Easy Homemade Crab Cake and Sauce Recipe | Step by Step

Crab Cake and Sauce Recipe is one of my all-time favorites, especially when it comes to Maryland crab cakes. Growing up near the coast, the smell of crab cakes brought back happy memories, reminding me of summer and family time.

A beautifully arranged plate of golden-brown crab cakes, crispy and garnished with fresh herbs, accompanied by a vibrant dipping sauce in a small bowl. The setting includes a rustic wooden table, with kitchen utensils and ingredients like crab meat, breadcrumbs, and spices artfully scattered around. Soft natural lighting enhances the colors and textures of the dish.

In this guide, I’ll share our family’s Maryland crab cake recipe. It’s all about fresh crab meat and a tangy remoulade sauce. This recipe is perfect for anyone who loves seafood or wants to try something new.

Key Takeaways

• Authentic Maryland crab cakes use fresh lump crab meat with minimal filler
• The recipe yields 6 generous crab cakes or 12 mini ones
• Refrigerated crab meat can be a suitable alternative to fresh lump crab
• Canned crab meat should be avoided due to additives affecting taste and texture
• Celery is not traditional but adds a nice crunch to the crab cakes

Understanding Crab Cake Essentials and Ingredients

Creating delicious crab cakes starts with the right ingredients. The key is using fresh, high-quality lump crab meat. It should be clear, bright, and smell fresh, like it came straight from the sea.

Selecting the Best Lump Crab Meat

For top-notch crab cakes, choose fresh, refrigerated lump crab meat. You can find it in clear containers on ice at seafood counters. Brands like Phillips are good when you can’t get it fresh. Stay away from canned crab meat, as it can taste metallic and feel tough.

Essential Binding Ingredients

Along with lump crab meat, you need binding agents. Eggs, mayonnaise, and breadcrumbs are crucial. Panko breadcrumbs give a light, crispy outside.

Seasoning and Spice Selection

For flavor, use Old Bay seasoning, Dijon mustard, Worcestershire sauce, parsley, and lemon juice. These let the crab’s sweetness stand out. Optional celery adds a nice crunch.

Knowing what makes a great crab cake helps you make a dish that highlights lump crab meat.

Crab Cake and Sauce Recipe

Get ready to enjoy the perfect mix of tender lump crabmeat patties and creamy mustard chive sauce. This Maryland-style crab cakes recipe brings the authentic taste of the Chesapeake Bay to your table. It’s a must-try for seafood lovers.

First, collect the key ingredients for the crab cakes. You’ll need 1 pound of fresh lump crab meat, 8 saltine crackers or 1/4 cup of panko breadcrumbs, 1 large egg, 1/2 cup of mayonnaise, and 1 tablespoon of Dijon mustard. Mix the crab meat gently with the other ingredients, making sure not to break the lumps.

Form the crab mixture into 8 patties, each about 3 inches wide. Chill the crab cakes in the fridge for at least 1 hour. This step helps the flavors blend and the patties firm up.

To cook, heat a nonstick pan over medium-high and add some vegetable oil. Place the crab cakes in the pan and cook for 2 to 3 minutes on each side. They should turn golden brown and crispy.

For the sauce, mix 4 tablespoons of vegetable oil, 1 cup of dry white wine, 1/2 cup of crème fraîche or sour cream, and 3 tablespoons of whole-grain Dijon mustard in a small saucepan. Whisk until smooth and warm the mixture.

Now, serve the Maryland-style crab cakes with the creamy mustard chive sauce. Enjoy a taste of the Chesapeake Bay right at home. Bon appétit!

Preparing the Perfect Remoulade Sauce

The right sauce can transform a seafood appetizer. Remoulade sauce is a classic choice that pairs well with crab cakes. Let’s explore how to make the perfect remoulade sauce.

