Blackened Crabcake Appetizer Recipe
Maryland style crabcakes, panko crusted and lightly fried served with white remoulade sauce.
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Ingredients
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Crabcakes
White Remoulade Sauce
Method
Crabcakes Preparation
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Crabcakes
Once the mixture is well combined, shape it into patties (about 3 inches in diameter). You should get approximately 8-10 patties.
- 3
Coat with Panko
Place the panko breadcrumbs in a shallow dish. Carefully coat each patty with the panko breadcrumbs, pressing gently to adhere.
- 4
Chill the Crabcakes
Place the coated crabcakes on a baking sheet and chill in the refrigerator for at least 30 minutes to firm up.
Frying Crabcakes
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 6
Fry the Crabcakes
Carefully add the chilled crabcakes to the hot oil, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 7
Drain Excess Oil
Once cooked, transfer the crabcakes to a paper towel-lined plate to drain any excess oil.
White Remoulade Sauce Preparation
- 8
Mix the Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and black pepper. Adjust seasoning to taste.
