TOP RECIPE with Chef Anthony Salemme: Maryland Crab Cakes

By Anthony Salemme, contributing chef

Serves 6

Over 22 years of owning Downcity Food and Cocktails we must had made thousands of pounds of our second most popular dish next to Mom’s Meatloaf. These are easy and delicious.

1 pound lump crab meat

1 Tablespoon butter

½ yellow onion (diced small)

1 clove garlic ( minced)

2 teaspoons Old Bay

1 Tablespoon Dijon mustard

½ cup mayonnaise

1 egg

12 Ritz crackers (crushed into a powder)

2 Tablespoons parsley (chopped fine)

1 teaspoon lemon zest

2 teaspoons lemon juice

salt and pepper

2 Tablespoon butter + 2 tablespoons olive oil for frying the cakes

Crab Cakes

Heat the butter in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.

In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, crushed Ritz crackers, egg, lemon zest ,lemon juice and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes. Transfer to a baking sheet and refrigerate for 30 minutes.

In a large skillet, heat 1 tablespoon olive oil  1 Tablespoon butter over medium-high heat. Cook the crab cakes in batches, adding more oil  and butter as needed, until golden brown, about 3 minutes per side. Serve with Smoked Paprika Remoulade.

Remoulade sauce

2/3 cup mayonnaise

1 Tablespoon Dijon mustard

1 tablespoon capers (chopped fine)

3 Tablespoons lemon juice

1 clove garlic (minced)

1 teaspoon smoked paprika

salt N pepper

Mix all ingredients in the food processor until smooth.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at