Traditional Maryland Crab Cakes with Remoulade Sauce

Traditional Maryland Crab Cakes with Remoulade Sauce

These classic Maryland-style crab cakes are loaded with sweet lump crab meat, gently bound with just enough cracker crumbs, and flavored with Old Bay, Dijon, and a hint of Worcestershire. Served with a tangy remoulade sauce, they’re the perfect balance of delicate texture and bold coastal flavor.

Ingredients

For the Crab Cakes

  • 1 pound lump crab meat (picked over for shells)

  • 1 large egg

  • ¼ cup mayonnaise

  • 1½ teaspoons Dijon mustard (or yellow mustard)

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Old Bay seasoning

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh parsley (optional)

  • ½ cup crushed saltine crackers or panko breadcrumbs (just enough to bind)

  • Butter and/or vegetable oil, for frying

  • Lemon wedges, for serving

For the Remoulade Sauce

  • ½ cup mayonnaise

  • 2 tablespoons stoneground mustard

  • 1 tablespoon yellow mustard

  • 1 tablespoon prepared horseradish

  • 1 tablespoon tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon lemon juice

  • ½ teaspoon paprika

  • ¼ teaspoon garlic powder (or ½ small garlic clove, minced)

  • ¼ teaspoon onion powder (or minced fresh onion)

  • ¼ teaspoon cane sugar (optional)

  • Salt and black pepper, to taste

  • Optional: pinch turmeric (for color), pinch cayenne (for heat)

Directions

  1. Make the Remoulade Sauce
    In a small bowl, whisk together all remoulade sauce ingredients.
    Taste and adjust salt, pepper, acidity (vinegar or lemon), or sweetness as desired.
    Cover and refrigerate for at least 30 minutes to let the flavors meld.

  2. Prepare the Crab Cake Mixture
    In a large bowl, gently whisk together the egg, mayonnaise, mustard, Worcestershire, Old Bay, salt, pepper, and parsley.
    Carefully fold in the crab meat and crushed crackers or panko.
    Mix just until combined; avoid overmixing to keep the crab in large chunks.

  3. Shape and Chill
    Form the mixture into 4 large or 8 small patties.
    Place on a plate or baking sheet and refrigerate for at least 20 to 30 minutes to help them firm up.

  4. Cook the Crab Cakes
    Heat butter and/or vegetable oil in a skillet over medium heat.
    When hot, add the crab cakes (in batches if needed).
    Sear for 3 to 4 minutes per side until golden brown and heated through.
    Transfer to a paper towel–lined plate to drain.

  5. Serve
    Plate the crab cakes with lemon wedges.
    Serve with remoulade sauce on the side or lightly drizzled over the top.

Tips and Recommendations

  • For the best texture, use lump crab meat and handle it gently to avoid breaking up the pieces.

  • Chill the shaped patties before cooking; this helps them hold together in the pan.

  • The remoulade can be made up to a day in advance and stored in the refrigerator.

  • Serve with a light green salad, coleslaw, or buttered corn on the side for a complete meal.

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