Crab Cake Pizza
Maryland's famous crab cakes meet pizza in this Chesapeake Bay tribute. Jumbo lump crab cakes with minimal filler, seasoned with Old Bay, on a creamy base with zesty remoulade drizzle. Pure Baltimore flavor.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Make the crab cakes: Gently pick through crab meat to remove shells, keeping lumps intact. Mix mayonnaise, egg, mustard, Worcestershire, and Old Bay. Fold in crab meat and just enough breadcrumbs to bind. Form into small patties.
Cook crab cakes: Heat butter in a skillet over medium-high heat. Cook crab cake patties 3-4 minutes per side until golden brown. Set aside.
Make remoulade: Combine mayonnaise, minced capers, lemon juice, and Old Bay. Mix well and set aside.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Spread a thin layer of remoulade over the dough. Top with mozzarella. Break cooked crab cakes into large chunks and distribute evenly over the pizza.
Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly.
Serve: Remove from oven, drizzle with additional remoulade. Sprinkle with Old Bay and fresh parsley. Serve with lemon wedges. Let rest 2 minutes, then slice.
💡 Pro Tips & Variations
- Jumbo lump is key: Use the best quality crab you can afford. Jumbo lump from the Chesapeake Bay is traditional.
- Old Bay is sacred: This Baltimore-created seasoning is essential for authentic Maryland crab flavor.
- Don't overmix: Handle crab meat gently. Overmixing will break up the precious lumps.
- Skip the breadcrumbs if possible: Some Maryland purists use crackers or no filler at all.
- J.O. Spice alternative: Some Maryland crab houses use J.O. Spice instead of Old Bay.
- Add corn: Fresh sweet corn pairs beautifully with the crab cake flavors.