Crab Cake Recipe
Maryland style crab cakes, served with remoulade.
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Mix gently to avoid breaking up the crab meat.
- 2
- 3
Form the Crab Cakes
After chilling, remove the mixture from the refrigerator. Use your hands to form patties, about 3 inches in diameter and 1 inch thick. You should yield about 8 crab cakes.
- 4
Cook the Crab Cakes
In a large skillet, heat the butter over medium heat. Once melted, add the crab cakes in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Remoulade Sauce Preparation
- 5
Mix the Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, paprika, salt, and black pepper. Stir until all ingredients are well blended.
- 6
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.