Columns, Recipes

Sea Shanties and Seafood! We’re Making Crab Cakes For Talk Like A Pirate Day!

Posted by Krista on

This weekend is one of my favorite holidays! No, not Halloween, but that’s coming up soon too! Tomorrow is Talk Like A Pirate Day! In addition to playing some of our current favorite pirate games such as Tiny Epic Pirates, Forgotten Waters, and Dead Man’s Doubloons, we are going to be cooking up some Maryland Style Crab Cakes. The recipe below makes 6 large crab cakes, but they can easily be altered to be smaller and served as appetizers instead (which we highly recommend if eating these around the board game table!). This recipe can also be altered to use other seafood in place of the crab such as tuna, salmon, or shrimp!

Maryland Style Crab Cakes with Creole Remoulade

Disclaimer: This recipe is credited to my time with Radford University Catering. It has been modified over the years to fit our tastes and locally available/more generalized ingredients.

Serving Size:
6 5oz Servings
Time:
45 minutes
Difficulty:
Intermediate

Crab Cake Ingredients

  • 1/2 lb Backfin Crab Meat
  • 1 lb Jumbo Lump Crab Meat
  • 1/4 cup Chopped Parsley
  • 3/4 cup Bread Crumbs
  • 1 Large Egg
  • 3/4 tsp Worcestershire Sauce
  • 3/4 tsp Lemon Juice
  • 3/4 tsp Seafood Seasoning
  • 3/4 tsp Dijon Mustard
  • 1/2 cup Mayonnaise

Crab Cake Directions

  1. Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.
  2. Place the crab meat, parsley, and bread crumbs into a separate bowl. Mix very lightly to combine.
  3. Add the wet ingredients to the crab mixture and combine lightly.
  4. Portion into 5-ounce cakes and broil, bake or pan-fry until browned on both sides. Crab cakes should have an internal temperature of 165 degrees.

Creole Remoulade Ingredients

  • 1 cup Mayonnaise
  • 4 T minced Cornichons
  • 2 T minced Red Onions
  • 2 T Capers, chopped
  • 2 T finely chopped Red Bell Pepper
  • 2 T finely chopped Yellow Bell Pepper
  • 2 tsp minced Garlic
  • 2 T fresh Lemon Juice
  • Salt and Black Pepper
  • Cayenne Pepper
  • Tabasco Sauce

Creole Remoulade Directions

  1. Combine the mayonnaise, cornichons, onion, capers, red and yellow peppers, garlic, and lemon juice in a bowl.
  2. Add salt, black pepper, cayenne, and Tabasco sauce to taste.
  3. Mix thoroughly and refrigerate.

All photos for this article were taken and edited by Krista.