Crab Cakes With Remoulade Sauce

“Crab Cakes and football! That’s what Maryland does!” Anyone who has ever seen the movie “Wedding Crashers” would remember the scene of the pickup football game and that line in the movie. But what is it about Maryland and crab cakes? Why do they get to claim the fame of this wonderful dish? Crab cakes are eaten throughout the United States. Right? Well for the answer, we need to take a trip back in time.

The origin of crab cakes is believed to date back to the early American settlers in the Chesapeake region of the United States. They learned of this wonderful dish by the Indigenous People they encountered soon after settling in the area. Due to the abundant of Blue Claw Crabs in Maryland and Virginia it soon became very popular locally. It remained a local dish for a long time. They could not transport crabs without them spoiling without a way to refrigerate them. Then in the twentieth century it all changed. The term crab cake originated at the Worlds Fair in 1930 when  a dish called “Baltimore Crab Cakes” appeared in Crosby Gaige’s cook book entitled “New York World’s Fair Cook Book“. Baltimore Crab Cakes had quickly gained the recognition it so justly deserved. And for that “The Beast” and I are eternally grateful. Thank you Maryland!!

Crab cakes can be found throughout the United States, using all types of crab. Even though Blue Claw Crab is still the most popular crab to use in this dish, many recipes on the west coast use Dungeness crab. They can also be found in many sizes, from a large cake to be used for a sandwich to a miniature crab cake to pass around as an hors d’oeuvre. Some like to deep fry their crab cakes and some like to pan sear them. You can also find them with a variety of sauces.

However, when it’s time to “Feed The Beast” at home, he prefers a medium size pan seared crab cake with a remoulade sauce. And that is what I present to you today. I get around 8 cakes out of this recipe, but feel free to make them whatever size you desire. You can also use the sauce of your choosing to accompany the crab cakes. I assure you “The Beast” will not mind.

Crab Cake Ingredients

  • 1 Large egg – beaten
  • 2 1/2 Tsp. Dijon mustard
  • 2 Tsp. Worcestershire sauce
  • 2 Tsp. freshly chopped parsley
  • 3/4 Tsp. hot sauce
  • 1/3 Cup mayonnaise
  • 3/4 Cup panko breadcrumbs
  • Kosher salt
  • Freshly ground black pepper
  • 1 Lb Jumbo lump crabmeat
  • Canola Oil to use for frying

Crab Cake Directions

  • In a bowl, combine the egg, mustard, hot sauce, Worcestershire sauce and mayonnaise. Whisk it all together.
  • Season with salt and pepper.
  • In another bowl, hand mix the crab meat, breadcrumbs and parsley.
  • Gently fold into the crab meat, the mayonnaise mixture.
  • Form into patties. The size of your choosing.
  • In a large skillet, over medium heat add the Canola oil.
  • Once the oil is heated add the crab cakes in batches. Cook until golden brown and crispy.
  • It should take three to four minutes per side.

Remoulade Sauce Ingredients

  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. chopped chives
  • 1 Tbsp. lemon juice
  • 1 Tsp. Worcestershire sauce
  • 1 Tsp. lemon zest
  • 1/2 Tsp. smoked paprika
  • 1/2 Tsp. cayenne pepper
  • 2/3 Cup mayonnaise
  • Salt and pepper to taste

Remoulade Sauce Directions

Whisk all the ingredients together in no particular order and chill. Boom! Done!

Crab Cake Process

Remoulade Sauce Process

One Comment Add yours

  1. joann zolfo says:

    Looks wonderful

    Liked by 1 person

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