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Maryland-Style Crab Cakes with Remoulade Sauce

May 19, 2020 · Speshyl · Leave a Comment

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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
  • 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.


Ingredients

Scale

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!
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: appetizers, seafood
  • Method: Baking

Keywords: crab cakes, remoulade sauce

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My twin Godsons turned 6 months, so it’s only ri My twin Godsons turned 6 months, so it’s only right that I went all out for their half birthday cake 🥹 Their theme was “Halfway Around The Sun” & @sophisticated_shay requested a galaxy cake!

This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

Although my craft & profession is savory food, I love to dibble & dabble in pastry, and learn new techniques 🤗

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

Kept the party going by seeing the Queen herself on Sunday 🥳

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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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
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#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
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#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
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