Recipe

Maryland Crab Cakes with Old Bay Remoulade

Savory Delights: Maryland Crab Cakes with a Spicy Twist

4.7 out of 5

Indulge in the flavors of the American East Coast with these delectable Maryland Crab Cakes. Made with fresh crab meat and a blend of aromatic spices, these crispy cakes are a true delight for seafood lovers.

Seafood› Crustacean Dish› Crab Dish› Maryland Crab Cakes

Cuisine of the Americas› American cuisine

Preparation time

30 minutes

Cooking time

10 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Dairy-free, Gluten-free (if using gluten-free breadcrumbs), Low-carb (if using almond flour instead of breadcrumbs), Keto-friendly (if using almond flour instead of breadcrumbs and a sugar-free remoulade sauce)

Allergens

Shellfish (crab), Eggs

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Paleo

Ingredients

1 pound (450g) fresh lump crab meat 1 pound (450g) fresh lump crab meat
1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
1/4 cup (60g) mayonnaise 1/4 cup (60g) mayonnaise
1 large egg, lightly beaten 1 large egg, lightly beaten
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper
2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 18g, 2g
Carbohydrates (total, sugars): 9g, 1g
Protein: 22g
Fiber: 1g
Salt: 1.5g

Preparation

1.
In a large bowl, gently combine the crab meat, breadcrumbs, parsley, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
2.
Form the mixture into 8 equal-sized patties and place them on a baking sheet lined with parchment paper.
3.
Refrigerate the crab cakes for at least 30 minutes to allow them to firm up.
4.
Heat the vegetable oil in a large skillet over medium heat.
5.
Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
6.
Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
7.
Serve the Maryland Crab Cakes hot with the Old Bay remoulade sauce on the side.

Treat your ingredients with care...

Crab meat — Use fresh lump crab meat for the best flavor and texture. Be sure to check for any shell fragments before using.
Old Bay seasoning — This iconic spice blend is essential for authentic Maryland Crab Cakes. If you can't find it, you can make your own by combining celery salt, paprika, black pepper, cayenne pepper, dry mustard, nutmeg, cinnamon, and allspice.

Tips & Tricks

Be gentle when mixing the crab cake ingredients to avoid breaking up the crab meat too much.
Refrigerating the crab cakes before cooking helps them hold their shape better.
Use a spatula to flip the crab cakes gently to prevent them from falling apart.
Serve the crab cakes with a squeeze of fresh lemon juice for an extra burst of flavor.
If you prefer a spicier kick, add a pinch of cayenne pepper to the crab cake mixture.

Serving advice

Serve the Maryland Crab Cakes as an appetizer or as the main course alongside a fresh green salad. They pair well with a side of coleslaw and a slice of crusty bread.

Presentation advice

Arrange the crab cakes on a platter, garnished with fresh parsley or chives. Serve the Old Bay remoulade sauce in a small bowl on the side for dipping.