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two lump crab cakes with parsley on top and a side of remoulade in a small bowl.

Crab Cakes with Remoulade

Julie
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.
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine American
Servings 8

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.
Keyword Crab Cakes, Crab Cakes with Remoulade, Maryland Crab Cakes