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Crispy Maryland Crab Cakes Recipe with Easy Zesty Old Bay Remoulade

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These crispy Maryland crab cakes feature a golden crust and tender lump crab meat, paired with a zesty Old Bay remoulade that adds a tangy, spicy kick. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound (450 g) fresh lump crab meat
  • 1/4 cup (60 ml) mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 large egg, beaten
  • 1/2 cup (50 g) panko breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • For the Zesty Old Bay Remoulade:
  • 1/2 cup (120 ml) mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish (optional)
  • 1 clove garlic, minced
  • A few dashes hot sauce, to taste

Instructions

  1. Prepare the remoulade sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Old Bay seasoning, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon prepared horseradish, 1 minced garlic clove, and a few dashes of hot sauce. Taste and adjust heat or lemon juice as desired. Cover and refrigerate while preparing crab cakes. (5 minutes)
  2. Mix the crab cake ingredients: In a medium bowl, gently combine lump crab meat, 1/4 cup mayonnaise, 2 teaspoons Old Bay seasoning, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, beaten egg, panko breadcrumbs, and chopped parsley. Season with salt and pepper. Mix carefully to keep crab lumps intact. (7 minutes)
  3. Form the crab cakes: Shape mixture into 6 to 8 patties, about 3 ounces (85 g) each. Press lightly to hold together but do not pack tightly. Place on a plate and refrigerate for at least 20 minutes to firm up. (20 minutes)
  4. Heat the skillet: Add about 2 tablespoons vegetable oil or clarified butter to a non-stick or cast-iron skillet over medium heat. Heat until hot but not smoking; a drop of water should sizzle gently. (3 minutes)
  5. Cook the crab cakes: Place patties carefully in skillet (work in batches if needed). Cook 4 to 5 minutes per side until golden brown and crispy. Avoid moving too soon. Adjust heat to prevent burning. (10 minutes)
  6. Drain and serve: Transfer cooked crab cakes to a paper towel-lined plate to absorb excess oil. Serve warm with a generous dollop of zesty Old Bay remoulade sauce. (2 minutes)

Notes

Do not overmix crab meat to keep lumps intact. Chill patties before cooking to prevent crumbling. Use panko breadcrumbs for best crunch; substitute gluten-free crackers or almond flour for gluten-free version. Use neutral oil with high smoke point for frying. Remoulade can be made ahead and refrigerated. Avoid overcrowding pan when cooking. For a lighter version, bake at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: crab cakes, Maryland crab cakes, Old Bay seasoning, seafood recipe, crispy crab cakes, remoulade sauce, quick dinner, seafood appetizer

Find it online: https://hungermind.com/crispy-maryland-crab-cakes-recipe-with-easy-zesty-old-bay-remoulade/