Maryland Blue Claw Crab Cakes with Rémoulade Sauce
Jumbo lump blue claw crabmeat seasoned with Old Bay®, RC Hearty Foundations® Gluten-Free Crab Base, and RC Soy Sauce Powder, pan-sautéed golden and served with tangy Rémoulade sauce.
Yield / Servings
20 – 4 oz. Crab Cakes
Category
Appetizers / Seafood
Ingredients
13 Components
Jumbo Lump Crabmeat Cleaned
4 lbs.
Eggs
4 each
Old Bay® Seasoning
1½ Tbsp.
Dijon Mustard
3 Tbsp.
Mayonnaise Good quality GF
1 – 1¼ cups
Fresh Lemon Juice
2 oz.
Red Bell Pepper Small diced
1 whole
Green Bell Pepper Small diced
1 whole
Scallions Minced
8 each
Fresh White Breadcrumbs GF preferred
5 cups
Canola Oil
For Sautéing
Preparation Steps
1
Whisk Binding Base
In a large mixing bowl, whisk together eggs, Old Bay® Seasoning, RC Hearty Foundations® Gluten-Free Crab Base, Dijon mustard, mayonnaise, fresh lemon juice, and RC Umami Sensations® Gluten Free Soy Sauce Powder until completely smooth and emulsified.
2
Combine Crab & Fold
Gently add the cleaned jumbo lump crabmeat, diced red pepper, diced green pepper, minced scallions, and half of the breadcrumbs. Toss gently using a spatula, being careful not to break up the large lump crabmeat.
3
Form & Sauté
Adjust consistency with additional breadcrumbs as needed until mixture holds shape. Portion into 20 individual 4 oz. cakes. Heat canola oil in a sauté pan over medium-high heat and sauté crab cakes until golden brown on both sides.
4
Plate & Serve
Transfer warm sautéed crab cakes to serving plates and serve accompanied by chilled Rémoulade sauce on the side.
Umamify Your Crab Cakes
To boost the savory flavor profile of this crab cake recipe, add 1 tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Fish Sauce Powder directly into the mayonnaise binder mixture before folding with crabmeat.