This is my humble take on Maryland-Style Crab Cakes. It's a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are sauteed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor... a spicy Cajun/Creole sauce that's perfect with crab cakes, shrimp, fried appetizers and many other foods.
swibirun ,I just made the remoulade from this recipe for a pork tenderloin po' boy and it is the BEST remoulade I've ever made or had. I cheated and didn't make my own mayo as noted. Great job!14y
thetitan99 ,These crab cakes were the best I've had. I doubled the recipe and also added some cayenne powder. Followed the remoulade recipe exactly and it wasn't good at all. I think it needed garlic and not so much oil. I would make a different sauce next time. Just fresh lemons was fine!14y
sgrishka ,To make the Remoulade in a food processor, place the yolks and mustard in the bowl and start the machine running. Dribble the garlic oil in through the feed tube; on some models of food processors you can leave the white insert in the tube - it has a small hole in the bottom that makes the oil dribble in at the perfect rate. When the oil has been incorporated, add the rest of the ingredients and pulse very briefly to blend. [I posted this recipe.]16y