Maryland-Style Crab Cakes with a Zesty Remoulade
These delicious Maryland-Style Crab Cakes are a hallmark of Chesapeake Bay cuisine, overflowing with the exquisite flavor of fresh crabmeat. Perfectly seasoned and lightly fried to create a delectable crust, these crab cakes are a true delight for seafood lovers. With a medley of onions, bell peppers, and classic seasonings, they are not only a quintessential taste of the bay but also incredibly easy to prepare. Serve them with a zesty remoulade for an extra kick, and enjoy a dish that captures the essence of coastal dining. Ideal for gatherings, fancy dinners, or a special treat, these crab cakes are sure to impress your family and guests alike.
N/A
Servings
200
Calories
15
Ingredients
Ingredients
onion
1/4 cup (minced)
green bell peppers
2 tablespoons (minced)
butter or margarine
1/4 cup (melted)
fresh crabmeat
1 lb (drained and flaked)
fine dry breadcrumb
3/4 cup (for the mixture)
egg
1 (beaten)
mayonnaise
1 tablespoon
dried parsley flakes
1 tablespoon
lemon juice
1 tablespoon
Worcestershire sauce
1 teaspoon
Old Bay Seasoning
1 teaspoon
dry mustard
1 teaspoon
cayenne pepper
1 dash
fine dry breadcrumb
1/4-1/2 cup (for coating)
vegetable oil
as needed (for frying)
Instructions
1
In a skillet over medium heat, melt the butter or margarine and sauté the minced onion and green bell pepper until tender, about 3-4 minutes.
2
Remove the skillet from heat. Carefully fold in the fresh crabmeat, breadcrumbs, beaten egg, mayonnaise, parsley flakes, lemon juice, Worcestershire sauce, Old Bay seasoning, dry mustard, and cayenne pepper. Mix until well combined but be gentle to avoid breaking up the crab meat too much.
3
Shape the mixture into 8 equal-sized patties and coat each patty with additional breadcrumbs for a crispy exterior.
4
In a heavy skillet, pour vegetable oil to a depth of 1/4 inch and heat it over medium-high heat until it reaches 375°F.
5
Fry the patties in the hot oil, cooking for 4-5 minutes on each side or until golden brown and crispy.
6
Remove the crab cakes and let them drain on paper towels before serving.
Nutrition Information
11.25
Fat
11.25
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Maryland-Style Crab Cakes?
Maryland-Style Crab Cakes are a hallmark of Chesapeake Bay cuisine, known for being overflowing with fresh crabmeat and traditional seasonings.
How many crab cakes does this recipe make?
This recipe makes 8 equal-sized crab cake patties.
What is the primary ingredient in this recipe?
The main ingredient is 1 lb of fresh crabmeat, which should be drained and flaked.
What vegetables are needed for these crab cakes?
The recipe requires 1/4 cup of minced onion and 2 tablespoons of minced green bell peppers.
How do you prepare the onion and peppers?
Sauté the minced onion and green bell pepper in butter or margarine for 3-4 minutes until they are tender.
What is the recommended frying temperature for the oil?
The vegetable oil should be heated to 375°F in a heavy skillet before frying the patties.
How long should the crab cakes be fried?
Fry the patties for 4-5 minutes on each side until they are golden brown and crispy.
How much fat is in one serving of these crab cakes?
Each serving contains 11.25 grams of fat.
What is the calorie count per serving?
There are 200 calories per serving in these crab cakes.
What is the protein content of this dish?
Each serving provides 10 grams of protein.
What kind of breadcrumbs should be used?
The recipe calls for fine dry breadcrumbs both for the internal mixture and for coating the exterior.
Is there a specific way to mix the crabmeat?
You should carefully fold the crabmeat into the mixture to avoid breaking it up too much.
What seasonings give these crab cakes their authentic flavor?
The seasonings include Old Bay Seasoning, Worcestershire sauce, dry mustard, and a dash of cayenne pepper.
What type of oil is best for frying crab cakes?
The recipe recommends using vegetable oil for frying the patties.
How deep should the oil be in the skillet?
Pour the vegetable oil to a depth of 1/4 inch in a heavy skillet.
Can I use butter or margarine?
Yes, you can use 1/4 cup of either melted butter or margarine to sauté the vegetables.
What serves as the binder for the crab cakes?
A combination of one beaten egg and mayonnaise acts as the binder for the crabmeat mixture.
How much mayonnaise is required?
The recipe calls for 1 tablespoon of mayonnaise.
What should I do with the crab cakes after frying?
Remove them from the skillet and let them drain on paper towels before serving.
What sauce is recommended for serving?
These crab cakes are best served with a zesty remoulade for an extra kick.
How many carbohydrates are in a serving?
There are 11.25 grams of carbohydrates per serving.
Is lemon juice used in this recipe?
Yes, 1 tablespoon of lemon juice is added to the mixture for flavor.
What kind of parsley is used?
The recipe uses 1 tablespoon of dried parsley flakes.
How much Worcestershire sauce should be added?
Use 1 teaspoon of Worcestershire sauce for this recipe.
What is the amount of Old Bay Seasoning needed?
The recipe requires 1 teaspoon of Old Bay Seasoning.
How much dry mustard is included?
The recipe calls for 1 teaspoon of dry mustard.
Are these crab cakes spicy?
They have a slight kick from the addition of 1 dash of cayenne pepper and dry mustard.
How much breadcrumb is needed for the coating?
You will need between 1/4 and 1/2 cup of fine dry breadcrumbs for coating the patties.
How much breadcrumb is mixed inside the patties?
The internal mixture requires 3/4 cup of fine dry breadcrumbs.
What occasion are these crab cakes suitable for?
They are ideal for gatherings, fancy dinners, or as a special treat for seafood lovers.