Arnaud’s Crab Cakes Recipe
Made with Jumbo Lump Louisiana crabmeat. Served with a White Remoulade Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Preparation
- 1
Mix the Ingredients
In a large bowl, combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped green onions, salt, pepper, and breadcrumbs. Fold gently to combine without breaking the crabmeat.
- 2
Add the Egg
Add the beaten egg to the mixture and gently fold it in until just combined. Be careful not to overmix.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the crab cakes on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while frying.
- 5
Fry the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, add crab cakes in batches, cooking for about 4-5 minutes on each side until golden brown. Add more oil as needed.
- 6
Drain and Serve
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve hot with white remoulade sauce.