Classic Sauce Ingredients

Great remoulade sauce starts with the right ingredients. For the classic version, you’ll need:

• 2/3 cup mayonnaise
• 2 cloves minced garlic
• 2 tsp chopped chives
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp lemon zest
• 1 1/2 tsp horseradish
• Cayenne pepper to taste
• 3/4 tsp smoked paprika
• 1/4 tsp kosher salt

Mixing and Storage Tips

To make the sauce, just whisk all the ingredients together until smooth. Adjust the seasoning to your liking. You can make it up to 2 days ahead and store it in the fridge. This lets the flavors mix and get better.

Sauce Variations

While the classic remoulade is loved by many, you can also try other sauces. For a simple option, make a tartar sauce with mayonnaise, sweet pickle relish, Dijon mustard, red onion, and lemon juice.

A vibrant bowl of creamy remoulade sauce, garnished with fresh herbs and lemon wedges, surrounded by a colorful array of ingredients like capers, pickles, and spices on a rustic wooden table, soft natural lighting highlighting the texture and richness of the sauce.

Choosing the right remoulade sauce or seafood appetizer sauce is key. With some prep and care, you can make your crab cakes even more delicious.

Cooking Methods and Techniques

Choosing the right cooking method is key to making delicious baked or fried crab cakes. Whether you like the crispy outside of pan-fried or the soft inside of baked, we’ve got you covered. This section will show you how to cook easy crab cake recipe to perfection.

Pan-Frying for Crisp Crab Cakes

To make classic pan-fried crab cakes, heat a lot of oil in a cast-iron skillet to 350°F. Carefully put the chilled crab cakes in the hot oil. Cook for 2-3 minutes on each side, until they’re golden and crispy. Use a splatter screen to avoid mess.

Baking for a Healthier Alternative

Baking is a healthier way to cook crab cakes. Preheat your oven to 450°F. Place the chilled crab cakes on a baking sheet. Bake for 12-14 minutes, flipping halfway, until they’re cooked through and lightly golden.

Chilling the crab cakes before cooking is important. It helps them keep their shape and prevents them from falling apart. Also, cook in batches to avoid overcrowding. This ensures even cooking and the best texture.

Enjoy your baked or fried crab cakes right away for the best taste and texture.

A plate of golden-brown crab cakes garnished with fresh herbs, served with a side of tangy sauce, on a rustic wooden table, with soft natural lighting highlighting the textures and colors of the dish.

Conclusion

Homemade crab cake and sauce recipes bring a taste of the restaurant to your kitchen. The secret is using fresh lump crab meat and mastering the cooking. Pairing the crab cakes with creamy remoulade or tangy tartar sauce makes a perfect seafood appetizer.

You can prep the crab cakes ahead of time and store them in the fridge for up to 2 days. Just reheat them in the oven at 350°F for 10 minutes. This keeps their delicate texture. With practice, you’ll make crab cake and sauce dishes that wow your guests and satisfy your taste buds.

Give it a try and see how you can make your meals special. With the right techniques and a bit of creativity, your home-cooked meals will be like a gourmet crab cake and sauce recipe.

FAQ

What is the key ingredient for making high-quality crab cakes?

Fresh, high-quality lump crab meat is key for tasty crab cakes. Don’t use canned crab meat. It can make the texture and flavor bad.

What are the essential binding ingredients for crab cakes?

Eggs, mayonnaise, and breadcrumbs are must-haves. They help keep the crab meat together, making a great patty.

What are the key seasonings used in this crab cake recipe?

This recipe uses Old Bay seasoning, Dijon mustard, and Worcestershire sauce. It also includes parsley and lemon juice. These flavors enhance the crab meat’s sweetness.

What is the difference between remoulade sauce and tartar sauce?

Remoulade sauce is creamy, with mayonnaise, mustard, and herbs. Tartar sauce is simpler, with mayonnaise and sweet pickle relish.

How should the crab cakes be cooked for best results?

You can pan-fry or bake the crab cakes. For pan-frying, heat oil to 350°F and cook for 2-3 minutes each side. For baking, preheat to 450°F and bake for 12-14 minutes. Make sure they’re chilled before cooking.