Classic Maryland Crab Cakes with Lemon-Dill Remoulade

Ingredient Spotlight

Jumbo lump crab meat (picked over for shells)

Jumbo lump is a premium grade of crab meat made from the large muscle pieces of the crab’s body and swimming legs (commonly from blue/Atlantic crabs), prized for intact, meaty pieces. It has a sweet, delicate, briny flavor and a firm, flaky texture that stands up in dishes like crab cakes. Find it at seafood counters, specialty fish markets, or refrigerated tubs in larger supermarkets; if unavailable, substitute lump or backfin crab meat (smaller pieces) or, as a last resort, canned crab—note the texture and flavor will be less delicate.

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread processed into light, airy, flaky crumbs that fry or bake up extra-crispy compared with regular breadcrumbs. They have a neutral taste and a distinct crunchy texture rather than a dense crumb. You can find panko in the Asian or breading aisle of most supermarkets; substitutes include regular breadcrumbs, crushed crackers or cornflakes, or homemade crumbs from dried white bread for a similar effect.

Ingredient Spotlight

Old Bay seasoning

Old Bay is a classic American spice blend originating in Maryland, formulated for seafood but used broadly; it combines celery salt, paprika, black pepper, mustard, bay leaf and other warm spices. It tastes savory, slightly spicy and aromatic, with a characteristic tang that complements shellfish and fried foods. Available in most U.S. grocery stores (particularly on the East Coast); if you don’t have it, make a quick substitute with celery salt, paprika, black pepper, dry mustard and a pinch of cayenne or use a Creole seasoning as an alternative.