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.
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.
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!