American · Members
Maryland Crab Cakes with Remoulade
Jumbo lump crab cakes bound with just enough filler to hold together, pan-seared golden and served with a tangy remoulade.
- Mostly crab, minimal filler
- Make-ahead friendly
- Zesty homemade remoulade
A great crab cake is all about the crab, and Chesapeake Bay cooks have known that for generations. We use jumbo lump meat and a light binder of mayonnaise, egg and crushed saltines, then fold gently so the big, sweet pieces stay intact. A 30-minute chill is the step people skip and regret, because it lets the cakes firm up so they hold together in the pan. The zippy remoulade with capers and whole-grain mustard cuts right through the richness.
Instructions
Make the remoulade: stir together 1/2 cup mayonnaise, the whole-grain mustard, capers, hot sauce and paprika. Cover and refrigerate until serving.
Members-only recipe
Unlock the rest of this recipe
You are seeing the first 2 ingredients and step 1 of 10. Join the club for every ingredient, every step, our test-kitchen tips and nutrition for all 175 recipes.
Try it free for 15 days, then $8.99/month or $89.99/year. Cancel anytime.
Already a member? Sign in
