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Maryland Crab Cakes

Tender, herbaceous crab cakes get topped with a zingy remoulade – a simple, creamy French-Creole sauce. These crab cakes come together in minutes and can be cooked in a cast iron or sautée pan. A timeless crowd-pleaser, crab cakes make for an elegant start to any meal, or are hearty enough to serve as an entrée.

  • Servings 6-12
  • Dish Starter
  • Time 30 min
  • Skill Home Cooks


Crab Cakes ingredients

2 lg eggs, beaten
1 cup Saltine crackers, crushed
½ cup finely chopped celery
½ cup finely chopped celery
½ cup finely chopped scallions
3 Tbsps chopped parsley
3 Tbsps Kewpie mayonnaise
2 tsps worcestershire
1 Tbsp Dijon mustard
1 tsp Rich's Backyard South Shore Seasoning
½ tsp salt
¼ tsp pepper
1 lb crab meat
¼ cup veg oil
¾ cup panko or unseasoned breadcrumbs

Remoulade ingredients

1 cup mayonnaise
Juice of ½ a lemon
3 Tbsps whole grain Dijon mustard
1 Tbsp capers, chopped
1 tsps paprika
1 tsp horseradish
1 clove garlic, minced
1 tsp caper liquid
pinch of cayenne


Crab Cakes


In a large mixing bowl, combine the eggs, celery, celery, scallions, parsley, mayonnaise, worcestshire, dijon, South Shore seasoning, salt, and pepper. Mix until well combined. Add the crab meat, folding it in lightly without breaking it up.


Divide the mixture into 12 equal portions, about ¼ cup each. Shape them into hamburger-like patties.


Add the breadcrumbs to a shallow bowl or plate, and lightly dredge the crab cakes in the breadcrumbs.


Heat approximately 2 tablespoons of the oil in a non-stick skillet or cast iron pan over medium heat. Sauté the crab cakes for 2-3 minutes on each side or until golden brown. Cook in batches if necessary, using the remaining 2 tablespoons.


Once cooked, transfer to paper towels to allow the crab cakes to drain. Serve the crab cakes with French Creole-inspired remoulade sauce



In a medium bowl, whisk all of the ingredients together. Taste and adjust the seasoning if desired.