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
Zesty Remoulade
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 egg. Gently fold the ingredients together until well combined.
- 2
Add the Breadcrumbs and Seasoning
Add in the breadcrumbs, chopped green onions, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 3
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate lined with parchment paper.
- 4
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during frying.
Cooking the Crab Cakes
- 5
Heat the Oil
In a large skillet, heat the oil over medium heat until shimmering, about 2-3 minutes.
- 6
Fry the Crab Cakes
Carefully place the crab cakes into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and crisp.
- 7
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve warm with zesty remoulade.
Zesty Remoulade Preparation
- 8
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, salt, and black pepper until smooth.
- 9
Chill the Remoulade
Cover and refrigerate the remoulade for at least 15 minutes to allow the flavors to meld together.