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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 3 inches wide and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper. Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 3
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown and crispy. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Remoulade Sauce
- 4
Prepare the Remoulade Sauce
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, chopped pickles, fresh lemon juice, hot sauce, salt, and black pepper. Stir until well mixed. Taste and adjust seasoning as necessary. Refrigerate the sauce for at least 15 minutes before serving to allow the flavors to meld.