Maryland Inspired Crab Cake Stack
Crispy crab cake layers with tangy remoulade and sweet mango slaw, served on toasted brioche. This American-inspired seafood recipe, ready in about 50 minutes, layers jumbo lump crab meat, breadcrumbs, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz jumbo lump crab meat
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp old bay seasoning
- 1/3 cup remoulade sauce
- 1 medium mango
- 1/4 cup red onion
- 1/4 cup cilantro
- 4 brioche buns
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, combine 12 oz crab meat, 1/4 cup breadcrumbs, 1 egg, 2 tbsp mayonnaise, and 1 tbsp old bay seasoning. Gently mix until just combined, then shape into 4 patties.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add crab cakes and cook 3-4 minutes per side until golden and firm. Set aside.
- Step 3: For slaw, dice 1 mango and 1/4 cup red onion into 1/4-inch pieces. Toss with 1 tbsp lime juice, 1 tbsp mayonnaise, and 1/4 cup chopped cilantro.
- Step 4: Spread 1/3 cup remoulade sauce on each bun bottom. Top with a crab cake, a heaping spoon of slaw, and a bun top. Serve immediately.
