"Maryland" Style Crab cakes & Remoulade Sauce

Updated at: Thu, 17 Aug 2023 06:02:05 GMT

Step 1

Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells).

Step 2

Put the crab in a medium mixing bowl and set aside.

Step 3

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon

Step 4

mix gently until well combined.

Step 5

Gently break up the lumps with your fingers but do

Step 6

not overmix.

Step 7

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash-it should still be somewhat loose.

Step 8

Cover with plastic wrap and refrigerate for 1 to 3 hours.

Step 9

Shape the crab mixture into 8 cakes about 1 inch thick.

Step 10

In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.

Step 11

When the butter is frothy, add the cakes to the pan (8 should fit comfortably).

Step 12

Cook until dark golden brown on the underside, about 4 minutes.

Step 13

Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

Step 14

Serve with lemon wedges on the side for squeezing over the cakes.

Step 15

Remoulade Method:

Step 16

Mix all the ingredients together in a medium bowl.

Step 17

The remoulade is better if left for a few hours to let the flavors meld.

Step 18

Keep refrigerated.

Step 19

Yields: 1 1/2 cup sauce

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