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Maryland Style Crab Cakes
4 medium size crab cakes.
Steps
- 1 In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined. Gently mix in the crabmeat so that it is combined, but the crab is still in large chunks. Season with salt and pepper. Form the mixture into 4 discs about 1-inch thick.
- 2 Heat a large sauté pan over medium heat and add 2 tablespoons of the olive oil to the pan. Cook two of the crab cakes at a time. Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.
- 3 Serve immediately with a lemon wedge and remoulade** sauce.
- *This recipe was tested using Ritz crackers.
- **remoulade sauce is an aioli or mayonnaise based condiment seasoned with savory herbs. It is typically used to accompany fried seafood dishes.
- Tip: serve a crabcake on a toasted brioche bun with arugula.
Originally published at Cookingwithcocktailrings.com. Reproduced for personal collection.
