Maryland-Style Crab Cakes with Remoulade Sauce

Course: Appetizer, Lunch, Dinner

Ingredients:

For the Crab Cakes:

• 1 pound lump crabmeat, picked over for shells

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• 1/2 cup breadcrumbs (for binding)

• Salt and pepper to taste

• Cooking spray (for baking)

• Fresh Parsley, for garnish

For the Remoulade Sauce:

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon capers, finely chopped

• 1 tablespoon sweet pickle relish

• 1 tablespoon fresh lemon juice

• 1 teaspoon Worcestershire sauce

• 1 clove garlic, minced

• 1-2 teaspoons Cajun seasoning (adjust to taste)

• Salt and pepper to taste

Instructions:

1. Preheat oven to 450 degrees Fahrenheit.

2. In a small bowl, whisk together mayonnaise, Dijon mustard, capers, sweet pickle relish, fresh lemon juice, Worcestershire sauce, minced garlic, Cajun seasoning, salt, and pepper.

3. Refrigerate the remoulade sauce while preparing the crab cakes.

4. In a large mixing bowl, combine lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, salt, and pepper.

5. Gently fold the mixture together, being careful not to break up the crabmeat.

6. Form the mixture into crab cakes, ensuring they are held together with minimal binding ingredients and place on a parchment lined baking sheet.

7. Spray the crab cakes with olive oil spray then bake in preheated oven for 12-15 minutes until golden brown.

8. Serve the Maryland-style crab cakes hot, with a drizzle of remoulade sauce and garnished with chopped fresh parsley.