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Maryland-Style Crab Cakes with Remoulade Sauce

May 19, 2020 · Speshyl · Leave a Comment

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This post contains affiliate links.

Seafood. I cannot express the deep love I have for seafood without underselling it. Crab, Shrimp, and Clams hold the top three spots in my heart. I usually spend my summers down at City Island in the Bronx, and it has been that way since I was a child. They have tons of restaurants running along the strip, serving up the best seafood you can find in the Bronx. Today I’m going to show you how to make one of my favorite seafood dishes, Maryland-Style Crab Cakes served over a Remoulade Sauce. Whenever crab cakes are an option as an appetizer on any menu, there is a 99% chance I’ll order them. I was so excited when I figured out how to make these at home, and I am happy that I get to share them with you now.

This recipe was adapted from Chef Taylor Boudreaux’s recipe, which can be found here.

Crab Cakes

Lets make Crab Cakes!

We are going to start by mixing all of our ingredients, except for the crab meat, egg, parsley, and breadcrumbs, into a large bowl. Taste the mixture for seasoning, and add in the egg. Whisk until thoroughly combined. 

Gently add the crabmeat into the bowl and fold until it is evenly coated with the wet mixture. Add in the breadcrumbs and parsley, and mix gently. We are mixing gently here because we don’t want to break up those lumps of crabmeat.

Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes. This hydrates the breadcrumbs and helps the crab cakes stay together once they are ready to be baked.

You’re up, Remoulade!

While the mixture is setting up in the refrigerator, you can start preparing the Remoulade Sauce. Mix all of the ingredients together in a bowl. Store in the refrigerator, covered well with plastic wrap and keep for up to two weeks.

Crab Cakes

Preheat your oven to 400F degrees. Rub 1 tablespoon of unsalted butter to coat the bottom of a cast iron skillet or a baking dish. Remove the crab mixture from the refrigerator and begin shaping into balls. I used an ice cream scoop to make 9 even sized crab cakes. They measure out to be about 3 tablespoons each. Space them out evenly in your pan/dish, and add another tablespoon of butter (broken into pieces) all around the crab cakes. Sprinkle the crab cakes lightly with a little more Old Bay Seasoning.

Place into the oven for 15 minutes, and then under the broiler for 5 minutes so that the tops can become golden brown.

Serve over Remoulade Sauce and enjoy!

Crab Cakes

Check Out This Video on How I Make Maryland-Style Crab Cakes:

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Crab Cakes

Maryland-Style Crab Cakes with Remoulade Sauce


  • Author: Speshyl
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 9 Crab Cakes 1x
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Description

Maryland-Style Crab Cakes filled with jumbo lump crab meat served over a Remoulade Sauce. Adapted from Chef Taylor Boudreaux.


Scale

Ingredients

Maryland-Style Crab Cakes

  • 1 lb lump crab meat
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon old bay seasoning
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1/4 cup fresh parsley, chopped

Remoulade Sauce

  • 1/2 cup mayo
  • 1 tablespoon dijon mustard
  • 2 tablespoons sweet relish
  • 1 teaspoon hot sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon lemon juice

Instructions

Crab Cakes

  • Mix most of your ingredients, excluding the crab meat, egg, parsley, and breadcrumbs, into a large bowl. Taste mixture for seasoning, and add in the egg, Whisk until thoroughly combined.
  • Gently add the crabmeat into the bowl and fold until every piece is evenly coated with the wet mixture. Add in the breadcrumbs and parsley, and mix gently.
  • Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes. This hydrates the breadcrumbs and helps the crab cakes stay together once they are ready to be baked.
  • Preheat your oven to 400F degrees. Rub 1 tablespoon of unsalted butter to coat the bottom of a cast iron skillet or a baking dish. Remove the crab mixture from the refrigerator and begin shaping into balls. I used an ice cream scoop to make 9 even sized crab cakes. They measure out to be about 3 tablespoons each. Space tehen out evenly in your pan/dish, and add another tablespoon of butter (broken into pieces) all around the crab cakes. Sprinkle the crab cakes lightly with a little more old bay seasoning.
  • Place into the oven for 15 minutes, and then under the broiler for 5 minutes so that the tops can become golden brown.
  • Serve over remoulade sauce and enjoy!

