BALTIMORE CRAB CAKES WITH REMOULADE SAUCE

BALTIMORE CRAB CAKES WITH REMOULADE SAUCE image

Yield 8 Crab Cakes

Number Of Ingredients 24

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Ingredients

Food & Wine
This is the best crab cake recipe you will ever find. If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven, if you follow the steps to the letter and. For years I searched for a great crab cake recipe. I wanted one that didn't have a lot of filler. Putting a lot of junk in a crab cake is one of the biggest transgressions in American cookery. About 20 years ago, my best friend shared her mother's secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven't eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.
I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.
-Andrew Zimmern
REMOULADE SAUCE
3 teaspoons capers, minced
2 teaspoons minced fresh parsley leaves
1 teaspoon minced fresh chives
2 cornichon, minced
1 anchovies (1-2 for 6 servings), minced
1 shallot, minced
S & P
8 ounces good-quality mayonnaise
3 teaspoons lemon juice
CRAB CAKES
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

Steps:

1. Combine sauce ingredients. 2. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth. 3. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. 4. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. MAKE AHEAD The crab cakes can be prepared through forming in cakes and refrigerated overnight.

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Samia Rob

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I loved these crab cakes! They were so flavorful and moist.

Sadeq Yaar

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These crab cakes were so good! I will definitely be making them again.

Aamir Shah

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I followed the recipe exactly and the crab cakes turned out perfect.

Coffeeluvs Kizzah

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These crab cakes were delicious! I will definitely be making them again.

Rasel Khan

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I made these crab cakes for a potluck and they were a huge hit! Everyone loved them.

Victor Ekanem

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These crab cakes were easy to make and turned out great! I will definitely be making them again.

Ashada NubianQuin

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I've been looking for a good crab cake recipe for a while and I finally found it! These crab cakes were amazing. They were so moist and flavorful. I will definitely be making these again and again.

Ronda Holmes

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I made these crab cakes for dinner last night and they were a big hit with my family. The crab cakes were so flavorful and the remoulade sauce was the perfect complement. I will definitely be making these again.

Mustafa Bangash

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I'm not a huge fan of crab cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crab cakes were very good. I will definitely be making them again.

Abu Baker007

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These crab cakes were a hit at my party! Everyone loved them. I will definitely be making them again for my next party.

Madison Ray

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I've made crab cakes before, but this recipe is by far the best. The crab cakes were so crispy on the outside and tender on the inside. I will be using this recipe from now on.