Quick and Delicious: Maryland Crab Cakes with Remoulade Sauce

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in calories, while canned tuna is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

Add 1/4 cup mayonnaise to a mixing bowl.

Add Dijon mustard and Worcestershire sauce to the bowl.

Sprinkle in Old Bay seasoning, being careful not to overdo it.

Crack in 1 egg and add juice from half a lemon, avoiding seeds.

Mix in garlic paste and a pinch of cayenne pepper.

Whisk the mixture until well combined.

Add 1 pound of jumbo lump crab meat to the mixture.

Crush 2 cans of 8 oz Ritz crackers and fold them into the crab mixture gently.

Form the mixture into balls using an ice cream scoop and place them on a lined baking sheet.

Refrigerate the crab cakes for about an hour.

Brush the chilled crab cakes with melted butter.

Preheat the oven to 450°F.

Bake the crab cakes in the oven for 12 to 15 minutes.

To make the remoulade sauce, mix mayonnaise, juice from half a lemon, crab oil, Old Bay hot sauce, parsley, garlic powder, and onion powder together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens