Crab Cake Plate Recipe
5oz lump crab cake, New Orleans style remoulade, served with BLDG 5 house salad.
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Ingredients
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Crab Cakes
New Orleans Style Remoulade
BLDG 5 House Salad
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the 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
Add Binder Ingredients
Add the beaten egg, bread crumbs, salt, and black pepper to the crab mixture. Stir until all ingredients are well incorporated.
- 3
Form Crab Cakes
Using your hands, form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.
New Orleans Style Remoulade
- 5
Mix Remoulade Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, minced capers, minced garlic, hot sauce, lemon juice, paprika, salt, and black pepper. Stir until smooth and well blended.
- 6
Chill the Remoulade
Cover the bowl and refrigerate the remoulade for at least 30 minutes to allow the flavors to meld.
BLDG 5 House Salad
- 7
Prepare the Salad
In a large salad bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss to combine.