Crab Cakes with Remoulade
Authentic Maryland crab cakes made with lump crab meat and served with homemade remoulade. Sweet and succulent crab meat seasoned and pan-fried to perfection in oil and butter.
Ingredients
- 1 lb lump crab meat
- 1/4 cup saltine crackers about 10 crackers
- 1 tsp old bay seasoning
- 1/2 tbsp lemon juice
- 1/4 tsp lemon zest
- 1/4 cup mayo
- 1/2 tbsp dijon mustard
- 1 egg
- 1/8 tsp salt
Remoulade
- 1/2 cup mayo
- 1 tbsp sriracha sauce
- 1 tbsp lemon juice
- 1/2 small onion
- 1 garlic clove
- 2 tbsp capers
- 2 tsp dijon mustard
- 1 tsp paprika
- salt and pepper to taste
Instructions
- Place the saltine crackers in a food processor and blend.
- In a large bowl add the mayo, saltine cracker crumbs, dijon mustard, lemon juice, lemon zest, old bay seasoning, egg, and salt and mix well.
- Gently fold in the crab meat. Cover and refrigerate for one hour.
- Tightly form the crab cakes and place them on a baking sheet and refrigerate for 10 minutes.
- Add some butter and oil to a hot skillet and cook the crab cakes for 4-5 minutes on each side over medium heat.
- To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the capers and blend until smooth. Stir in the capers and season with salt and pepper.
- Serve the crab cakes immediately with remoulade sauce and enjoy! Garnish with fresh parsley, if desired.
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