Remoulade Sauce

  • Mix all of the ingredients together in a bowl. Store in the refrigerator, covered well with plastic wrap and keep for up to two weeks. Enjoy!
  • Category: appetizers, seafood
  • Method: Baking

Keywords: crab cakes, remoulade sauce

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Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

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thedailyspeshyl

✨Personal Chef
✨In-home Private Dining & Meal Prep
✨Email thedailyspeshyl@gmail.com for inquiries

Personal Chef | NYC
Baby, talk about feeling seen!! @tatianabychefkwam Baby, talk about feeling seen!! @tatianabychefkwame @chefkwameonwuachi is everything reviews say it is, and then some! I felt like I was represented in every dish: An Afro-Caribbean-Latina born and raised in the Bronx, NY! This is some of the most delicious food I’ve had in a long time & I can’t wait to go back. Something I’m striving for as a chef is being able to tell my story through food & sharing that with everyone I come across and am able to work with, so this meal definitely left me inspired.

Here’s what we ate:
• Hamachi Escovitch
• Curried Goat Patties
• Truffle Chopped Cheese
• Braised Oxtails
• Brown Stew Red Snapper
• Drink: Nutcracker (& another that I forgot the name of)

I can’t even choose favorites because I thoroughly enjoyed everything! Service was amazing, the music was dope, & the vibes were immaculate. I can’t wait to go back!

#thedailyspeshyl #nyceats #nycrestaurants #tatianarestaurant #oxtail #redsnapper #hamachi #curriedgoat #choppedcheese
This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
It’s my birthday 🥳 🎈& yes… I did make my It’s my birthday 🥳 🎈& yes… I did make my own cake 😌
Hey @bobbyflay, next time we meet, we’ll be comp Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves
Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen 🤗

#thedailyspeshyl #personalchef #personalchefservices #personalcheflife #dayinmylife #privatechef #privatecheflife
#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
Such an incredible weekend!!! My friend @simply_sh Such an incredible weekend!!! My friend @simply_shiaa threw my love, her twin sister, @sophisticated_shay a gender reveal!! All of our friends came together to make this a memorable event for Shay & Rob, & I have to say… WE DID THAT!!! 🔥

Shay, I love you so much!!! I can’t wait to meet my God-babies 🥹❤️

Event Coordinator/Organizer/Empanadas: @simply_shiaa 
Balloon Arches/Decor: @_sha_mommy_
Centerpieces/Tables/Decor: @valerie_maezee 
Decor/Games: @alldamndej 
Photography/Videography: @aliensonvacation @taliaelisephotography 
Contributors: @infamous_nisa @channysworld @big_n_tastyy 
Food/Cake/Grazing Table: ME! @thedailyspeshyl 

(I no longer offer this type of catering as a service, but when it comes to family who love and support me & vice versa… I’ll do anything❤️)

#thedailyspeshyl #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #privatecheflife
Raise your hand If you’ve forgotten to pick up t Raise your hand If you’ve forgotten to pick up that box of stock on your grocery store run for the 100th time 🙋🏽‍♀️. I’ve been using @betterthanbouillon in place of stock now for about a year, and it has never let me down. @betterthanbouillon is so convenient for me, especially as a personal chef. I always want to add that little extra something to my clients meals, and these bases add a boost of flavor that is hard to pinpoint, but easy to notice and love. For quick stocks, I just dissolve a teaspoon of any flavor base into 8oz of water, and it’s ready to cook with. You can use it in soups, gravies, marinades… the possibilities are endless. Today I used the Roasted Garlic Base to make this Creamy Fettuccini with Chicken (recipe below). 
 
