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Ingredients
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Crab Cakes
Remoulade Sauce
Garnish
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, green onions, beaten egg, breadcrumbs, salt, and black pepper. Gently mix until all ingredients are well incorporated but avoid breaking the crab meat.
- 2
Form Patties
Using your hands, form the crab mixture into patties. You can make them about 3 inches in diameter and 1 inch thick. Place the patties on a plate lined with parchment paper.
- 3
Chill
Cover the formed crab cakes and refrigerate for at least 30 minutes to help them firm up.
- 4
Cook Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the crab cakes in batches, cooking for about 4-5 minutes on each side, or until golden brown and crispy.
Remoulade Sauce Preparation
- 5
Mix Sauce Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, and chopped parsley. Stir until well mixed and set aside.
Serving
- 6
Plate and Serve
Serve the crab cakes hot, garnished with lemon wedges and a side of remoulade sauce for dipping.
