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Crispy Maryland Crab Cakes Recipe with Zesty Old Bay Remoulade

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These crispy Maryland crab cakes feature a golden crust with tender, sweet crab inside, paired perfectly with a tangy Old Bay remoulade sauce. Easy to make and perfect for summer cookouts or any gathering.

Ingredients

Scale
  • 1 lb fresh lump crab meat
  • ½ cup mayonnaise (120 ml)
  • 2 tsp Old Bay seasoning
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 1 large egg, room temperature
  • ½ cup panko breadcrumbs (60 g)
  • Salt and black pepper to taste
  • For the Zesty Old Bay Remoulade:
  • ½ cup mayonnaise (120 ml)
  • 1½ tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 clove minced garlic
  • Hot sauce (optional, a few dashes)

Instructions

  1. Prepare the crab mixture: In a large bowl, gently combine 1 lb fresh lump crab meat with ½ cup mayonnaise, 2 tsp Old Bay seasoning, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, 1 large egg, and ½ cup panko breadcrumbs. Be careful not to overmix to keep lumps intact. Season lightly with salt and black pepper. Add more panko if mixture is too loose but avoid dryness.
  2. Form the crab cakes: Shape the mixture into 6 equal patties, about 3 inches in diameter and ¾ inch thick. Place on a baking sheet lined with parchment paper. Refrigerate for at least 20 minutes to firm up.
  3. Make the remoulade sauce: Whisk together ½ cup mayonnaise, 1½ tsp Old Bay seasoning, 1 tbsp fresh lemon juice, minced garlic, and hot sauce if desired. Cover and refrigerate until serving.
  4. Cook the crab cakes: Heat 2 tbsp vegetable oil or clarified butter in a skillet over medium heat. Add 3 crab cakes without overcrowding and cook 4-5 minutes per side until golden brown and crispy. Flip gently. Repeat with remaining cakes, adding more oil if needed.
  5. Serve: Plate crab cakes with a generous dollop or drizzle of the zesty Old Bay remoulade. Garnish with fresh lemon wedges and chopped parsley if desired. Serve immediately while crispy.

Notes

Do not overmix the crab mixture to keep lumps intact. Chill crab cakes before frying to help them hold shape. Use panko breadcrumbs for extra crispiness. Maintain medium heat to avoid burning or sogginess. Remoulade sauce can be made ahead and refrigerated. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. Baking option: bake at 400°F for 15 minutes, flipping halfway.

Nutrition

Keywords: crab cakes, Maryland crab cakes, Old Bay seasoning, seafood appetizer, remoulade sauce, pan-fried crab cakes, summer cookout recipe

Find it online: https://cooksyla.com/crispy-maryland-crab-cakes-recipe-with-zesty-old-bay-remoulade-easy-and-perfect/