What’s your favorite base flavor? If you haven't tried any yet, what are you waiting for?! Click the link in my bio to try out this kitchen staple!
 
#ad #betterthanbouillon #kitchentips #secretingredient #stocksmadeeasy
 
* 1 lb chicken breast
* 1 1/2 tsp kosher salt
* 1/2 tsp thyme
* 1/2 tsp black pepper
* 1/4 tsp cumin
* 1/4 tsp cayenne pepper
* 1 tbsp neutral cooking oil
* 16 oz fettuccini, fresh
* 3 tsp Better Than Bouillon Roasted Garlic Base
* 1 cup heavy cream
* 1 cup parmesan cheese, shredded
* 2 tbsp unsalted butter
* salt and pepper to taste
* evoo to finish
 
1. Preheat oven to 350°F.
2. Season chicken breast with spices and oil, place on a sheet tray, into the oven, and cook until the internal temp reaches 160°F to 165°F (about 30-45 mins).
3. Boil fettuccini noodles until al dente. Save a cup of pasta water to the side and drain the pasta. Add the pasta back into the pot along with the Better Than Bouillon Roasted Garlic Base, heavy cream, and parmesan and set over low heat until sauce comes together. You can add in as much reserved pasta water you like to make it saucier. Finish with butter at the very end. Season with salt and pepper to taste and drizzle extra virgin olive oil once plated. Serve alongside chicken breast.
I love cooking for dinner parties because it gives I love cooking for dinner parties because it gives me a chance to express myself & my creativity. I love fulfilling clients wishes & executing memorable moments on their special days that will last forever🥰 Food is the biggest connector, in my eyes, & sharing a meal is one of the greatest forms of love.

To book your special event with me, visit my website: thedailyspeshyl.com

#thedailyspeshyl #privatedining #birthdaydinnerparty #birthdaydinner #dinnerparty #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #personalchef #privatechef #privatecheflife #privatechefservice
Part 2 of the private dinner party! I finished up Part 2 of the private dinner party! I finished up some final prep and headed to the event location. Built a grazing board upon arrival and started firing off the courses. I packed up all of the leftovers for the client to enjoy later, cleaned the kitchen & headed home 🤗

To book a private dinner with me, visit my website thedailyspeshyl.com and fill out the inquiry form.

Recipe for the French onion soup is on my website & the recipe for the lamb chops are in a previous post.

#thedailyspeshyl #privatedinnerparties #personalchef #privatechef #privatecheflife #personalchefservices #lambchops #potatogratin #brusselsprouts #chocolatesouffle #frenchonionsoup #nycpersonalchef
Let’s prep for a dinner party! I worked at my re Let’s prep for a dinner party! I worked at my regular clients house in the afternoon, came home, and started prepping for another clients birthday dinner that was being held the next day. I like to get a lot of prep out of the way the day before, so when I show up to a clients event, the courses will be ready to be fired off and served immediately. Come back tomorrow for part two ✌🏽

P.s.: me and the Japanese mandolin have not been friends since I sliced my right index finger open on shift when I was working at Gramercy Tavern last year😭 I still have phantom pains whenever I use it.

P.p.s: Recipe for the French Onion Soup is on my website! Thedailyspeshyl.com. Link in bio!
Recipe for the lamb chops is in a previous post.

#thedailyspeshyl #dayinthelife #dayinmylife #nycpersonalchef #nycprivatechef #privatedinner #privatedinnerparties #personalchef #personalcheflife #personalchefservices
Happy November 1st! Reposting this early, because Happy November 1st! Reposting this early, because last year y’all almost killed me for waiting to post it the day before Thanksgiving (after you grated your cheese already 🤭).

A few points I would like to mention:
• if you freeze your cheese for a few mins before grating (15-20 mins) they won’t smear and get caught up in the food processor
• the parts don’t take long to clean. I get it done in under 3 mins every time
• pre-shredded cheese is covered with cellulose and other anti caking agents which prevents it from melting or clumping in the bag. This leads to a product of lesser quality when you cook with it. Block cheese is always better when it comes to melting.

