Crab Cakes Recipe
Lump crab meat, roasted red pepper, remoulade sauce.
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Ingredients
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Crab Cake Ingredients
Remoulade Sauce Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine lump crab meat, roasted red bell pepper, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, shape the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them firm up.
- 3
Fry the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Remoulade Sauce Preparation
- 4
Make the Remoulade Sauce
In a separate bowl, whisk together mayonnaise, Dijon mustard, minced capers, lemon juice, and hot sauce. Adjust seasoning to taste and refrigerate until ready to serve.