MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- 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.
- Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
- 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.
- Serve immediately with remoulade.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
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Rifat Rone
[email protected]I'm allergic to crab, so I made these crab cakes with shrimp instead. They were still delicious!
Subhash Chanaka
[email protected]These crab cakes were so good, I ate three of them in one sitting!
Lollywood Seduction
[email protected]The crab cakes were a bit bland. I think I'll add some more Old Bay seasoning next time.
Getting lost
[email protected]These crab cakes were amazing! I'll definitely be making them again.
Sajeeb Hasan
[email protected]The crab cakes were a bit too salty for my taste.
lmfthree Brothers and I
[email protected]I'm not a huge fan of crab cakes, but these were pretty good.
Fawad Ahmed
[email protected]Easy to follow recipe. The crab cakes were delicious!
Prodip Babu
[email protected]Great recipe! The crab cakes were flavorful and the remoulade was creamy and tangy.
Ronit Mandal
[email protected]The crab cakes were a bit too dry for my taste, but the remoulade was excellent.
Bernie black
[email protected]These crab cakes were easy to make and turned out delicious. I especially liked the addition of Old Bay seasoning, which gave them a nice Chesapeake Bay flavor.
bigyan rai
[email protected]I've tried many crab cake recipes, but this one is by far the best. The crab cakes are crispy on the outside and tender on the inside, and the remoulade is the perfect finishing touch.
Ibrar G
[email protected]These crab cakes were a hit at my last dinner party! The horseradish remoulade added a delicious kick that perfectly complemented the sweet crab meat.