Maryland Style Crab Cakes

Crab cakes are found on menus everywhere, but I have to admit I am a crab cake snob. I don’t enjoy when there are lots of extra add-ins used as fillers to make up for a lack of crab meat.

Course Appetizer

Cuisine American

Keyword Crab, crab cake, crab meat, remoulade, seafood, shellfish

Prep Time 10

Cook Time 10

Servings crabcakes

Calories 341kcal

Ingredients

1 egg beaten
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon minced shallot
1 tablespoon freshly squeezed lemon juice
⅛ teaspoon cayenne pepper
¾ cup crushed buttery snack crackers, (I use Ritz®)
1 ½ tablespoons chopped flat-leaf parsley
16 ounces jumbo lump crabmeat
Kosher salt, as needed
Freshly ground black pepper, as needed
4 tablespoons extra-virgin olive oil, divided
lemon wedges, for serving
remoulade sauce, for serving

US Customary - Metric

Instructions

In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined.
Gently fold in the crabmeat so that it is combined, but the crab remains in large chunks. Season with salt and pepper.
Form the mixture into 4 discs about 1-inch thick.
Heat a large sauté pan over medium heat and add 2 tablespoons of the olive oil to the pan. Cook two of the crab cakes at a time.
Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.
Serve immediately with a lemon wedge and remoulade sauce.

Nutrition