Crab Cakes with Remoulade

Maryland’s Chesapeake shores made crab cakes a coastal classic, celebrating sweet jumbo lump meat with just enough binder to hold. Pan-seared until golden and paired with a bright, tangy remoulade, they keep the crab front and center.

Serves 4

Estimate for one serving

• 380 cal
• 26g protein
• 12g carbs
• 26g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 lb jumbo lump crab meat
• 1 large egg
• 1/4 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 Tbsp fresh lemon juice
• 2 Tbsp, finely chopped fresh parsley
• 1/2 cup, crushed saltine crackers
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 Tbsp vegetable oil
• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp fresh lemon juice
• 1 Tbsp, drained and chopped capers
• 1 Tbsp, finely minced shallot
• 1/2 tsp hot sauce
• 1/4 tsp paprika
• 1/4 tsp kosher salt

Instructions

1. 1In a small bowl, whisk together all remoulade ingredients: mayonnaise, Dijon, lemon juice, chopped capers, minced shallot, hot sauce, paprika, and salt. Cover and refrigerate while you prepare the crab cakes.
2. 2Gently pick through the crab meat to remove any shell fragments, keeping the lumps as intact as possible. Place in a large mixing bowl.
3. 3In a separate medium bowl, whisk the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, lemon juice, chopped parsley, salt, and black pepper until smooth.
4. 4Pour the wet mixture over the crab meat. Add the crushed saltine crackers. Fold gently with a spatula until just combined; do not overmix or break up the crab lumps.
5. 5Divide the mixture into 8 equal portions. Shape each into a patty about 3 inches wide and 3/4 inch thick. Place the formed cakes on a plate and refrigerate for 15–20 minutes to firm up.
6. 6Heat vegetable oil in a large nonstick skillet over medium heat until shimmering.
7. 7Carefully add 4 crab cakes to the hot pan. Cook 4–5 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm. Repeat with the remaining 4 cakes, adding a little more oil if needed.
8. 8Serve 2 warm crab cakes per person with a generous dollop (about 2 Tbsp) of chilled remoulade on the side. Garnish with extra lemon wedges and parsley if desired.