cover, and refrigerate for 30 minutes.
Make the remoulade
  1. In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, capers, parsley, hot sauce, paprika, and salt.
  2. Cover and refrigerate until serving.
Cook and serve
  1. Heat 1 1/2 tablespoons oil in a 12-inch skillet over medium heat until shimmering.
  2. Cook 4 crab cakes for 3 to 4 minutes per side, until deeply golden and 160°F in the center.
  3. Transfer the cooked cakes to a plate and add the remaining 1 1/2 tablespoons oil to the skillet.
  4. Cook the remaining cakes the same way and serve with the remoulade.

Notes

Fold gently to keep the jumbo lump crab pieces intact. Store cooked crab cakes and remoulade separately in the refrigerator for up to 3 days; freeze cooked cakes for up to 2 months. For a gluten-free option, use gluten-free cracker crumbs.