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Maryland Crab Cakes with Horseradish-Sriracha Remoulade

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4.9 from 8 reviews

  • Author: Morgan
  • Total Time: 1 hour 18 minutes
  • Yield: 4-6 1x


These crab cakes use hardly any filler for the best crab flavor, are seasoned with Old Bay, and are topped with a delicious Horseradish-Sriracha Remoulade.


Units Scale

For the Remoulade:

  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Sriracha
  • 1 tablespoon capers
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1 shallot, coarsely chopped

For the Crab Cakes:

  • 1 lb fresh lump crab meat
  • 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon Old Bay seasoning
  • 1 teaspoon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon canola oil


For the Remoulade:

  1. Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

For the Crab Cakes:

  1. In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
  2. In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
  3. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
  4. Refrigerate the cakes for at least an hour to ensure that they won't fall apart while cooking.
  5. Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.
  • Prep Time: 1 hour 10 mins
  • Cook Time: 8 mins