American · Dinner
Maryland Crab Cake Plate
Chesapeake Bay tradition reading two jumbo lump blue crab cakes bound minimally with Old Bay and egg then pan-fried golden, plated with a lemon caper remoulade, classic vinegar coleslaw, and saltine crackers for the Eastern Shore weeknight dinner.
$$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
18Calories
4gProtein
0gFat
0gCarbs
0gSugar
0gFiber
62mgSodium
16mgChol
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Instructions
1
Prep
Crush 12 saltines into fine crumbs, reserve 12 whole. Shred cabbage and grate carrot. Chop dill and chives. Roughly chop capers. Halve both lemons. Whisk eggs, 1/4 cup mayo, Dijon, Worcestershire, Old Bay, juice from 1 lemon, 0.5 tsp salt, white pepper. Fold in crab and crumbs gently. Form into four 2.5cm cakes, press lightly, chill 10 minutes.
2
Build
Toss cabbage, carrot, vinegar, sugar, 0.5 tsp salt in a bowl. Scrunch with hands 5 minutes until cabbage softens and releases liquid.
3
Finish
Whisk remaining 1/4 cup mayo with capers, chives, dill, juice from remaining lemon for remoulade. Heat butter and oil in a large skillet over medium 90 seconds until foaming pale gold.
4
Sear
Lay crab cakes in carefully, cook 4 minutes per side over medium heat until each face turns deep golden brown. Work in two batches if needed to avoid crowding. Transfer to paper-towel-lined plate, drain 30 seconds.
5
Plate
Set two crab cakes on each plate with remoulade alongside, slaw piled on one side, and 6 reserved saltines fanned out per plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) jumbo lump blue crab meat
- 24 saltine crackers
- 2 free-range eggs
- 240g (8.5 oz) green cabbage
- 60g (2.1 oz) carrot
- 120ml (1/2 cup) mayonnaise
- 40g (1.4 oz) unsalted butter
- 4 tbsp neutral oil
- 2 tbsp Dijon mustard
- 2 tbsp capers
- 2 medium lemons
- 2 tsp Old Bay seasoning
- 2 tsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tsp light brown sugar
- 1 tsp fine sea salt
- 0.5 tsp ground white pepper
- 16g (small handful) fresh dill
- 16g (small handful) fresh chives