Crab Cakes Recipe
Delicious crab cakes served with a zesty remoulade.
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Ingredients
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Crab Cakes
Zesty Remoulade
Method
Crab Cakes
- 1
Prepare the mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and chopped green onion. Mix gently to avoid breaking up the crab meat too much.
- 2
Add the binders
Add the panko breadcrumbs, beaten egg, salt, and black pepper to the mixture. Gently fold everything together until just combined.
- 3
Shape the cakes
Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet.
- 4
Chill the patties
Refrigerate the crab cake patties for at least 30 minutes to help them hold their shape while cooking.
- 5
Zesty Remoulade
- 6
Combine the ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, chopped capers, and chopped parsley until well combined.
- 7
Chill the sauce
Refrigerate the remoulade for at least 15 minutes to allow the flavors to meld.
