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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


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



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


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