The last meatless Friday of Lent – had to go out with a bang! I have been craving Maryland-style crab cakes. Anything Maryland-style is good in my book. I lived there for 7 years and have had an obsession with old bay and blue crabs ever since. There’s one restaurant that I usually go to when I am feigning those spicy bad boys, but i didn’t feel like taking the 40 minute hike up north to West Palm, so I put on the chef’s hat and went to work.
I whipped up some pan fried crab cake sandwiches last week on some delicious toasty kaiser rolls. Brought me back to the piers and the smell of steamed crabs.
crab cake sammie w/ side fries por favor
Maryland-style Crab Cake Sandwiches w/ Spicy Remoulade Sauce
- 1 container fresh Jumbo Lump Crab Meat
- 2 1/2 tablespoons Mayo
- 1 Egg
- 1 teaspoon Lemon Juice
- 5 Saltine or Buttery Crackers, crushed
- 1 tablespoon Parsley, chopped
- 1/2 tablespoon Old Bay Seasoning
- Salt & Pepper
- 2 tablespoons Butter
Combine all ingredients in a mixing bowl. I like to break up some of the lumps of crab, but also keeping some of them on the bigger side. Form 2 large patties or 4 smaller ones depending on if you are making sliders or sammies! Refrigerate patties for an hour. In a medium sized pan over medium-high heat, melt butter. Add patties and cook for about 5-7 minutes on each side. Build a nice crust on it!
While those are frying up, toast your Kaiser rolls. If you don’t have Kaiser, a hamburger bun or ciabatta roll will work great! If you want to lay low with the carbs, 86 the bread and serve over a nice salad or bed of lettuce.
Once your patties are done, let them drain on a paper towel while you prepare the rolls. Spread some spicy remoulade sauce on the bun, top it with some lettuce, tomato, onions – whatever you’d like. Place a patty on each and serve!
Remoulade Sauce
- 2 tablespoons Mayo
- 1 tablespoon Ketchup
- Dash of Paprika
- Dash of Cayenne
- 2 dashes of Old Bay
- 2 Shakes Worcestershire Sauce
- 1-2 shakes Hot Sauce
- 1 teaspoon Lemon Juice
- Salt & Pepper
Mix all ingredients together and refrigerate for about 30-60 minutes to allow all the flavors to marry.
You can make it like a good old crab bake and have some potatoes and corn on the cob as some sides. We kept it simple with a fresh salad and some sea-salt fries.
Enjoy friends and I hope you have a wonderful Easter weekend!
– Amanda
