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
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, bell pepper, beaten egg, breadcrumbs, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Once the mixture is combined, use your hands to form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Cook the Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches (do not overcrowd the skillet) and cook for about 4-5 minutes on each side, or until golden brown and heated through. Remove and place on a paper towel-lined plate to drain excess oil.
Spicy Remoulade Preparation
- 4
Combine Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth and well combined.
- 5
Chill the Sauce
Cover the remoulade and refrigerate for at least 15 minutes to allow the flavors to meld.