Crab Cakes Recipe
Delicious crab cakes served with a side of remoulade.
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Ingredients
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Crab Cake Ingredients
Remoulade Ingredients
Method
Crab Cake Directions
- 1
Prepare the Crab Mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion, and beaten egg. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture holds together. You may adjust the quantity of breadcrumbs depending on the moisture content of the crab meat.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a plate or a baking sheet lined with parchment paper.
- 4
Chill the Patties
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to allow them to firm up.
- 5
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and heated through.
Remoulade Directions
- 6
Prepare the Remoulade
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, garlic powder, paprika, salt, and black pepper. Mix until smooth and well combined.
- 7
Adjust Seasoning
Taste the remoulade and adjust the seasoning with more salt and pepper if necessary. Cover and refrigerate until ready to serve.