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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Mix gently until well combined.
- 2
Form Patties
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a plate lined with parchment paper.
- 3
Chill Patties
Refrigerate the formed patties for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes, cooking them in batches if necessary. Sear for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Drain Excess Oil
Once cooked, remove the crab cakes from the skillet and drain on paper towels to remove any excess oil.
Remoulade Sauce Preparation
- 6
Mix Sauce Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper. Stir until well blended.
- 7
Chill Sauce
Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld together.
