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Ingredients
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Crab Cakes
Remoulade Sauce
Lemon Oil
Garnish
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, gently combine the blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is well combined, use your hands to form the mixture into patties, about 3 inches in diameter and 1 inch thick.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
Cooking the Crab Cakes
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat.
- 5
Cook the Cakes
Carefully add the chilled crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 6
Drain and Keep Warm
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Keep warm until ready to serve.
Remoulade Sauce Preparation
- 7
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, hot sauce, lemon juice, salt, and black pepper until well combined.
Lemon Oil Preparation
- 8
Mix Lemon Oil
In a small bowl, whisk together the olive oil, lemon zest, and lemon juice until well combined.
Serving
- 9
Plate the Dish
To serve, place the warm crab cakes on a plate, drizzle with lemon oil, and top with micro greens. Serve with the remoulade sauce on the side.
