Maryland-style Crab Cakes with a Spicy Remoulade

Before mixing in the crab, make sure to separate it, gently looking for a shell here or there. Do not mash, otherwise the lump of the crab will become flat, and believe me, you want that lump! You can also pan fry these with a teaspoon or two of olive oil over medium heat, 4 minutes per side.

By Laura Ligos | July 07, 2016

Instructions

Serves 4

For the Crab Cakes:

1 pound lump crabmeat

1 cup crushed saltine crackers or bread crumbs

½ cup homemade mayonnaise

1 tablespoon Dijon mustard

1 small shallot, diced (approximately ¼ cup)

1 large jalapeño, diced and seeds removed (approximately ¼ cup)

1 egg, beaten

Juice from ½ lemon

2 teaspoons Old Bay Seasoning

2 teaspoons fresh parsley, minced

2 teaspoons fresh chives, minced

1 teaspoon Worcestershire sauce

½ teaspoon hot sauce

Pinch of salt

Pinch of ground black pepper

In a large bowl, add all ingredients except crab and saltines, mix well. Add crab and lightly mix so as not to mash crab.

Add saltines and gently stir to combine. Place in refrigerator for 1 hour to set. (This would be a good time to prepare the remoulade at right.) Once set, preheat oven to broil and grease a baking sheet or broiler pan.

Form crab mixture into 12 patties and place on baking sheet / broiler pan. Place in oven for 8 minutes, turn and then broil for an additional 6 to 8 minutes until golden brown and heated through.

Serve topped with Remoulade.

Remoulade

½ cup mayonnaise

1 tablespoon Dijon mustard

½ teaspoon hot sauce

½ teaspoon Old Bay Seasoning

½ teaspoon garlic powder

½ teaspoon lemon juice

½ teaspoon capers

Salt and pepper to taste

Place all ingredients in a medium bowl and whisk to combine. Place in refrigerator until ready to serve.