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Authentic Maryland Crab Cakes with Homemade Remoulade

Close-up of a golden-brown Maryland crab cake cut in half, showing flaky crab meat inside, served with a dollop of creamy sauce.
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Make classic Maryland crab cakes using jumbo lump crab meat with minimal filler for a tender interior and crispy exterior. Serve with a simple homemade remoulade sauce.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon fresh lemon juice
  • 1/4 cup saltine cracker crumbs (or panko breadcrumbs)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter, for cooking

Instructions

  1. Gently place the picked crab meat in a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until combined.
  3. Pour the wet mixture over the crab meat. Sprinkle the cracker crumbs and chopped parsley over the top.
  4. Using a rubber spatula, gently fold the ingredients together until just combined. Do not overmix; you want to keep the lumps intact.
  5. Divide the mixture into 6 equal portions. Gently form each portion into a patty about 1 inch thick. Do not press them too firmly.
  6. Place the formed crab cakes on a plate lined with parchment paper and chill in the refrigerator for at least 30 minutes.
  7. To cook, melt the butter in a large non-stick skillet over medium heat.
  8. Carefully place the chilled crab cakes in the hot skillet, ensuring they do not touch.
  9. Cook for 4 to 5 minutes per side, until golden brown and heated through.
  10. Serve immediately with your preferred remoulade or tartar sauce.

Notes

  • For the remoulade sauce: Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon paprika, and 1 teaspoon chopped capers. Mix well and chill.
  • If baking, preheat your oven to 400 degrees F (200 degrees C). Place the chilled cakes on a lightly oiled baking sheet and bake for 12 to 15 minutes, or until lightly browned.
  • If you prefer an air fryer method, cook at 375 degrees F (190 degrees C) for 8 to 10 minutes, flipping halfway through.

Nutrition

Find it online: https://tastetaught.com/maryland-crab-cakes-jumbo-lump-recipe/