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Ingredients
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Crab Cakes
Method
Preparation
Make the Crab Cake Mixture
In a large mixing bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Be careful not to break the crab meat too much.
Form the Cakes
Using your hands, shape the mixture into patties, about 2 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side until golden brown and heated through.
Serve
Remove the crab cakes from the skillet and serve hot with Creole remoulade on the side.