#thedailyspeshyl #HBambassador #apronsquad #thanksgivingtips #thanksgivingprep #cookinghacks #cheesegrater
Thanksgiving is right around the corner, and I’m Thanksgiving is right around the corner, and I’m using @betterthanbouillon as my secret ingredient in my Collard Greens this holiday season.

I remember watching my mom make Collard Greens every single year for Thanksgiving and Christmas, and it was always my favorite side dish. Now hear me out… we can do so much better than using regular old chicken stock. @betterthanbouillon Reduced Sodium Roasted Chicken Base packs a punch of flavor, so I love adding it to my pot for cooking down greens. The reduced sodium version is also dairy free, so all my dairy allergen/intolerance friends can enjoy this recipe as well! Click the link in my bio to try the Reduced Sodium Roasted Chicken Base, and keep reading to find the recipe for my Collard Greens below.

…

INGREDIENTS 
• 4 cups water
• 1 smoked turkey leg
• 3 bunches collard greens
• 2 tsp Better Than Bouillon Reduced Sodium Roasted Chicken Base
• 1/2 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 tsp apple cider vinegar

INSTRUCTIONS
1. In a large pot add in the smoked turkey leg & water. Bring to a boil, reduce to a simmer, cover & cook for an hour.

2. Rinse and scrub the collard greens under running water until they’re clean and free of any grit. Break each leaf into bite sized pieces.

3. Uncover the pot with the turkey leg and add in the Better Than Bouillon Reduced Sodium Roasted Chicken Base, seasoning salt, pepper, smoked paprika, red pepper flakes, apple cider vinegar, and sugar. Bring to a boil, reduce heat to low & cover. Let cook for another hour.

4. Uncover, (you will notice that the amount of greens has reduced dramatically), & remove the turkey drumstick. Shred it (removing the meat from the bone), and add the meat back into the pot of greens. Serve.

#ad #betterthanbouillon #thanksgivingrecipes #collardgreens #sidedishes #roastedchickenbase
Chicken & Dumplings 🤤 Soup season is here! Thes Chicken & Dumplings 🤤 Soup season is here! These past few days, the weather has called for this exact dish. I used Allison Roman’s recipe from the NYT & it was so damn good! This was actually my first time making chicken & dumplings & I have to say, I’ll be making it more often. I’m not gonna lie, it did take quite a while since the stock was made from scratch, but it was well worth it. Leeks are my absolute favorite allium, so I was pretty excited to see that the recipe called for them.

#thedailyspeshyl #chickenanddumplings #soupseason #nytcooking
We’re coming into my favorite season, Fall, and We’re coming into my favorite season, Fall, and that calls for some comfort food! There’s honestly nothing more comforting than a nice hearty bowl of Mushroom Risotto that comes together in about 30 minutes, and @betterthanbouillon takes it to another level. I used the Mushroom Base to make the mushroom stock that cooks the risotto. It was super easy too; all you need is hot water and a tablespoon of @betterthanbouillon’s mushroom base to have a stock come together in seconds. This base intensifies the mushroom flavor, and every grain of arborio rice soaks up that umami richness. It’s out of this world, honestly & truly! You can get your hands on this base by clicking the link in my bio, and you can find the recipe for this 30 Minute Mushroom Risotto below.

