Crab Cakes Recipe
Handmade crab cakes with a spicy remoulade.
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
Spicy Remoulade
Method
Crab Cakes
- 1
Prepare the crab mixture
In a large mixing bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Be careful not to break the crab meat into smaller pieces.
- 2
Form the crab cakes
Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the crab cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the crab cakes
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking for about 4-5 minutes on each side or until golden brown and crispy.
Spicy Remoulade
- 5
Mix the remoulade ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, paprika, salt, and black pepper until smooth and well combined.
- 6
Serve
Serve the crab cakes hot, accompanied by the spicy remoulade for dipping.
