Crab Cakes Recipe
Delicious crab cakes served with remoulade sauce.
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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Shape the Cakes
Once the mixture is well combined, shape it into patties about 2-3 inches in diameter. Place the shaped crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and crispy.
- 5
Drain and Serve
Once cooked, remove the crab cakes from the skillet and let them drain on paper towels. Serve warm with the remoulade sauce.
Remoulade Sauce Preparation
- 6
Combine Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, and paprika until smooth and well combined.
- 7
Refrigerate
Cover the remoulade sauce and refrigerate for at least 15-20 minutes to allow the flavors to meld.