Crab Cakes and Remoulade Sauce
I eat crab cakes all of the time. Like, seriously, every week I make crab cakes and remoulade sauce and save the left overs for a crab omelet the next morning. So when I made crab cakes for the first time, I used the recipe below and use it nearly every time I'm feening for this traditional Maryland dish.
By the way, I'm from Baltimore, so I've grown up with crabs my entire life.
I like my crab cakes with little filler and with lots of lumpy meat. Therefore with this recipe, it's very important to not overmix the batter or else you'll lose all of the chunks that make Maryland crab cakes so special.
This recipe is super easy to make and takes less than 20 minutes to prepare (prior to refrigerating). I recommend serving these crab cakes with light sides such as my couscous, corn and tomato salad, or with some roasted zucchini, carrots and onions.
1.5 lb of jumbo lump crab meat
1 egg (room temperature)
½ cup of finely crushed crackers
¼ cup of mayonnaise
1 tbs of Dijon mustard
1 tsp of chopped parsley
¼ tsp of kosher salt
Fresh ground black pepper
1 tsp of old bay seasoning
½ tsp of garlic powder
¼ tsp of crushed red pepper
1/3 cup of Mayonnaise
1-1.5 tsp Sirracha
1/4 tsp paprika
Pinch of Cayenne pepper
1 tsp of relish
1/2 tsp of dried parsley
1. In a medium bowl, mix the egg, mustard, and mayo.
2. Fold crabmeat into the mixture.
3. Add the old bay, garlic powder, crushed red pepper, salt, pepper, parsley and crackers and fold them into the crab meat.
4. Cover and refrigerate for at least 30 minutes so the mixture can set. You can also make this the night before and cook the crab cakes the next day.
5. Scoop the crab cakes into 1/4 cup cakes and place onto a baking sheet with parchment paper. This is enough for six crab cakes.
6. Place in the oven and broil on low for 10 minutes and then 6 minutes on high until lightly browned. Serve with remoulade.
Combine all ingredients and season with salt and pepper to taste. Place in the refrigerator until it's time to serve.