Maryland-Style Crab Cake Sandwiches with Remoulade

Introduction

Whenever I think of summer gatherings or coastal retreats, my mind drifts to the delightful taste of Maryland crab cakes. Recently, I decided to recreate this classic dish at home, and the result was nothing short of spectacular. My family was blown away by the rich flavors and delicate texture of these crab cakes, nestled in buttery brioche buns and complemented by a zesty remoulade. Each bite was a reminder of warm beach days and fresh ocean breezes. The kids loved the sandwiches, and my partner couldn’t get enough of the homemade remoulade sauce. It has quickly become a staple in our home, perfect for a casual lunch or an elegant dinner party.

Ingredients

For the Crab Cakes:

• 1 lb jumbo lump crab meat
• 2/3 cup Ritz cracker crumbs (about 16-18 crackers)
• 1 egg, lightly beaten
• 1/4 cup mayonnaise
• 1/2 small shallot, finely minced
• 1 tablespoon minced fresh tarragon leaves
• 2 tablespoons minced chives
• 2 teaspoons hot sauce (like Crystal brand)
• 1 teaspoon lemon zest
• 1 1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (like canola or vegetable)
• 2 tablespoons unsalted butter

For the Remoulade Sauce:

• 3/4 cup mayonnaise
• 1/2 small shallot, finely minced
• 3 tablespoons finely minced cornichons or gherkins
• 1 tablespoon whole grain mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon Old Bay seasoning
• 1 tablespoon minced fresh tarragon leaves
• 1 tablespoon minced fresh chives

For the Sandwich:

• 4 brioche buns, toasted
• 1 ripe tomato, sliced
• 4-8 butter lettuce leaves
• Lemon wedges, for serving

Instructions

1. Make the Remoulade Sauce:
In a mixing bowl, combine all remoulade sauce ingredients: mayonnaise, minced shallot, cornichons, whole grain mustard, horseradish, lemon zest, lemon juice, Old Bay seasoning, tarragon, and chives. Stir well and season to taste with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.

2. Make Cracker Crumbs:
Crush the Ritz crackers in a ziplock bag using a rolling pin, or pulse in a food processor until finely crumbled. This will add the perfect texture to the crab cakes.

3. Mix the Crab Cakes:
In a mixing bowl, combine the mayonnaise, beaten egg, minced shallot, tarragon, chives, hot sauce, lemon zest, Old Bay seasoning, kosher salt, and black pepper. Gently fold in the crab meat and crushed cracker crumbs. Be careful not to overmix, as you want to keep the crab meat chunky. Refrigerate the mixture for about 15 minutes to help it firm up.

4. Form Patties:
Divide the crab mixture into four equal portions and gently form into patties, each about 4 inches in diameter. Place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes to 1 hour. Chilling the patties helps them hold their shape while frying.

5. Fry the Crab Cakes:
Heat a medium nonstick skillet over medium heat. Add the neutral oil and butter to the pan. Gently add 2-3 crab cakes to the skillet (avoid overcrowding). Fry for 2-4 minutes per side, or until golden brown. Use a fish spatula to carefully flip the crab cakes without breaking them. Once cooked, transfer them to a plate and squeeze fresh lemon juice over the top.

6. Assemble the Sandwiches:
Layer warm crab cakes on the toasted brioche buns with a generous amount of remoulade, butter lettuce, and sliced tomato. Serve with additional remoulade and lemon wedges on the side.

Nutrition Facts

• Servings: 4
• Calories per Serving: Approximately 540
• Total Fat: 36g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 880mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 2g
• Protein: 22g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus chilling time)

How to Serve

To create a delightful presentation and dining experience, consider the following serving suggestions:

• Layering: Assemble the crab cake sandwich with the crab cake on the bottom, followed by remoulade, lettuce, and tomato.
• Garnish: Add a sprinkle of fresh herbs on top for a pop of color.
• Sides: Serve with a side of crispy fries or a light salad to complement the meal.
• Drink Pairing: Pair with a crisp white wine or a refreshing iced tea.

Additional Tips

1. Quality Crab Meat: Use the freshest jumbo lump crab meat you can find for the best flavor and texture.
2. Chill Time: Don’t skip the chilling step; it helps the patties hold their shape while cooking.
3. Non-Stick Cooking: Use a non-stick skillet to minimize the risk of sticking and breaking the crab cakes while frying.
4. Customize the Remoulade: Feel free to adjust the seasoning in the remoulade to suit your taste; add more horseradish for heat or additional tarragon for herbiness.
5. Bun Choice: While brioche buns are delicious, you can also use whole grain or sourdough for a different flavor profile.

Recipe Variations

• Spicy Crab Cakes: Add diced jalapeños or a dash of cayenne pepper to the crab cake mixture for an extra kick.
• Veggie Additions: Incorporate finely diced bell peppers or celery into the crab mixture for added crunch and flavor.
• Gluten-Free Option: Substitute gluten-free breadcrumbs for the Ritz cracker crumbs to make it gluten-free.
• Fish Substitute: Try using shrimp or a combination of seafood for a different take on crab cakes.
• Different Sauces: Experiment with different sauces, like tartar sauce or a spicy aioli, instead of remoulade.

Serving Suggestions

• Light Side Dishes: Serve with a cucumber salad or coleslaw for a refreshing contrast.
• Appetizer Option: Make mini crab cakes for an appetizer version, perfect for parties and gatherings.
• Picnic Friendly: These sandwiches are great for picnics or outdoor gatherings. Wrap them in parchment paper for easy transport.

Freezing and Storage

• Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze uncooked crab cakes before frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer to a freezer-safe bag and store for up to 3 months. To cook, thaw in the refrigerator overnight and fry as directed.
• Remoulade Storage: The remoulade can be made ahead of time and stored in the fridge for up to a week.

FAQ Section

1. Can I use canned crab meat?
   • While fresh is best, canned crab meat can work in a pinch. Just ensure to drain it well.
2. How do I prevent my crab cakes from falling apart?
   • Make sure to chill the patties before cooking, and handle them gently when frying.
3. What can I serve with crab cakes?
   • Fries, coleslaw, or a light salad pair wonderfully with crab cakes.
4. Can I bake the crab cakes instead of frying?
   • Yes! Bake at 375°F (190°C) for about 20 minutes, flipping halfway through.
5. What is Old Bay seasoning?
   • Old Bay is a blend of spices commonly used in seafood dishes, featuring celery salt, black pepper, and paprika.
6. How long can I keep the remoulade?
   • The remoulade can be stored in the refrigerator for up to a week.
7. What’s the best way to reheat crab cakes?
   • Reheat in a skillet over medium heat for a few minutes on each side, or in the oven at 350°F (175°C) until warmed through.
8. Can I add cheese to the crab cakes?
   • Cheese is not traditional, but you can experiment with a small amount of grated Parmesan for added richness.
9. What’s the difference between crab cakes and crab patties?
   • Crab cakes are typically larger and richer, while crab patties can be smaller and lighter.
10. How do I make these crab cakes more flavorful?

• Experiment with additional herbs, spices, or even a touch of citrus zest for extra brightness.

Conclusion

Maryland-Style Crab Cake Sandwiches with Remoulade are more than just a meal; they’re a culinary experience that captures the essence of the Chesapeake Bay. With their crunchy exterior, tender crab meat, and the tangy kick of remoulade, these sandwiches are sure to impress anyone at your table

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