Maryland Crab Cakes

1. Green Rice Pilaf

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, melt the unsalted butter over medium heat. Add the jasmine rice and stir to coat the rice with butter. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Stir in the baby spinach until wilted and season with ground black pepper and kosher salt.

2. Maryland Crab Cakes

In a large bowl, combine the Worcestershire sauce, yellow mustard, mayonnaise, liquid whole eggs, and lemon juice. Crush the Ritz crackers and add them to the mixture. Finely chop the Italian parsley and add it to the bowl. Gently fold in the lump crab meat and Old Bay seasoning until well combined. Form the mixture into patties, about 4.48 oz each. Heat the unsalted butter in a skillet over medium heat. Cook the crab cakes for about 3-4 minutes on each side, or until golden brown and cooked through.

3. Remoulade Sauce

In a small bowl, combine the yellow mustard, mayonnaise, sweet paprika, lemon juice, peeled garlic, cayenne pepper, and Tabasco sauce. Finely chop the green onion and add it to the mixture. Stir until well blended and set aside.

4. Plate the Dish

Place a serving of the green rice pilaf on each plate. Top with the freshly cooked Maryland crab cakes. Serve with a side of remoulade sauce for dipping.