Crab cakes are often made with milk, breadcrumbs, eggs, mayonnaise, onions, and other seasonings which usually include Old Bay. Crab cakes are baked, grilled, fried or sautéed and served hot with a dip. There are two main styles of crab cakes and those are restaurant and boardwalk. The restaurant ones which are also known as gourmet contain no filler, just lump crabmeat, and are served on an open-faced sandwich or a platter. The boardwalk style is usually breaded, deep-fried, and served on a hamburger bun.
Crab cakes are usually served with a sauce, and this might be tartar sauce, mustard, remoulade, or ketchup. Remoulade (pronounced reh-moo-lahd) is a traditional sauce from France, although the Louisiana version of it is better known in the United States. Remoulades are based on oil or mayonnaise, and most of the Louisiana ones also feature garlic, paprika, Cajun spices or mustard. The French style remoulade is made with mayonnaise, mustard, capers, pickles, anchovies, tarragon, and chervil, so you can imagine how different it tastes.
Louisiana remoulade is often served with Maryland crab cakes, shrimp, chicken, or Po’ boy sandwiches. It is also nice with fries instead of ketchup. The following recipe shows you how to make a delicious remoulade which is really good with the crab cakes, although you could serve mayonnaise, tartar sauce, or ketchup with them instead if you prefer.
- 1 lb lump crabmeat
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- 1 teaspoon white wine
- 1 egg
- 1 teaspoon mustard powder
- 2 teaspoons Old Bay seasoning
- 3 slices soft bread, torn into pieces
- ½ teaspoon Worcestershire sauce
- 1 teaspoon parsley
- 4 lemon wedges, to serve
- 1¼ cups mayonnaise
- 1 teaspoon Tabasco sauce
- ¼ cup Creole mustard or regular mustard
- 1 minced garlic clove
- 1 teaspoon sweet or dill pickle juice
- 1 tablespoon sweet paprika
- 1 teaspoon Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- Mix all the remoulade ingredients together and chill it for a few hours to blend the flavors.
- Keep the remoulade refrigerated until required.
- Pick the crabmeat over, and discard any bits of shell you find.
- Mix the egg with the mayonnaise, lemon juice, mustard powder, wine, Old Bay, and Worcestershire sauce.
- Add this mixture to the crab and stir gently to combine, but take care not to break up the crab too much.
- Stir in the parsley and breadcrumbs.
- Expect the mixture to be very loose.
- Cover and refrigerate for 30 minutes.
- Shape the mixture into 10 patties.
- Heat the butter and oil in a skillet.
- When hot, add the patties to the pan.
- Cook them for 4 minutes or until the bottoms are golden.
- Flip them over carefully and cook for another 5 minutes or until second side is browned.
- Serve with lemon wedges and the remoulade you made earlier.
These fantastic crab cakes Maryland are really good, especially when served piping hot with a homemade remoulade on the side. The spicy Louisiana remoulade recipe goes so nicely with them, and this makes a great appetizer or main dish. You can make crab cakes as small or large as you want, and you can also make them as mild or spicy as your palate dictates. Making your own crab dinner is not difficult and crabmeat is easy to come by, even if you have to buy it canned or frozen and thaw it. This recipe is well worth making.
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