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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Build
Toss cabbage, carrot, vinegar, sugar, 0.5 tsp salt in a bowl. Scrunch with hands 5 minutes until cabbage softens and releases liquid.
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.
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.
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.