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Maryland Crab Cakes + Old Bay Remoulade

June 24, 2016

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serving Size: 2 crab cakes + 1TB remoulade

1 Slice on The Slice Plan


1 lb lump crab meat (jumbo lump works too)

1 egg

¾ cup breadcrumb of choice (panko,Italian-style, ground up crackers, potato chips, etc.)

2 tsp Worcestershire sauce

1 tsp Hot Sauce (any kind you like)

2 TB Old Bay seasoning

½ cup mayonnaise

3 TB chopped parsley (fresh or dried)

Old Bay Remoulade

1 cup mayonnaise

1 TB lemon juice

2 tsp Old Bay seasoning

1 TB capers


To make the ‘cakes: Combine all ingredients EXCEPT crabmeat. Mix well. GENTLY fold crabmeat into mixture until well mixed. Try to keep as many lumps of crabmeat whole as possible. You can cook the
crabcakes two ways:

  1. Preheat oven to 400 degrees. Bake 10-15 minutes or until internal temperature of 145 degrees has been reached.
  2. Heat a skillet with 2 TB olive oil and sear on both sides until golden brown, approximately 5-8 minutes on each side or until internal temperature of 145 degrees has been reached.

To make the remoulade: Combine all ingredients.


Serve 2 crabcakes with 1 TB Remoulade.

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