Crab cakes that are mostly crab, not filler. Pan-fried golden. Maryland style.
Lump crab is worth the expense for this dish. Old Bay is the traditional Chesapeake seasoning.
Can be broiled instead of pan-fried. Serve with tartar sauce or remoulade.
Ingredients
Scale
Measurement units
- Lump crab meat
- Mayonnaise
- Egg, beaten
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Salt
- Panko breadcrumbs
- Fresh parsley, chopped
- Butter
- Vegetable oil
- Lemon wedges
Ingredients
Scale
Measurement units
- Lump crab meat
- Mayonnaise
- Egg, beaten
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Salt
- Panko breadcrumbs
- Fresh parsley, chopped
- Butter
- Vegetable oil
- Lemon wedges
Instructions
Mix the crab
Mix the crab
Pan-fry and serve
Pan-fry and serve
Tomorrow's Meal
Crispy Crab Cake Sandwich with Remoulade
Cold crab cakes sliced in half and nestled into toasted brioche with tangy remoulade, crispy lettuce, and fresh tomato
You'll need to pick up:
Brioche buns or sandwich rollsMayonnaise (for quick remoulade)Lemon juice and hot sauce (for remoulade)Crisp lettuce leavesRipe tomato slicesButter for toasting
Quick overview:
- 1.Make quick remoulade: mix mayo with lemon juice, hot sauce, and minced pickles (2 minutes)
- 2.Slice cold crab cakes in half horizontally to create flat sandwich layers
- 3.Butter and toast brioche buns until golden
- 4.Spread remoulade on both bun halves
- 5.Layer lettuce, tomato slice, then crab cake half on bottom bun
- 6.Top with second bun half and serve immediately
Before you cook
Cook notes
- • Lump crab is worth the expense for this dish.
- • Old Bay is the traditional Chesapeake seasoning.
- • Serve with tartar sauce or remoulade.
- • Can be broiled instead of pan-fried.
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