Maryland Crab Cakes With Horseradish Sriracha Remoulade
Maryland is known for many things, but none more famous than their crab cakes. These crab cakes are the perfect combination of sweet and savory, and when paired with a horseradish sriracha remoulade, they are simply irresistible. If you’re looking for a recipe that will impress your guests, look no further than this one.
Ingredients:
- 1 pound of lump crab meat, picked over for shells
- 1/2 cup of mayonnaise
- 1/4 cup of minced red onion
- 1/4 cup of minced green bell pepper
- 1/4 cup of minced celery
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dry mustard
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Old Bay seasoning
- 1/2 cup of panko breadcrumbs
- 1 egg, beaten
- 1 tablespoon of chopped parsley
- 1/4 cup of unsalted butter
- 1 tablespoon of olive oil
For the horseradish sriracha remoulade:
- 1/2 cup of mayonnaise
- 2 tablespoons of prepared horseradish
- 1 tablespoon of Sriracha sauce
- 1 tablespoon of chopped parsley
- 1 tablespoon of lemon juice
Instructions:
- Preheat the oven to 450°F.
- In a large bowl, combine the crab meat, mayonnaise, red onion, green bell pepper, celery, Worcestershire sauce, dry mustard, garlic powder, Old Bay seasoning, and 1/4 cup of panko breadcrumbs. Mix until well combined.
- Gently fold in the beaten egg and chopped parsley.
- Form the crab mixture into eight equal-sized balls and flatten each one slightly into a cake shape.
- In a large skillet, melt the butter and olive oil over medium-high heat. Add the remaining 1/4 cup of panko breadcrumbs and stir until the breadcrumbs are golden brown.
- Add the crab cakes to the skillet and cook for 2-3 minutes on each side, until golden brown.
- Transfer the skillet to the oven and bake for 8-10 minutes, until the crab cakes are cooked through.
- While the crab cakes are baking, prepare the remoulade. In a small bowl, combine the mayonnaise, horseradish, Sriracha sauce, chopped parsley, and lemon juice.
- Serve the crab cakes hot, with a dollop of the remoulade on top.
Tips for Making Perfect Maryland Crab Cakes:
Making perfect Maryland crab cakes is all about using high-quality ingredients and not over-mixing the crab meat. Here are some tips to keep in mind:
- Choose lump crab meat over claw meat. It has larger pieces and a sweeter taste.
- Be gentle when mixing the ingredients. Over-mixing can break up the crab meat and make the cakes too dense.
- Use panko breadcrumbs instead of regular breadcrumbs. They are lighter and will give the cakes a better texture.
- Don’t skimp on the seasoning. Old Bay seasoning is essential for giving the crab cakes their signature Maryland flavor.
- Make the remoulade ahead of time so the flavors have time to meld together.
Conclusion:
Maryland crab cakes with horseradish sriracha remoulade are a classic dish that everyone should try at least once. With fresh lump crab meat, a blend of savory spices, and a tangy remoulade, they are the perfect combination of flavors and textures. Follow these tips and tricks to make the perfect crab cakes every time, and impress your guests with this delicious dish.