Crab Cakes Recipe
Served with a spicy remoulade
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Ingredients
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Crab Cakes
Spicy Remoulade
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, and bread crumbs. Season with salt and black pepper to taste.
- 2
Form Cakes
Using your hands, form the mixture into patties about 2-3 inches in diameter. Place the formed crab cakes on a parchment-lined baking sheet.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes firm up.
- 4
Heat Oil
In a large skillet, heat the oil over medium heat until hot but not smoking.
- 5
Fry Crab Cakes
Carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side until golden brown and crispy.
- 6
Drain
Remove the crab cakes from the skillet and place them on paper towels to drain excess oil.
Spicy Remoulade Preparation
- 7
Mix Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, lemon juice, minced garlic, paprika, and salt to taste. Mix until well blended.
- 8
Chill
Cover the remoulade and refrigerate for at least 15 minutes to allow the flavors to meld.
