Crab Cake Recipe
Delicious crab cakes served with a tangy remoulade.
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Ingredients
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Crab Cake Ingredients
Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, salt, and black pepper. Gently fold the ingredients together using a spatula, being careful not to break up the crab meat too much.
- 2
Add Breadcrumbs
Gradually add the breadcrumbs to the crab mixture, stirring until the mixture holds together. If it feels too wet, you can add a little more breadcrumbs.
- 3
Form the Cakes
Using your hands, form the crab mixture into patties, approximately 3 inches in diameter and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps them hold their shape while cooking.
- 5
Cook the Cakes
Heat the vegetable oil in a large skillet over medium 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 crispy.
Remoulade Preparation
- 6
Mix the Remoulade
In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped parsley, garlic powder, salt, and black pepper. Whisk together until smooth and well blended.
- 7
Chill the Remoulade
Cover the remoulade and refrigerate it for at least 15 minutes to allow the flavors to meld.