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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.

How to Make Flavorful Crab Cakes Maryland
Summary: Crab cakes Maryland makes a delicious meal, especially when served with our recipe for Louisiana remoulade. This crab recipe is really hearty and satisfying.
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
For the Louisiana Remoulade:
  • 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
Instructions
  1. Mix all the remoulade ingredients together and chill it for a few hours to blend the flavors.
  2. Keep the remoulade refrigerated until required.
  3. Pick the crabmeat over, and discard any bits of shell you find.
  4. Mix the egg with the mayonnaise, lemon juice, mustard powder, wine, Old Bay, and Worcestershire sauce.
  5. Add this mixture to the crab and stir gently to combine, but take care not to break up the crab too much.
  6. Stir in the parsley and breadcrumbs.
  7. Expect the mixture to be very loose.
  8. Cover and refrigerate for 30 minutes.
  9. Shape the mixture into 10 patties.
  10. Heat the butter and oil in a skillet.
  11. When hot, add the patties to the pan.
  12. Cook them for 4 minutes or until the bottoms are golden.
  13. Flip them over carefully and cook for another 5 minutes or until second side is browned.
  14. Serve with lemon wedges and the remoulade you made earlier.

Photo Description:

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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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine