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Crispy Authentic Maryland Crab Cakes Recipe with Tangy Remoulade Sauce

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These crispy Maryland crab cakes feature fresh lump crab meat with a golden crust and a tangy remoulade sauce that perfectly balances the richness. Quick and easy to make, they bring a taste of Chesapeake Bay to your table.

Ingredients

Scale
  • 1 pound fresh lump crab meat
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 large egg, room temperature
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 cup panko breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil or clarified butter for frying
  • For the Tangy Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 2 tablespoons pickle relish or finely chopped pickles
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • Hot sauce (optional, a few dashes)
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, gently combine 1 pound fresh lump crab meat with 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1 teaspoon Worcestershire sauce, 1 large egg, 2 tablespoons finely chopped fresh parsley, and 1/2 cup panko breadcrumbs. Use a light hand to keep crab lumps intact. If mixture is too wet, add more breadcrumbs. This takes about 5 minutes.
  2. Divide mixture into 4 equal portions (about 4 ounces each). Shape each into a round, flat patty about 3/4 inch thick. Place on parchment-lined tray and refrigerate at least 20 minutes to firm up.
  3. While crab cakes chill, mix 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon prepared horseradish, 2 tablespoons pickle relish, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and hot sauce if using in a small bowl. Season with salt and pepper. Refrigerate until serving.
  4. Heat about 2 tablespoons vegetable oil or clarified butter in a large skillet over medium-high heat until shimmering but not smoking, about 3 minutes.
  5. Carefully place crab cakes in the pan without crowding. Cook 4-5 minutes on first side until deep golden brown and crisp. Flip gently and cook 3-4 minutes on second side until firm and heated through. Adjust heat if browning too fast.
  6. Transfer cooked crab cakes to paper towel-lined plate to drain excess oil. Let rest a couple minutes to set crust and meld flavors.
  7. Serve crab cakes hot with a generous dollop of tangy remoulade sauce, lemon wedges, and optional fresh parsley garnish.

Notes

Do not overmix crab meat to keep lumps intact. Chill formed crab cakes before frying to help them hold together and develop a crispy crust. Use medium-high heat and avoid overcrowding the pan to maintain oil temperature and crispiness. For a lighter option, bake at 400°F for 12-15 minutes, flipping halfway. Leftovers keep well refrigerated for 2 days and can be reheated in a skillet to maintain crispiness.

Nutrition

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

Find it online: https://zorbmeal.com/crispy-authentic-maryland-crab-cakes-recipe-with-tangy-remoulade-sauce/