Name: Maryland-Style Crab Cakes with Horsey Remoulade
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Lump crabmeat, picked over for pieces of shell - 1 pound; Mayonnaise (such as Hellmann's®) - ½ cup; Green onion, minced - 3 stalks; Egg - 1 large; Lemon, juiced - 1 medium; Jalapeno pepper, seeded and finely chopped - 1 small; Panko bread crumbs - 2 ½ tablespoons; Seafood seasoning (such as Old Bay®) - 2 teaspoons; Hot pepper sauce (such as Tabasco®) - 1 teaspoon; Worcestershire sauce - 1 teaspoon; Ground ginger - ½ teaspoon; Dijon mustard - ½ teaspoon; Creamy salad dressing (such as Miracle Whip®) - ⅔ cup; Horseradish sauce - 3 tablespoons; Ketchup - 2 tablespoons; Panko bread crumbs, or as needed - 1 cup; Grapeseed oil for frying, or as needed - ¼ cup

Maryland-Style Crab Cakes with Horsey Remoulade

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Maryland-Style Crab Cakes with Horsey Remoulade

1. Lump crabmeat, picked over for pieces of shell - 1 pound

2. Mayonnaise (such as Hellmann's®) - ½ cup

3. Green onion, minced - 3 stalks

4. Egg - 1 large

5. Lemon, juiced - 1 medium

6. Jalapeno pepper, seeded and finely chopped - 1 small

7. Panko bread crumbs - 2 ½ tablespoons

8. Seafood seasoning (such as Old Bay®) - 2 teaspoons

9. Hot pepper sauce (such as Tabasco®) - 1 teaspoon

10. Worcestershire sauce - 1 teaspoon

11. Ground ginger - ½ teaspoon

12. Dijon mustard - ½ teaspoon

13. Creamy salad dressing (such as Miracle Whip®) - ⅔ cup

14. Horseradish sauce - 3 tablespoons

15. Ketchup - 2 tablespoons

16. Panko bread crumbs, or as needed - 1 cup

17. Grapeseed oil for frying, or as needed - ¼ cup

How to cook deliciously - Maryland-Style Crab Cakes with Horsey Remoulade

1. Stage

Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.

2. Stage

Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.

3. Stage

Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.

4. Stage

Serve immediately with remoulade.