Blue Crab Cakes Recipe
Citrus Caper Dijon Remoulade
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Ingredients
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Crab Cakes
Citrus Caper Dijon Remoulade
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the blue crab meat, mayonnaise, Dijon mustard, parsley, green onions, Old Bay seasoning, beaten egg, breadcrumbs, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab meat too much.
- 2
Shape the Cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the shaped crab cakes on a plate and refrigerate for at least 30 minutes to help them hold together.
- 3
Fry the Cakes
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan; you may need to do this in batches.
- 4
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with the Citrus Caper Dijon Remoulade.
Citrus Caper Dijon Remoulade
- 5
Prepare the Remoulade
In a medium bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, lemon zest, chopped dill, salt, and black pepper until smooth and well combined.
- 6
Chill
Cover the remoulade and refrigerate for at least 20 minutes before serving to allow the flavors to meld.