Maryland crab cakes
Maryland-style crab cakes packed with lump crab, Old Bay and just enough cracker to bind, pan-fried golden and served with a quick remoulade.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 3
- Per serve
- 590 kcal
Ingredients
Method
In a large bowl, whisk the egg, 3 tbsp mayonnaise, 1 tsp Dijon, Worcestershire, Old Bay, lemon juice and parsley. Stir in the crushed saltines.
Add the crab and fold it in very gently with a spatula, keeping the lumps as whole as you can. Divide into 6 portions and lightly pat each into a thick cake about 3 inches wide; press just enough that they hold.
Heat the oil and butter in a large nonstick skillet over medium heat until the butter foams. Add the cakes and cook, without moving them, until deep golden underneath. Meanwhile, mix the remoulade ingredients (80 ml mayonnaise, 2 tsp Dijon, pickle, hot sauce and Cajun seasoning) in a small bowl.
Carefully turn each cake with a thin spatula (support it with a second spatula or your hand) and cook until golden on the second side and hot through.
Serve right away with the remoulade and lemon wedges.
Tips
- These hold together without chilling as long as you fold gently, pat (don't squeeze) them into shape and leave them alone until a crust forms before flipping. If you have time, 30 minutes in the fridge makes them extra sturdy.
- Lump crab from the refrigerated seafood case gives the best texture; pasteurized canned lump crab works too. Avoid imitation crab.
- Short on time? Swap the remoulade for store-bought tartar sauce.
