Crab Cakes are the little meatloaves of the seafood world. They’re delicate little things, put together with flaky crab, bread crumbs and usually egg as a binder, but so, so delicious. If you’ve never experienced one, you should definitely give them a try.
For one reason or another, I grew up considering crab cakes to be a Southern thing.
But, crab cakes are mainly associated with places like Chesapeake Bay, not the South.
Don’t hate me, but I don’t consider Maryland being in the South.
So, I pulled up the Mason-Dixon line and Maryland is right below it. Apparently Maryland is technically in the South!
I just don’t consider Baltimore “Southern”.
To me that’s like saying Birmingham, Alabama is “Mid Atlantic”. If you’re living in a state that is literally right below Pennsylvania, your ass is obviously not in the SOUTH.
I mean, WTF.
At least not Southern Southern.
Let’s Talk About Crab Cakes
Crab cakes can be finicky little things to make.
Sometimes they fall apart without enough “stuff”; i.e., mayo or egg. Sometimes they’re dry.
Yes, they can be assholes because they’re delicate and crab is flaky.
You just have to play around with it and come up with the right balance of wet/dry. Do remember that even if they fall apart, they will still be delicious.
But, the most important part to me is the dipping sauce. And when it comes to Remoulade sauce, I have to have mustard seeds. I have no idea why; but I have it in my head that it’s necessary.
I will have it no other way.
The hot sauce is an absolute necessity.
They may be a pain in the ass, but they’re so worth it.
Here’s your printable-