Bldg 5 Crab Cakes Recipe
3 petite lump crab cakes, New Orleans style remoulade, BLDG 5 house salad.
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Ingredients
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Crab Cakes
Remoulade Sauce
House Salad
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, chopped parsley, salt, and black pepper. Mix gently to avoid breaking up the crab meat.
- 2
Form Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place the crab cakes on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
Cooking Crab Cakes
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium heat.
- 5
Cook Crab Cakes
Add the crab cakes to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Remoulade Sauce Preparation
- 7
Combine Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, minced garlic, lemon juice, hot sauce, salt, and black pepper. Mix well until smooth.
House Salad Preparation
- 8
Prepare Salad
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- 9
Dress Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss to combine.
Serving
- 10
Plate
To serve, place 3 crab cakes on each plate, drizzle with remoulade sauce, and serve alongside the house salad.