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Crispy Maryland Style Crab Cakes Recipe with Zesty Old Bay Remoulade

Maryland style crab cakes - featured image
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This recipe delivers crispy Maryland style crab cakes with a zesty Old Bay remoulade, perfect for quick weeknight dinners or entertaining guests. It features fresh lump crab meat, a crunchy panko crust, and a tangy, spicy sauce.

Ingredients

Scale
  • 1 pound fresh lump crab meat, picked over to remove shells
  • ½ cup panko breadcrumbs (substitute gluten-free panko if needed)
  • ¼ cup mayonnaise (use good-quality mayo like Hellmann’s)
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • For the Zesty Old Bay Remoulade:
  • ½ cup mayonnaise
  • 1 teaspoon prepared horseradish (optional)
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • A few dashes hot sauce (optional)

Instructions

  1. In a large bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, beaten egg, chopped parsley, salt, and pepper. Be careful not to overmix to keep crab in large chunks.
  2. Divide the mixture into 6 equal portions (about 4 ounces each). Form each into a ¾-inch thick patty. Place on a parchment-lined tray and refrigerate for at least 20 minutes to set.
  3. While crab cakes chill, whisk together mayonnaise, horseradish, lemon juice, Worcestershire sauce, Old Bay seasoning, and hot sauce in a small bowl. Chill until serving.
  4. Heat 2 tablespoons vegetable or canola oil over medium heat in a non-stick skillet. Cook crab cakes in batches, 4-5 minutes per side, until golden brown and crispy. Avoid flipping too early to prevent sticking and breakage.
  5. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with zesty Old Bay remoulade on the side or drizzled on top.

Notes

Use fresh lump crab meat for best texture and flavor. Handle mixture gently to avoid dense cakes. Chill crab cakes before cooking to help them hold shape. Medium heat is best for frying to get a crispy crust without burning. Remoulade tastes better after chilling for an hour or more. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, use plant-based mayonnaise and omit horseradish if sensitive.

Nutrition

Keywords: crab cakes, Maryland crab cakes, Old Bay seasoning, seafood, remoulade, crispy crab cakes, easy crab cakes, summer recipe

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