Maryland Crab Cakes with Horseradish-Sriracha Remoulade

Step 1

Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

Step 2

In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.

Step 3

In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.

Step 4

Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.

Step 5

Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.

Step 6

Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.