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Maryland corn and crab cakes with remoulade recipe

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Adjust Servings:
Remoulade Sauce
½ cup Mayonnaise
1½ teaspoons Sweet Pickle relish
1 teaspoon Hot Sauce
1 teaspoon Lemon Juice
1 teaspoon minced fresh Parsley
½ teaspoon Capers , rinsed and chopped fine
½ teaspoon Dijon Mustard
½ teaspoon minced Garlic
Black Pepper
Crab and Corn Cakes
14 square Saltines
1 pound jumbo lump Crab Meat , picked over for shells
1 ear Corn , kernels cut from cob
3 Scallions , minced
¼ cup Mayonnaise
2 tablespoons Unsalted Butter , melted
1 large Egg yolk
1 tablespoon Dijon Mustard
2 teaspoons Hot Sauce
1 teaspoon Old Bay Seasoning
Lemon wedges

Maryland corn and crab cakes with remoulade recipe

  • 1 hour 45 minutes
  • Serves 4
  • Medium


  • Remoulade Sauce

  • Crab and Corn Cakes



We wanted to combine two of our favorite summer pleasures by incorporating corn into a crab cake packed with sweet crabmeat, the barest breading, and just enough binder to hold the cake together. After forming the cakes, we chilled them in the fridge for up to 24 hours, which allowed them to set up and the crumbs to absorb moisture. Even with this convenient make-ahead option, our real fuss-reducing breakthrough was to forgo messy pan-frying for broiling. Broiled in one batch on a baking sheet, the crab cakes required no flipping, so they remained intact and moist with a flavorful, golden crust. (Dunking one side of each crab cake in extra saltine crumbs prevented the bottom from becoming soggy.) The flavor and texture of these crab cakes depends on the type of crabmeat you buy; we strongly prefer to use fresh jumbo lump crabmeat. Rémoulade sauce is a classic complement to seafood dishes. You can substitute 1 tablespoon chopped bread-and-butter pickles for the sweet pickle relish.



For the Remoulade Sauce

Whisk all ingredients together in small bowl and season with salt and pepper to taste; refrigerate until ready to serve.


For the Crab and Corn Cakes

Process saltines in food processor until finely ground, about 15 seconds. Pat crabmeat dry with paper towels. Using rubber spatula, gently combine crabmeat, ¼ cup ground saltines, corn, scallions, mayonnaise, melted butter, egg yolk, mustard, hot sauce, and Old Bay in large bowl.


Divide mixture into 4 equal portions and pack into 3-inch-wide cakes. Press top of each cake in remaining ground saltine crumbs. Transfer crab cakes, crumb side down, to large plate, cover, and refrigerate for at least 1 hour.


Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Transfer crab cakes to prepared sheet, crumb side down. Broil until crab cakes are golden brown, 12 to 15 minutes. Let crab cakes rest for 2 minutes, then serve with lemon wedges and rémoulade sauce.


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