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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.

No offense to Marylanders or anything, but y’all aren’t Southern.

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-

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Crab Cakes with Spicy Remoulade Sauce

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Ingredients

Crabcakes:

• 1 cup lump crabmeat
• 1/3 cup mayo
• 1/2 tsp Dijon mustard
• 1 dash hot sauce
• 1/3 cup bread crumbs
• 1 tsp lemon pepper seasoning
• 1 tsp Old Bay seasoning
• 1 tsp onion powder
• 1 tsp salt
• 1 egg, slightly beaten
• 1/2 tsp Worcestershire sauce
• Handful of chopped flat leaf parsley
• 2 tbsp canola oil

Spicy Remoulade Sauce:

• 1 cup mayo
• 2 tbsp Dijon mustard
• 1 tbsp mustard seeds
• 1 tsp ketchup
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 2 dashes hot sauce

Instructions

1. Combine crab cake ingredients, except oil, in a mixing bowl and form into cakes.
   
2. Heat oil over medium heat and brown crab cakes 3-4 minutes each side. Remove from heat.
   
3. Whisk Remoulade ingredients together in a bowl and serve with crab cakes.

Did you make this recipe?

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