Maryland Crab Cakes with Old Bay Remoulade

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. 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. 2.
   Form the mixture into 8 equal-sized patties and place them on a baking sheet lined with parchment paper.
3. 3.
   Refrigerate the crab cakes for at least 30 minutes to allow them to firm up.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat.
5. 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. 6.
   Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
7. 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.