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Maryland-Style Crab Cakes with Remoulade Sauce inspired by The Barnacle
Inspired by The Barnacle

Maryland-Style Crab Cakes with Remoulade Sauce

Appetizer
This seafood appetizer showcases sweet lump crab meat bound with minimal fillers to highlight the natural flavor. The preparation focuses on gently handling the delicate crab while developing a golden crust. Served with a tangy remoulade sauce, these crab cakes make an impressive starter or light main course.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 60 mins
Total Time 90 mins
Servings 4

Ingredients

  • 1 lb Lump crab meat (Picked over for shells and cartilage)
  • 1/2 cup Saltine crackers (Finely crushed (about 12 crackers))
  • 1/4 cup Mayonnaise
  • 1 large Egg (Lightly beaten)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Chives (Finely chopped)
  • 1 tbsp Lemon juice (Fresh squeezed)
  • 1/4 tsp Hot sauce (Such as Tabasco)
  • 1/4 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 tbsp Unsalted butter (For cooking)
  • 2 tbsp Vegetable oil (For cooking)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Large mixing bowls
  • Measuring cups and spoons
  • Large skillet
  • Spatula
  • Paper towels
  • Small ramekins for sauce

Chef's Tip

For the best texture, handle the crab mixture as little as possible when forming the cakes. Chilling the formed cakes helps them hold together during cooking. If the mixture seems too wet, add a tablespoon more of crushed crackers.

Instructions

  1. In a large bowl, gently flake the crab meat, being careful not to break up the lumps too much.
  2. In a separate bowl, combine the crushed saltines, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, chives, lemon juice, hot sauce, salt, and pepper. Mix well.
  3. Gently fold the wet mixture into the crab meat, taking care not to break up the lumps.
  4. Cover and refrigerate for at least 1 hour to allow flavors to meld and mixture to firm up.
  5. Divide the mixture into 8 equal portions and shape into patties about 3/4-inch thick.
  6. Heat butter and oil in a large skillet over medium heat until shimmering.
  7. Add crab cakes (in batches if necessary) and cook until golden brown on both sides, about 3-4 minutes per side.
  8. Transfer to a paper towel-lined plate to drain briefly.
  9. Serve immediately with remoulade sauce and lemon wedges.

Plating

Place one or two crab cakes on each plate. Add a small ramekin of remoulade sauce to the side and garnish with a lemon wedge and fresh herbs. For an elevated presentation, add a small pile of microgreens or a simple salad on the side.

Storage & Reheating

Uncooked crab cake mixture can be refrigerated for up to 1 day. Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. The remoulade sauce can be refrigerated separately for up to 5 days.

About This Recipe

These Maryland-style crab cakes draw inspiration from The Barnacle's coastal seafood tradition. The technique of using minimal fillers allows the sweet flavor of fresh crab meat to shine through. This home version honors traditional preparation while creating a restaurant-quality appetizer that lets the main ingredient take center stage.

How did it turn out?

We'd love to hear about your experience making this recipe!