Ingredients:
5 cups water
1 tablespoon Better Than Bouillon Mushroom Base
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 oz mushrooms, sliced (any variety)
Small shallot, small dice
1 cup Arborio rice
1/3 cup white wine
1 thyme sprig
1/2 - 1 cup Parmesan cheese, freshly grated

1. Bring water to a boil. Add in a tablespoon of Better Than Bouillon Mushroom Base to make the mushroom broth.
2. In a large sauce pan over medium/high heat, add in 1 tablespoon of butter and olive oil. Once the oil is shimmering, add the mushrooms and sauté them for 5-7 minutes until they are nicely browned.
3. Remove the mushrooms & add the shallots into the same pot. Sauté until translucent and add in the Arborio rice. Toast the rice for 1-2 minutes until the edges of the grains are translucent.
4. Pour in the wine, scraping the bottom of the pot, and cook until absorbed.
5. Add in mushroom stock a ladle full at a time and vigorously stir the rice until the liquid is absorbed. Continue adding only a ladle or two of stock after each addition is absorbed. 
6. Once the rice is cooked through (Al dente), remove the saucepan from the heat & stir in the Parmesan and remaining 2 tablespoons of butter. Add in the mushrooms and stir until they spread through the risotto. Serve immediately.

#ad #betterthanbouillon #risotto #mushroomrisotto #30minutemeals #mushroombase
Another day in my life a an NYC personal chef! Yes Another day in my life a an NYC personal chef! Yesterday was a good day for many reasons… (watch until the end to see why 👀). Here’s what was on the menu:

• Zucchini Taco Boats with Black Beans, avocado crema & Asparagus (not pictured)

• BBQ Chicken wings with Cornbread, Green Beans, & Twice Baked Sweet Potatoes

Cracking up at how long it took for my mom to notice what I was showing her (I had to edit it down) 😂 Thank you to each and every one of you for following me on this journey! I’ve been food blogging and sharing my passion for food since October 2018. That’s 4 whole years to date!! I can’t believe how far I’ve come & how different my life looks now compared to 4 years ago. I’ve always said that personal cheffing was my dream since the beginning of high school (2007 😳), and it’s still crazy to me that it’s my reality now. I’m extremely early on in this career, so I’m super excited to see my progress & how much I can grow over the next few years. I hope you’ll continue to take this ride with me🤗

#thedailyspeshyl #personalchef #privatechef #personalcheflife #privatecheflife #dayinthelife #dayinmylife
Short ribs, two ways! I had a ton of short ribs to Short ribs, two ways! I had a ton of short ribs to cook off (3.5 lbs to be exact), and I knew there would be a good amount leftover. So I decided to make short rib fried rice the next day. For the original cook on the short ribs, I rubbed them with sesame oil and brown sugar. Then I seared them off, and once they had some good color I added Asian pear, dark soy sauce, mirin, honey and garlic to the pan. I brought that to a boil and added in enough water to cover the ribs & brought it to a boil again. Lowered the heat and covered it for about half an hour, then added in some carrots, daikon radish, scallions, & water chestnuts, and cooked until they were super tender (about another hour and a half). As you can see, I cut through them thangs with a SPOON! 🤤 served them with some corn, roasted broccoli and white rice.

The next day I shredded up what was left of the short ribs to use for fried rice. I just used what I had in the refrigerator for the veg (garlic, ginger, broccoli, carrots, daikon radish, scallions). I cooked all the veg and then added the short rib to heat it up, then added the day old rice & some stir fry sauce I made (dark soy sauce, regular soy sauce, oyster sauce, rice wine vinegar, sesame oil, a little sugar, kosher salt & white pepper). Tossed that all together until the sauce coated all of the rice & every ingredient was evenly spread throughout. So good 🤗

#thedailyspeshyl #shortribs #shortrib #friedrice #flankenribs #whatsfordinner
Hey friends!!! Here’s another day in my life as Hey friends!!! Here’s another day in my life as a personal chef. I haven’t been able to get much footage lately because my work load has increased, BUT, I did get to film the goodies @sauce sent me 🥹 Thank you all, for always watching and sharing my content 💕

Here’s what was for dinner:
Meal Choice 1
• garlic butter, steak bites 
• sautéed spinach
• roasted, spicy, sweet potatoes

Meal Choice 2
• fried chicken
• mac & cheese
• collard greens
• twice baked sweet potatoes

#thedailyspeshyl #personalchef #privatechef #privatecheflife #personalcheflife #truff #garlicbuttersteak #steakbites
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