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Crispy Maryland Style Crab Cakes Recipe Easy Homemade with Creamy Remoulade

Maryland style crab cakes - featured image
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A straightforward and delicious recipe for Maryland style crab cakes with a crispy golden crust and a creamy, tangy remoulade sauce. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 lb lump crab meat, picked over to remove shells
  • ½ cup plain breadcrumbs or crushed saltine crackers
  • 2 large eggs, beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or clarified butter, for frying
  • ½ cup mayonnaise (for remoulade)
  • 1 tablespoon Dijon mustard (for remoulade)
  • 1 tablespoon whole grain mustard (for remoulade)
  • 1 tablespoon lemon juice (for remoulade)
  • 1 teaspoon Worcestershire sauce (for remoulade)
  • 1 teaspoon hot sauce or cayenne pepper (optional, for remoulade)
  • 1 tablespoon finely chopped capers (for remoulade)
  • 1 tablespoon finely chopped fresh parsley (for remoulade)
  • Salt and pepper, to taste (for remoulade)

Instructions

  1. In a large bowl, gently combine lump crab meat with breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Avoid overmixing to keep crab in chunks.
  2. Shape the mixture into 8 equal patties, about 3 inches in diameter and ½ inch thick. Place on a plate or baking sheet and refrigerate for at least 20 minutes.
  3. Whisk together mayonnaise, Dijon mustard, whole grain mustard, lemon juice, Worcestershire sauce, hot sauce (if using), capers, parsley, salt, and pepper in a small bowl. Refrigerate until serving.
  4. Heat 2 tablespoons of vegetable oil or clarified butter in a large skillet over medium heat until shimmering but not smoking.
  5. Carefully place crab cakes in the skillet without overcrowding. Cook 4-5 minutes per side until golden brown and crispy, flipping gently once.
  6. Transfer cooked crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with creamy remoulade on the side.

Notes

Avoid overmixing the crab mixture to keep texture light and flaky. Chill crab cakes before frying to help them hold together. Use medium heat to prevent burning and sogginess. Baking is an option for a lighter version but will not be as crispy. Remoulade can be made ahead for better flavor melding.

Nutrition

Keywords: Maryland crab cakes, crab cakes recipe, seafood, remoulade sauce, easy crab cakes, crispy crab cakes, homemade crab cakes

Find it online: https://magnetmeal.com/crispy-maryland-style-crab-cakes-recipe-easy-homemade-with-creamy-remoulade/