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Ingredients
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Crab Cakes
Remoulade Sauce
Apple Jalapeño Slaw
Method
Crab Cakes Preparation
- 1
Combine the Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, bread crumbs, beaten egg, salt, and black pepper. Gently mix until all ingredients are incorporated, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate the patties for at least 30 minutes to help them hold their shape during frying.
Frying the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. You will need enough oil to cover the bottom of the skillet.
- 5
Fry the Crab Cakes
Once the oil is hot, carefully add the crab cakes in batches, making sure not to overcrowd the skillet. Fry for about 4-5 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Remoulade Sauce Preparation
- 6
Mix the Sauce Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper until smooth and well combined.
Apple Jalapeño Slaw Preparation
- 7
Combine Slaw Ingredients
In a large bowl, combine the shredded cabbage, julienned apple, minced jalapeño, grated carrot, chopped cilantro, lime juice, salt, and black pepper. Toss well to ensure everything is evenly mixed.
- 8
Chill the Slaw
Cover the slaw and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Serving
- 9
Plate the Dish
Serve the fried crab cakes hot with a side of apple jalapeño slaw and a dollop of remoulade sauce on top.
